CWS4322
Chef Extraordinaire
Interesting. I'll have to give that a try with the rest of the sap I have sitting here. I don't think my house can take more vapor today!
Dinner Saturday 6th April 2013
- Thread starter Kylie1969
- Start date
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Cheers CWS
We use light cream in our butter chicken instead of full cream and it still tastes wonderful...we also use no fat greek yoghurt...so the one we have we alter it slightly for the healthier option
When the sap freezes, does the water separate out? Or some of it?
Cooking Goddess
Chef Extraordinaire
IIRC after you freeze the sap you let it defrost partway. The sap liquifies before the water, allowing you to remove the ice block and refreeze the sap. Eventually you are left with very concentrated sap...syrup! Don't remember if you have to actually finish it by boiling off. Although I read about this decades ago I have yet to try it.
CWS4322
Chef Extraordinaire
You still have to boil it, but by freezing it and removing some of the water first, it takes less time to get it to syrup. I'm thinking of trying it with the sap I did yesterday. I stopped it before it finished (tough to watch in the oven) and have to finish it on the stove. For now, it is in the freezer <g>. I'll let you know how it works.
Aunt Bea
Master Chef
When I was a kid my Grandmother helped us make syrup for a few years.
We only tapped about a dozen giant sugar maples in the yard.
The first year we boiled the sap indoors and the wallpaper started peeling off of the kitchen walls. The room became sort of sticky from all of the vapor.
In future years we boiled the sap outdoors over a wood fire until my Grandmother pronounced it ready to finish indoors on the kitchen stove. Once it was thick enough we sealed it in sterilized canning jars.
We were always told that the price of a gallon of syrup was equal to a days pay for an unskilled worker. Today in my area it sells for $50.00 per gallon at the farmers market. Still pretty close to the federal minimum wage of $7.25 per hour.
CWS4322
Chef Extraordinaire
It is a lot more than $50/gallon here! We usually do it on the forge, but the DH is away and I had to work. I couldn't keep running out to check the forge re: wood. I will finish it on the stove. My house did get a bit steamy. My dad uses a propane turkey fryer and does his outside until it is ready to finish on the stove. Once you reach that stage, it can go from syrup to sugar to burnt really fast if you're not paying attention.When I was a kid my Grandmother helped us make syrup for a few years.
We only tapped about a dozen giant sugar maples in the yard.
The first year we boiled the sap indoors and the wallpaper started peeling off of the kitchen walls. The room became sort of sticky from all of the vapor.
In future years we boiled the sap outdoors over a wood fire until my Grandmother pronounced it ready to finish indoors on the kitchen stove. Once it was thick enough we sealed it in sterilized canning jars.
We were always told that the price of a gallon of syrup was equal to a days pay for an unskilled worker. Today in my area it sells for $50.00 per gallon at the farmers market. Still pretty close to the federal minimum wage of $7.25 per hour.
I was thinking it was too bad I didn't have any wallpaper I wanted to remove <g>.
I admit, I buy maple syrup on sale. I buy it in 540 ml tins. I seldom pay as much as $7/tin, which works out to $49.07 / US gallon. Maybe you are looking at Imperial gallons. $7/tin works out to $59.93 / Imperial gallon.
Andy M.
Certified Pretend Chef
I usually buy maple syrup at Costco for $12-$14 per quart or $48-$56 per gallon.
