Syrup Making: Part 2

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The crisp air and the bright sunlight harmonize during syrup season. The forest, though still barren, is alive within, running with sweet sap. The river of sugary sap flows through our taps into the buckets. Every day, we tromp through the soft, wet snow and gather the sap. Production varies from year to year, but this year we collected enough sap to produce over 40 gallons of syrup. With the estimated ratio of 32 gallons of sap to 1 gallon of syrup, that is over 1,280 gallons of unreduced sap. 

The hours and days invested into syrup making is comprised of more than gathering and taping. Once the sap is collected, it is reduced and canned in glass jars. Near the house, in the dripping outdoors, we have a boiler that is constantly running through most of the syrup season. On canning days every family member is given tasks. Towels are gathered, syrup is filtered after being moved off the boiler, jars are washed and heated, and canning begins. 

Pots simmer and bubble on the stove, a quiet clinking of jars and cookie sheets frame the other sounds of bustle and organization. Dad, our very own syrup extraordinaire, prepares his ladle, funnel, and potholders. Mom busies herself with washing jars and prepares her own space where she will wipe the edges of the filled jars and places the lids on the steaming rims. 

The jars, once heated, are filled to the brim with the rich, dark syrup. The rims must be wiped clear of stickiness and then heated lids are screwed tightly to the top. The filled jars rest upside down, then are turned right side up to cool. A small sharp pop signals the sealing of a jar. After many hours, when all the jars are filled and the syrup is gone, the day comes to an end. The sticky mess is cleaned up, and weary feet take their rest. If not that very night, then perhaps the next morning, the smell of pancakes fills the house and we celebrate the season with fresh, pure, maple syrup a-top our breakfast.