Maple Syrup

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From  Kettle to Evaporator

In pioneer days, most farms put out a few taps to produce maple syrup and sugar for home consumption.  Boiling was done in an iron kettle over an open fire.  By the middle 1800’s flat pans on an arch in “sugar shacks”  were used for boiling.  Syrup has long been made on Burt Homestead.  Since the 1960’s we have developed a small scale commercial production. 

Syrup for Sale

We package our syrup in gallons, half gallons, quarts and pints.

Contact us for availability and pricing.

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19th Century Syrup Kettle

Flat Pans pre-1970's

Modern
Evaporator

 

We use traditional methods with more modern equipment.  We currently place about 640 buckets on trees in our sugar bush.  Our topography (our sugar bush is on flat land) makes tubing difficult.  We gather sap by hand and bring the sap to a modern sugar house equipped with a stainless steel wood fired evaporator.   At the sugar house, sap is pumped to a holding tank where it flows by gravity into a pre-heater and then into the evaporator.   The final finishing of the syrup is done in a gas fired pan and then pumped through a filter press and into a canning unit.  While still hot, the syrup is packaged.  

Old Sugar Shack in Woods New Sugar House at Farm

From our 600+ taps we produce from 150-250 gallons yearly.  Syrup production is very dependent upon the weather conditions in the late winter and early spring.  Production depends not only on the quantity of sap collected, but also on its sugar content.  Normally it takes from 35-40 gallons of sap to produce 1 gallon of syrup. 

Work on the syrup operation continues throughout most of the year as we normally use 10-12 cords of 30 inch wood, all of which is cut and split on the farm.