A description with pictures of how sugar water becomes maple syrup at the Johnson Sugar Camp.

1. The Maple Syrup ProcessThe Maple Syrup Process
1.1. TappingTapping
2.2. CollectingCollecting
3.3. StoringStoring
4.4. BoilingBoiling
5.5. CanningCanning

2. Summary of Maple Syrup ProcessSummary of Maple Syrup Process
Maple syrup is made from the sugar water or sap that isMaple syrup is made from the sugar water or sap that is
collected from sugar maple trees. The sap is boiled socollected from sugar maple trees. The sap is boiled so
that most of the water evaporates and thick, sugarythat most of the water evaporates and thick, sugary
syrup remains.syrup remains.
In Ohio, sap is collected in late winter. Nights where theIn Ohio, sap is collected in late winter. Nights where the
temperature drops below freezing and days when thetemperature drops below freezing and days when the
temperature rises above freezing would characterize thetemperature rises above freezing would characterize the
optimum weather conditions for sap collection. Theseoptimum weather conditions for sap collection. These
conditions allow the sap in the trees to “flow” and beconditions allow the sap in the trees to “flow” and be
collected.collected.
Maple syrup season begins when trees are tapped, usuallyMaple syrup season begins when trees are tapped, usually
around mid-February. It lasts as long as the weatheraround mid-February. It lasts as long as the weather
cooperates, up until the time trees begin to budcooperates, up until the time trees begin to bud..

3. Prior To TappingPrior To Tapping
Before we tap the trees, we first distribute the buckets throughoutBefore we tap the trees, we first distribute the buckets throughout
the woods so that they are ready to hang as trees are tapped.the woods so that they are ready to hang as trees are tapped.

4. TappingTapping
Tapping refers to the process of drilling a hole or holes into theTapping refers to the process of drilling a hole or holes into the
trunk of a tree to allow for the collection of sap or sugar water.trunk of a tree to allow for the collection of sap or sugar water.
We drill a 7/16" hole in the tree, approximately 2 1/2 to 3 inchesWe drill a 7/16" hole in the tree, approximately 2 1/2 to 3 inches
deep. New holes are located about six inches from a previousdeep. New holes are located about six inches from a previous
season’s taphole. Trees should be allowed to grow to at least 12"season’s taphole. Trees should be allowed to grow to at least 12"
in diameter before they are tapped. When a taphole is drilled, sapin diameter before they are tapped. When a taphole is drilled, sap
will start to drip from it almost immediately. We then insert awill start to drip from it almost immediately. We then insert a
spile into the taphole.spile into the taphole.

5. The spile that is inserted into the taphole directs the sap into aThe spile that is inserted into the taphole directs the sap into a
bucket or pale and also serves as the hanger for the bucket. Whenbucket or pale and also serves as the hanger for the bucket. When
the weather cooperates and the sap runs, it is then necessary tothe weather cooperates and the sap runs, it is then necessary to
collect the sap.collect the sap.
TappingTapping

6. CollectingCollecting
We use a very traditional method to collect sap, much like we didWe use a very traditional method to collect sap, much like we did
50 years ago. Sap runs from the trees through short metal spiles50 years ago. Sap runs from the trees through short metal spiles
into buckets hanging from the tree. We use a tractor and sapinto buckets hanging from the tree. We use a tractor and sap
wagon to “haul” the sap.wagon to “haul” the sap.

7. CollectingCollecting
Workers walk from tree to tree pouring the sap into 5-gallonWorkers walk from tree to tree pouring the sap into 5-gallon
buckets and then pour from the larger buckets into the storagebuckets and then pour from the larger buckets into the storage
tank located on the sap wagon. With 5-7 workers accompanyingtank located on the sap wagon. With 5-7 workers accompanying
a sap wagon, “hauling” can be a very enjoyable task.a sap wagon, “hauling” can be a very enjoyable task.

8. StoringStoring
When the storage tank on the sap wagon is full, the driver takesWhen the storage tank on the sap wagon is full, the driver takes
it to the water shed to unload. The sap is strained as it isit to the water shed to unload. The sap is strained as it is
emptied into a large, below ground storage tank. After emptyingemptied into a large, below ground storage tank. After emptying
the sap wagon, the driver returns to find the crew to fill upthe sap wagon, the driver returns to find the crew to fill up
again. Depending on the weather, it might be necessary toagain. Depending on the weather, it might be necessary to
collect sap on consecutive days or just once or twice a week.collect sap on consecutive days or just once or twice a week.

9. BoilingBoiling
The next step in processing the sap into maple syrup is theThe next step in processing the sap into maple syrup is the
boiling stage. Boiling of the sap is done in an evaporator. Weboiling stage. Boiling of the sap is done in an evaporator. We
use a wood-fueled fire and an evaporator that is 5 feet wide anduse a wood-fueled fire and an evaporator that is 5 feet wide and
16 feet long. A forced-air fire system allows the fire to burn at a16 feet long. A forced-air fire system allows the fire to burn at a
higher temperature and decreases the amount of ash to behigher temperature and decreases the amount of ash to be
removed from the stove.removed from the stove.

10. BoilingBoiling
The sap flows into theThe sap flows into the
evaporator pans by way of aevaporator pans by way of a
float valve, maintaining aboutfloat valve, maintaining about
1 1/2 inches of sap in the pans1 1/2 inches of sap in the pans
at all times. Water evaporatesat all times. Water evaporates
from the boiling sap, makingfrom the boiling sap, making
the sap denser and sweeter asthe sap denser and sweeter as
it flows around the partitionsit flows around the partitions
in the evaporator. The pansin the evaporator. The pans
are designed in a way to forceare designed in a way to force
the sap to flow back and forththe sap to flow back and forth
as it is boiling, creating a longas it is boiling, creating a long
narrow path for the sap tonarrow path for the sap to
flow through. As the sap isflow through. As the sap is
flowing through the pans it isflowing through the pans it is
making the transition frommaking the transition from
sap to syrup.sap to syrup.

11. BoilingBoiling
When the syrup reaches the correct density of 66% sugar solids, itWhen the syrup reaches the correct density of 66% sugar solids, it
boils at 7 degrees Fahrenheit above the boiling point of pure water.boils at 7 degrees Fahrenheit above the boiling point of pure water.
When the syrup reaches the correct temperature a valve is releasedWhen the syrup reaches the correct temperature a valve is released
allowing the syrup to flow out of the evaporator. The maple syrupallowing the syrup to flow out of the evaporator. The maple syrup
is now ready to be filtered and canned.is now ready to be filtered and canned.

12. CanningCanning
Sap from maple trees contains many dissolved minerals. As the sapSap from maple trees contains many dissolved minerals. As the sap
is being boiled, these minerals precipitate out of the syrup and formis being boiled, these minerals precipitate out of the syrup and form
a fine grit called sugar sand. We use a filter-pump to force thea fine grit called sugar sand. We use a filter-pump to force the
syrup through fine paper filters and therefore catch and remove thesyrup through fine paper filters and therefore catch and remove the
sugar sand from the syrup. After filtering the syrup, we run itsugar sand from the syrup. After filtering the syrup, we run it
through tubing to a canning tank. From there, we can the syrup intothrough tubing to a canning tank. From there, we can the syrup into
containers of various sizes, ranging from 1 gallon down to a ½ pintcontainers of various sizes, ranging from 1 gallon down to a ½ pint
and even smaller.and even smaller.