Because of the non-existence or, after European arrival, scarcity of glass and metal, however, the bulk of the American maple crop was made all the way into sugar and packed into bark baskets for transportation and year-round storage. This was done, as it is today, by continuing to boil past the sugar and toffee stages, and by stirring constantly until crystallization occurred.
Which is also nice to hear. Americans ate maple products on their own see above but also relied upon it, in the same way Europeans relied on salt, to season their food. By way of example, European immigrants recorded eating corn porridge sweetened with maple sugar, rice, nut and fruit dishes seasoned with maple sugar, and dipping sauces made from maple sugar and bear fat on dry or cooked venison.
Thus vindicating many a modern-day parenting style! This system was supposed to prevent methamphetamine manufacture. However, most large-scale production of methamphetamine currently takes place in Mexico , where these laws have no impact. Fast forward a year or two, and thanks to the "shake and bake" method a potentially explosive method for making amphetamine in a soda bottle , large supplies of pseudoephedrine are no longer needed to manufacture methamphetamine.
There is no reason why the manufacturers of an illicit substance would go back to large-scale and easily confiscated manufacturing in the states. Yet, the law is still on the books, and law-abiding citizens are still carefully watched, lest they have a sinus headache one day and then purchase too much Sudafed for their son before he goes off to church camp the next day.
Additionally, phenylephrine, which has gradually replaced pseudoephedrine in sinus medications, is less effective than pseudoephedrine. Things that work would only be replaced by things that work better if the market dictated outcomes. Instead we have cough syrup with reduced efficacy that makes kids just as high.
Sugar makers insert small plastic spouts into the holes and connect the spouts to huge webs of plastic tubing that route the precious sap into large tanks. Many of these sugar bushes even have vacuum systems that suck the sap out of the trees to increase yield, along with oil-fueled furnaces and reverse osmosis filters that remove some water prior to boiling. The technology has changed dramatically, but in essence the process is virtually the same.
Collect sap, reduce over heat. As the natural foods movement has picked up steam in recent years, maple syrup has become, along with honey, an increasingly attractive alternative to processed cane sugar. Most brands of maple-flavored pancake toppings are made with corn syrup. These days, some maple syrup devotees use the liquid sweetener as a substitute for sugar in everything from cakes to stir fry.
In the current sagging economy, that definitely counts as a sweet spot. March 13, at pm. March 14, at am. I found this aspect of the research interesting as well.
Climate change is shifting the geographic area that can produce maple syrup. Had this change occurred years ago, it would have been interesting to see what legends would have developed. Thanks for writing, Sheryl. April 27, at pm. April 29, at am. We are making maple syrup as I write, boiling it down slowly. It is hard to believe how sap could be boiled down by putting hot stones into the sap and bringing it to a boil. Could someone please clarify.
April 30, at pm. Hello Caleb. You raise interesting questions here. Rocks were heated in fires,then removed the heat with a pair of thick sticks acting as tongs or tools fashioned from antlers. The rocks were rinsed free of ash by water then placed in the sap. After 10 to 15 minutes, the rock would be removed and reheated, then returned to the sap again. There would be multiple hot rocks immersed in the sap at a given time.
Through this practice, the liquid was kept at a constant low boil which is optimal for making syrup. As a matter of interest, hot-stone cooing was used for cooking stews as well. Thanks for writing, Caleb. I hope to hear from you again. April 1, at pm. January 19, at pm.
Thank you for sharing your history and your knowledge. January 24, at pm. Hello Penelope. Thanks so much for writing. I grew up in a rural area in southern Ontario. Every spring, the school went on a trip to see maple syrup being made locally. I thoroughly enjoyed researching this piece and have since been reading ineresting things about how they helped so many settler families with thier knowledge of medicinal plants.
February 12, at pm. Thank you! Anne and Mike. February 13, at pm. Hello Anne and Mike.
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