This is a Michigan Maple Syrup

Traditional Americans have been credited as the first to discover that the fairly sweet sap from a maple tree could be processed into maple syrup. It is really one of the few processes that is not brought to the United States by European settlers.

While there are several interesting and wonderful stories about the origin of Michigan maple syrup, you will find no authenticated accounts of how the process was discovered. The most popular legends involves a Native American chief who found the clear liquid sap seeping from a tree he needed stuck his tomahawk into. As the day got warmer the sap seeped into a preparing food pot on the ground. The chief’s wife, after tasting it and figuring out it tasted quite good cooked his meat in it. The chief was so impressed with the sweet taste of the maple meat he named it Sinzibudkwud which means “drawn from trees”. Native Americans still quite often use this word when talking about maple syrup.

Soon they discovered that cutting or maybe (wounding) a maple tree in early spring caused it to ooze a fairly sweet clear liquid that could be processed into a sweet air compressor hose they found to be delicious. Most stories probably have been modified over the years, but the discovery of Michigan maple syrup most likely was accidental.

Developing maple syrup is essentially a matter of concentrating the sugar solution to a predetermined level as a result of evaporation. The equipment needed depends on whether you are producing maple syrup for home and also commercial use. If you have maple trees in your forest, then you definitely may want to consider producing maple syrup from them. Although equipment has been modernized, the basic method of producing maple syrup remains the same. As a lot more people began producing maple syrup, the technology of doing so superior gradually. It is a general rule-of-thumb that each tap will certainly yield 10 gallons of sap throughout an approximate six week season, manufacturing 1 quart of maple syrup. A large proportion of the costs of producing maple syrup are in fixed overhead, nevertheless producing real maple syrup is worth the effort as well as risk; its sweet, wealthy flavor has never been successfully imitated. Pure maple syrup is graded according to Federal USDA regulations, and is based on each color and flavor. Grading standards are the same for most of the United States. Real maple syrup is a pure, natural product with a unique flavor, and is simply the concentrated sap of the maple tree. Making maple syrup is a time-honored tradition in many parts of Michigan, so it is as much of an art as a science. Maple syrup is approximately 33 percent water and 67 percent glucose, and is a 100 % natural and organic product. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. Maple syrup is well done when poured over buttermilk pancakes or waffles, and is taken into consideration by many to be the ultimate natural product.

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