- We live in igloos
- We live amongst polar bears
- We love maple syrup
For me, two out of the three are false but the maple syrup one is correct! I say this because every year, multiple locations throughout Canada celebrate the maple syrup festival by going to a Sugar Shack, also known as La Cabane à Sucre in French.
It’s a tree tapping tradition where you can learn about the Canadian customs of maple syrup production and let me tell you, it takes a lot of time and effort to fill those bottles with 100% real syrup! 40 gallons of maple sap only creates 1 litre of syrup, to be exact!
To make this delicious syrup, the first thing they do is tap a bunch of maple trees by creating a small hole and inserting a nozzle. Rest assured, according to our guide, this process doesn’t harm the tree. In fact, it will heal on its own, like a minor boo boo. A bucket is then hung to catch the sap from the maple trees. Sap is created with the magic of photosynthesis – when sunlight creates energy and food for plants.
From here, there are two different ways to produce maple syrup. First, the old school pioneer way! Pioneer children were lucky. Most kids these days get one week for March break, but pioneer children get one month. However, this month is spent making maple syrup because the season is only 6-8 weeks long. If the temperature is too cold, the sap will freeze so the production of syrup each year is pretty time sensitive. Children help out by carrying buckets of sap on that wooden thingamajig attached to two buckets. It is then poured into cauldrons and boiled for hours. There are three different pots because each stage requires a certain type of monitoring. The syrup is created over time through heat and evaporation of the liquid sap to make it more concentrated.
When it’s done, it needs to be filtered. The pioneer way pours the sap into a simple bucket with cloth to get rid of the sediments, which is done several times.
The modern way is with big, fancy machines. It is boiled and stirred periodically before it goes into a big white container to be filtered into that clear, viscous liquid we all love.
The type of sap depends on the tree. It can range from clear to golden-brown, but the most common one we can find in most stores is amber syrup. It’s the good stuff you use to put on your pancakes and waffles! And real maple syrup contains 66% sugar which is measured using a refractometer. It can’t be less because it will go bad quickly (sugar acts as a preservative) and it can’t be more otherwise it will crystallize.
Some stores sell organic maple syrup, but do you know why it’s considered organic? Although everything comes from the maple tree, it’s the way it is processed. Boiling down the maple sap creates a foam which slows down the evaporation process. In non-organic maple syrup, a chemical defoamer is used. This is what renders the difference between organic and non-organic maple syrup.
Although it is interesting to learn about the history and making of maple syrup, it stirs up quite the appetite. The best part about visiting a sugar bush is visiting the sugar shack!
There are various treats that you can get at a sugar bush. Although it differs from place to place, you can get things such as maple cookies, maple chocolates or even maple taffy on a stick. At this particular location, they used ice to freeze the maple syrup. However, other places throw maple syrup on snow and peel it off to eat. Either way is delicious!
However, what I look forward to at a sugar bush is the pancakes with maple syrup! The pancakes are normally huge and pouring some beautiful maple syrup on top is the icing to the cake…pancake in this case. 🙂
Interestingly enough, maple trees aren’t the only trees that make syrup. You can also use birch trees, which require a ration of 80:1, just for drinking purposes. However, apparently it’s not that good. I’ll stick to the maple tree syrup which is apparently the only tree that produces a sweet flavour. And it’s my personal preference on pancakes and waffles. Yum!