Maple Syrup - Final
Author: Sharon Magnusson
Most of the items in this photo are self-explanatory. The metal graduated cylinder is placed inside the boiling kettle to collect a sample of the liquid during various periods of the heating process. The thing that looks like a thermometer is really an hydrometer which is placed in the graduated cylinder to measure the sugar concentration versus the water concentration of the liquid. Please note that, like most of the Coachmen, beer is involved in almost everything, INCLUDING the canning preparation.
What looks like whitish/grayish scum is starch (complex sugar) and is scraped off the top at various times during this boil while some sinks to the bottom. Then, this "almost ready" syrup is removed from the stove, covered and allowed to sit for two weeks. During this two week period, debris and starch precipitate to the bottom. This is the "poor man's" filtration process. Unless one has an expensive filtration machine, which costs close to $3,000, one has be patient!