By Andi Anderson
Maple syrup season is a short but rewarding time when trees produce sweet sap that can be boiled into pure maple syrup. The University of Illinois Extension Dixon Springs Agricultural Center (DSAC) hosts annual workshops to teach hobbyists and farmers how to tap trees and make syrup.
Where Does Maple Syrup Come From?
Trees store energy in sap, a liquid that moves water and nutrients throughout the tree. Sugar maple trees have the highest sugar content, but other varieties like red maple and silver maple can also produce syrup.
When is the Best Time to Collect Sap?
Sap is most abundant in late winter, when daytime temperatures are above freezing and nights are below freezing. This freeze-thaw cycle helps sap flow. In southern Illinois, the season runs from January to late February, shifting later in northern regions. Once the weather warms, the sap turns bitter and is no longer suitable for syrup.
How is Maple Sap Collected?
To collect sap, trees are tapped using a small drilled hole where a spile (tap) is inserted. A tree 10-15 inches in diameter can support one tap, producing 5-15 gallons of sap. Sap is collected in buckets or tubing systems for larger operations. After the season, trees heal naturally and can be tapped again the next year.
Turning Sap into Maple Syrup
It takes over 40 gallons of sap to make just one gallon of syrup. The sap must be boiled down to remove excess water, making it thicker and sweeter. At DSAC, the first boil is done outdoors, followed by careful indoor boiling until the sugar content reaches 67%.
Once filtered to remove impurities, the syrup is reheated and bottled. Properly stored, sealed syrup remains fresh for up to a year.
Photo Credit: pixabay-johan1127
Categories: Illinois, Rural Lifestyle