Thursday, 25 April 2013

Spring Sweetness - no matter how late the season

With spring being so late here in Manitoba, my sister, Sonia is now right in the middle of maple syrup season. Other places in Canada are done already. She couldn't tap all her trees - only half of what she usually does, because there's too much snow around them. Even so, she had to crawl over snow banks to get to some trees when she first started. Seems to be worth it, though, as she's collecting a fair amount of sap. And has even cooked one batched already. Yummy!




 
 
 
 
 Pure, sweet, homemade goodness 
 
 
 

 
 

6 comments:

Shelly said...

Wow- that looks good! I would love to see the whole process, from tapping the tree to cooking it. What a wonderful life up there~

Kathy said...

I didn't know you tapped. I would like to try. What do I need to tap at least a couple of trees?

Linda Maendel said...

Kathy, you'd best be asking Sonia, as she knows way more than I. I'll send you her contact information.

Paul A. B. said...

Nature's true sweetener rises above all others!

plaingrl said...

When I was growing up we would tap 2 tree's in our yard and cook it on our wood heating stove, but b/c it was so much work and took forever we only did it a few years. The syrup looks so delicious! How does your sister boil it, on the stove in your house? How does she store the jars? Can u store them in the cupboard? I always store mine in the fridge. Here when you buy local maple syrup (from MM, MMVermont, or Canada) it is always in jugs. I have never seen it sold in jars.

Linda Maendel said...

plaingrl, She cooks it mostly in a big pot on an open fire outside. If the jars are sealed it would probably be ok in a cupboard, but once the seal in broken it's best to keep it in the fridge. In grocery stores I sometimes see it sold on little jugs, but also glass bottles shaped like a maple leaf.