The custom of collecting sap and boiling it to get the syrup comes from the Native Americans. Long before the arrival of Whites, they appreciated the energy and nutrients. Making a cut with a tomahawk rudimentary, they stared at the bottom of this cut a chip of wood that carried water into a container of maple bark. American Indians boiled the sap collected in clay pots to get maple syrup. In spring, each family settled into a part of the forest to harvest the sap. The principle of the Maple existed long before the settlers arrived. These are the Indians taught our ancestors to tap the trunk of the tree in early spring, collect sap and boil it.
Early settlers boiled the sap in iron kettles. Using simple shelters to protect themselves, they would "run" sugars.
The torch was then made in cedar. It was called "spiggots" or "spiles. Bevelled, it was then inserted into the notch. The Maple farmers were still on their snowshoes to collect the sap in the boilers. When we had enough, we headed for the "sugar shack" where they boiled maple sap.
Maple syrup, sugar was manufactured in the country, now known as sugar maple. Of sugar molds specially hand-carved in hard wood were used for this purpose. They were passed down from generation to generation and are now a part of the heritage of Quebec.
the early twentieth century, the sugar shack is still rudimentary. There will be some years before seeing a sugar shack as we know it today
farms being larger and gathering techniques are refined, it is sometimes necessary to collect the maple water two or three times a day. Certain equipment is modified to suit the requirements of this new mode of production. Is replaced by a wooden bucket aluminum boiler. The Sugar Shack as we know it turns too. The heavy iron kettle, one passes to the evaporator containing thermometers and a float to control the level and the entry of the sap the mid-seventies, the technology enters the maple industry with the development of networks of tubes in the Quebec maple. These conduits, plastic, replace buckets, barrels, horses and tractors. Thanks to a vacuum pump (vacuum system), the sap of the tree goes directly to the storage of maple syrup. Each torch is connected to this system and it starts automatically when the temperature is high enough for casting.
The appearance of a technique called reverse osmosis in the 1980s is another technological revolution. Using a reverse osmosis membrane to partially concentrate the sap with the spirit and letter of the regulations on maple products, as this technique can be considered refining . This technology allows to concentrate soluble elements in the sap. It reduces production costs and working hours of families maple syrup, but keeps intact the taste and characteristics that make the products of a sugar maple natural and sought for hundreds of years.
Source and full text (visit this site for more images of the method of tap maple trees)
Indulge your sweet tooth, the sugaring season is coming soon ....
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