Sugar Maple and The New York State Tree:

• The sugar maple tree should be 10-12” in diameter to tap one spout, and 16-20” for a two spouts.

• Taps yield about 10 gallons of sap.

• It takes about 40 gallons of sap to make one gallon of maple syrup.

• Sugaring season runs about six weeks, usually starting with the Spring thaws in March.

• Lewis County (our area) ranks no. 1 in maple syrup production in New York State.

Maple Syrup is Graded by Color:
Grade A light amber- a delicate maple flavored syrup
Grade A medium amber- a mild maple flavored syrup
Grade A dark amber- a more robust maple flavored syrup
Grade B amber- a very robust flavored syrup used for cooking and sauces

Nature's Ingredients:
Each tablespoon of maple syrup has:

• 21 mg of calcium
• 35 mg of potassium
• 2mg of sodium
• Trace amounts of iron, phosphorus, and B vitamins
• 50 calories
• 0% total fat!!

Proper Care of Maple Syrup:
Maple syrup in sealed containers keeps well in a cool, dry place. Once it is opened, it must be refrigerated. After containers are open, a mold may form on top if not cooled properly. If mold develops, simply skim it off. It will not affect the syrup. You may also heat it to a boil and put it in a clean container again. Syrup will last a long time as long as it is refrigerated.

Additional questions may be directed to us using the information on our contact page. Your questions may be posted here on the Internet with answers!