• Maple Syrup is nutritious and delicious. Each tablespoon contains 21 mg calcium,35 mg potassium, only 2 mg sodium, small amounts of iron, and phosphorus and a trace of B vitamins. 
  • In any standard recipe, maple syrup may be substituted for all or part of the sugar required. When using syrup, reduce the liquid in the recipe by 3 tbsp. for each cup of syrup used.
  • Unopened containers of maple syrup should be stored in a cool dry place. Once opened, maple syrup should be refrigerated to prevent mold. Long term storage in the freezer is recommended.
  • Tapping does no permanent damage to the tree, and only about 10% of the tree’s sap is collected each year. Many sugar maple trees have been tapped for 150 or more years.
  • 30-50 gallons of sap are evaporated to make one gallon of syrup. The syrup is boiled even further to produce cream, sugar and candy. It takes one gallon (11lbs.) of syrup to produce 8 lbs. of candy.
  • Warm, sunny days and frosty nights are ideal for sap flow. The harvest season ends with the coming of Spring’s warm nights and the first stages of bud development on the trees.