Photo Documentation: Maple Syrup - Part 2

This post continues the documentation about Maple Syrup that I started here.

In diesem Post setze ich die Dokumentation über Ahornsirup fort, die ich hier angefangen habe.

The sap is being pre-reduced before it flows into the open pan. It ondulates through the lines, beginning on the very left and cooking down more and more as it flows towards the right. It can then be removed from the pan.

Der Saft wird zunächst vorreduziert, dann fließt er in die offene Pfanne. Diese ist in Schlangenlinien eingeteilt. Der Saft fließt zunächst durch die Reihe ganz links, bis er am Ende an der rechten Seite am weitesten eingekocht ist und abgefüllt werden kann.

To cook down the sap, the boiling pan is fired from underneath. This eats up a lot of wood each winter.

Um den Saft herunter zu kochen, brennt darunter ein Feuer. Das verbraucht jeden Winter eine Menge Holz.

When the sap cooks down it turns from clear to amber. The temperature guage shows the final temperature of the sap.

Während der Ahornsaft herunterkocht wird er von klar zu bernsteinfarben. Dies ist das Thermometer an der Siedepfanne.

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Photo Documentation: Maple Syrup - Part 1

In New Hampshire - as in other New England states - you find the home of maple syrup.

The trees are tapped before spring comes around.

When the sap starts moving up in the trees, the taps transport parts of it to the collection tanks. 

In former days - and in some places still - the sap is colleted in buckets that hang on the tree, right at the tap. But collecting these buckets is a lot of work.

collection buckets for sugar maple sap

From there it is brought into the sugar house. Sugar houses are easy to spot because of the big venting roof.

In the sugar house you find a big boiling pan in which the sap is cooked down until it goes from liquid and slightly sweet to creamy and sugary and can be filled into containers.

inside the sugar house

to be continued...

Fortsetzung folgt...








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