Although it’s been a while since our first sap run and the cold weather has set back in, we did get our first batch of syrup canned up.
Now we need to find one of those restaurant-style syrup dispensers!
Although it’s been a while since our first sap run and the cold weather has set back in, we did get our first batch of syrup canned up.
Now we need to find one of those restaurant-style syrup dispensers!
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I have an extra syrup server I’ll trade for a sour dough starter 🙂
A couple questions, if you have the time. Do you have to watch the heat level when you’re boiling the maple syrup so that it doesn’t burn, or is that a non-issue? Also, how do you keep the finished syrup from acquiring a taste of the wood smoke?