Maple Syrup is one of the oldest agricultural products produced in Canada. When you think of Maple Syrup, you often picture the Sugar Maple Tree as the source, however, the Manitoba Maple (Acer negundo) produces an excellent Maple Syrup product. Our maples are found throughout our woodlot as well as in the shelterbelts around our farmstead.
We usually tap our trees in early April when sap flow is at its peak. The sap flows best when daytime temperatures are above freezing, and night time temperatures are below freezing. All of the trees tapped are over 8 inches in diameter with healthy crowns.
The tapping technique is simple; a 7/16 inch hole is drilled slightly upward into the trunk. A tap is then inserted into the hole by tapping gently with a hammer. Collecting containers are hung beneath the holes to collect the sap. Sap is collected daily, and stored in a holding tank until the boiling process.
Once boiled off, the syrup is filtered and bottled immediately in attractive glass containers to ensure complete sterilization. It is not essential to store the syrup in the fridge, although many experts recommend doing so.
For more information on Manitoba Maple Syrup, or the Gourmet Mushroom Log, please write to:
