http://www.cleverscampcamp.com/year-round-camping-nh/
Maple syrup
History
Native American
Pre-contact indigenous peoples living in the north-east of America North were the first people known to have had the maple syrup and maple sugar. According to their oral traditions and archaeological evidence, tree sap during treatment has long been its sugar content before the arrival of Europeans in the region.
Algonquin SAP has recognized as a source of energy and nutrition. In early spring thaw, they used stone tools to make incisions in the shape of V trees and insert reeds or concave pieces of bark run the sap into buckets, which are often made of birch bark. Sap maple, which are rich in sugar and sweet flavor, but instead is concentrated drop of hot stones to cook the cubes, or leave them exposed to temperatures cold at night, and removing the ice formed on top.
First Nations and Native Americans also used for cooking in clay pots to boiling the maple sap. They are easy to heat on the fire protected only a roof of tree branches.
Colonial times modern
An Enlightenment of the 19th century, "the manufacture of sugar in the northern Indians" (Note the use of metal containers, introduced following contact with Europeans)
At the beginning of European settlement in the north-east of the North America, indigenous peoples have shown the settlers how to tap the arrival (a) the trunks of certain types of maple end-of-winter/early-spring during thawing, the harvest sap, and boil to evaporate the water, the concentration of sugar in the remaining liquid, and change the taste a little heat caramel part sugars. This activity is rapidly becoming an integral part of colonial life. Long before the early 1700s, European settlers and traders fur and the Indians, they have worked intensively in the industry. During the 17th and 18th centuries, the transformation of sugar maple is an important source of concentrated sugars in both solid and liquid-crystal form. The revised European treatment methods a little, with access to better technology, especially in metallurgy, tool making and use of domestic animals. In general, parties Maple Sugar has started operations in early spring thaw forest regions known to contain a sufficiently large number of maple, concentrated within a reasonable range transport to justify the effort. First holes in the trunks of maples, usually over a hole big tree house inserted (usually in carved wood) suppliers holes and then hung a wooden cube projecting end of the spout collect the sap. The cubes are usually made by reducing the size of cylindrical segments with buckets of a tree trunk sufficient big and then emptying the center of each segment of one end of the cylinder, creating a watertight container transparent. Sap was filling buckets, drop by drop. Periodically, members of the party resumed the addition of sucrose in the sap that had accumulated. It was then transferred to the use of larger vessels (barrels, large pots, or hollow logs of wood), often mounted on sleds or carts by animals or transported in buckets or similar containers in shape. The sap collection buckets were returned to the nozzles mounted on trees, and the process repeated over time the sap flow remained "soft". Special conditions of climate late-winter/early-spring "Thaw" period were, and remain essential in determining the length of the "sugar shack" season. As the climate continues to warm, a tree in early spring maple normal biological processes may alter the taste of the sap, so it is difficult to accept. Depending on conditions, by adding some sucrose may be several days to several weeks spent in these activities. The cooking process takes time. The sap collected was transported to the camp base portion, which is emptied into large metal pots (almost always) and boil until desired consistency. The sap is usually treated to a central collection, or on an open fire or in a shelter built for this purpose. To protect climatic conditions of early spring, the sugaring parties to build a small camp. Often, entire families moved to the woods together to collect and boil the sap that yields both maple syrup and maple sugar.
In the 1850s, the sugar shack "or" sugar shack "(Shack or outside a building used for boiling SAP) arrived as we know it today. The settlers had perfected methods of collecting the sap. The sap is transported in large barrels drawn by horses or oxen and brought to the sugar shack at the transformation. At that time, the sugar maple sugar was the only one available in other types of sugar have been difficult to find and expensive and was named "Country of sugar." methods of production have been simplified since the colonial era, however, remain fundamentally them. Sap must first be collected and gently boil the syrup pure, without chemicals or preservatives.
At the beginning of maple syrup is obtained by boiling about forty gallons (160 liters) of SAP on the fire until a gallon (four liters) of syrup was obtained.
This process has been little change during the first two hundred years registered with maple syrup. At the time of the Civil War, officials have begun to use a large sheet metal syrup and flat, as it was more efficient to boil a pot of heavy rounded iron that left much of the slide beyond the hot air.
Virtually all manufacturers of syrup in the past have been dairy farmers who have so much self syrup and sugar his own use and to obtain additional income. The process has continued to evolve as a result of innovations developed in their work. In 1864, a loan from Canada evaporators design ideas and sorghum were asked a series of baffles in the pan to boil Floor SAP channel. In 1872, a developed country Vermonter an evaporator with two pans and a metal arch or fireplace that has greatly reduced the time to boil. Seventeen years later, in 1889, another Canadian bent the tin that formed the bottom of a mold in a series of ducts which increased the surface hot pan and boil down again time.
The technology has remained the same until 1960, when he was not a self-sufficient with large families as pawns. Because the syrup has been taken to intensive work, the farmers could not afford to hire large teams it took to gather all the buckets and carry the sap to the evaporator house. During the energy crisis of the 1970s, officials syrup responded with another wave of technological advances. piping systems, which had known from the first part of the century have been refined and the sap came directly from the tree to the house of the evaporator. The vacuum pumps were added to the pipeline systems. Preheating have been developed to recycle steam from waste heat. Reverse osmosis machines were developed to take a share of water the sap before it is boiled. Several manufacturers even obtained surplus desalinization machines from the U.S. Navy and used them to take part of the water from the sap before boiling.
Technological advances continue. Improvements in the pipeline, new techniques filtering, "supercharged" pre-heating, and improved storage containers have been developed. Research continues on Pest and better management of forests. In 2009, the University of Vermont has issued a new type of valve that prevents the backflow of the sap in the trees, the reduction of bacterial contamination and prevent the tree trying to heal the hole.
Production
The production of maple syrup is focused in northeastern North America, and is often associated with Quebec in Canada, however, given the good weather can be made provided that the maples. Usually, the maple species used are sugar maple (Acer saccharum) and maple Black (Acer nigrum), because of the high sugar content in the sap of about two percent. A farm producing maple syrup is called sugar bush "or" sugarwoods. "Sap is often boiled in a sugar shack" (also known as a shack sugar or sugar shack), a building that is blind in the top for ventilation SAP steaming.
Canada more than 80 per cent of maple syrup in the world, producing about 26.5 million liters in 2005. The vast majority of this comes from Quebec: the province is the largest producer with about 75 percent of world production (24.66 million liters in 2005). Production in Quebec is controlled by a system of supply management, with producers receiving allocations of quotas for export Farmers in the Federation to acricoles. This province also has its own "strategic reserve" of maple syrup, which reached its peak in 2004, when amounts to 60 million pounds, or 17.03 million liters.
The provinces of Ontario, Nova Scotia, New Brunswick, Island Prince Edward Island and British Columbia produce small quantities. The Province of Manitoba produces syrup maple sap Manitoba maple (Acer negundo, also known under the name of the box "the greatest). Manitoba maple syrup has a slightly different taste maple sugar, because it contains less sugar and sap flows more slowly, the performance of Manitoba maple is generally less than half of similar size Maple.
Vermont is the largest producer in the United States, with 920,000 gallons (3,500,000 L) in 2009, followed by Maine with 395,000 gallons U.S. (1,500,000 L) New York and 362,000 gallons (1,370,000 liters). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts and Connecticut all produced Maple syrup commercial quantities of less than 120,000 gallons (450,000 l) each in 2009.
traditional touch
Two taps in a maple tree, with plastic tube SAP to collect.
A small evaporation pan used in Ohio.
A house where the sap was reduced to Sugar maple syrup.
Traditionally, maple syrup was harvested by tapping a maple tree through the bark and wood, then rinse in a bucket of sap, which requires the daily collection, the methods are less labor-intensive such as the use of housing continuous steel since it has exceeded all cabins, but the scale of production.
Production is concentrated in February, March and April, according to local climatic conditions. Freezing nights and warm days are needed to induce SAP. The temperature change from top to below zero allows absorption of water and soil temperatures above freezing cause a stem pressure to grow, as with gravity, the causes a flow of holes or other wounds on the trunk or branches. To collect the sap, holes are drilled in maple trees and tubes (valves, pumps, SPIL) are inserted. Sap runs through the slats in buckets or plastic tubes. The modern use of plastic pipe with a partial vacuum has enabled the production increased. A hole must be drilled to a new location each year, as the old hole of sap to produce one season because of the natural process healing of the tree, called wall-off. The sap is obtained from buckets and taken to a sugar shack, where the pipes and tubes using plastic pipes are arranged so that the sap flow by gravity into the house of sugar, or if it is not possible, the tanks storage from which the sap is pumped or transported by truck to the sugar shack.
It takes about 40 liters (10 gallons) of SAP was reduced to 1 liter (1 pint) of syrup. A mature sugar maple produces about 40 gallons of sap during the 4 – sugar season six weeks. The trees are not surgery until they have a diameter of 25 cm (10 inches) high on the chest and the tree is at least 40 years. If the tree is more than 45 centimeters (18 ") which can be used twice on opposite sides. It is recommended that the tap hole drilled with a width of 8 mm (in) and a depth of 25-40 mm (1.0 to 1.6 inches). During cooking, the sap is fed automatically by the pipeline to a storage tank for a long, close lined pan called the evaporator. The evaporator is divided into two sections, the front chainring and the rear deck. As the sap boils water evaporates, it becomes denser and sweeter. As the density increases sap his way to the back of the evaporator back on the front of the evaporator pan. The syrup is boiled until it reaches the correct density of Maple Syrup, 1333 kg / m 3. [Edit] The appropriate density of sugar at least 66% is reached when the boiling sap reaches a temperature of 219 F (104 C). The density tested with a hydrometer. If the density is too low, not enough sweet syrup, and looting. If the density is too high, the syrup will crystallize bottles. When the syrup has reached the appropriate density, which is extracted, filtered and bottled hot.
Since 1970, some syrup producers Maple started using reverse osmosis to remove water from sap before continuing to reduce the syrup. Using reverse osmosis allows approximately 75-80% of water removed from the sap before boiling, reduce energy consumption and exposure of honey to high temperatures. Microbial contamination and degradation of membranes should be controlled.
Syrup Maple is sometimes further reduced to produce maple sugar, hard candy usually sold in pressed blocks, and soft maple. The Intermediate levels of boiling can also be used to create various intermediate products, including maple cream (Less hard and granular than maple sugar) and maple butter (cream, with a consistency of peanut butter a little thinner.) During the production season in New England, a traditional dish called "sugar on snow" is often prepared by superheated Maple Syrup on snow or thin ice shaving, resulting in a sweet as candy As chewable.
Since the mid-80s, the province of Quebec communities North has begun to open the "sugar shack" or sugar shacks to the public. These cabins sugar is usually found on large farms maple and it is often built solely for tourism. These cabins sugar maple syrup served directly to the public and are often inspired restaurants serving meals syrup and maple candy.
Qualifications
Canada, USA, and classification of Vermont
U.S. grades of syrup. From left to right: Vermont Fancy Grade A medium amber, Grade A Dark Amber, Grade B
In Canada, there are three grades of color containing several classes, ranging from Canada # 1, including Extra Light (sometimes known as AA), clear (A) and medium (B), through # 2, Amber (C), and finally # 3 Dark (D). the performance of a typical year include approximately 2530% of each color # 1, 10% Amber, and 2% Dark. Number 2 quality syrups are designed to cook and taste, but are also very popular in pancakes and waffles. In addition, Canada # 2 Amber may be labeled Ontario Amber for farm sales in that province alone. Number 3 of syrup is heavy, and intended to be used in commercial flavorings. [Edit]
The United States uses the rules of a classification little different. Maple syrup is divided into two main categories: Class A and Class B. Grade A is subdivided into three sub-bases: Amber clear (sometimes known as Fancy), Medium Amber and Dark Amber. Grade B is darker than Grade A Dark Amber. The Agency of Agriculture Vermont Food Markets and uses a ranking system similar color and flavor. The Vermont Fancy grade is similar to the color and flavor to the U.S. Grade A Light (Fancy). System Classification Vermont is different from U.S. system to maintain a level slightly higher density product. Maple Vermont boil a little longer for some thicker, denser product. The relationship between the volume of sap for syrup production volume is higher the system of Vermont. Maple syrup is sold fluid volume, not weight. Vermont classified product half a percent more solid and less water in composition. The classification of non-commercial table syrup called C, or degree, also occurs. Very dark, with a strong flavor. Commercial Maple syrup is generally used as a flavoring in other products.
The categories roughly correspond to different times season, when their production of syrups. Canada # 1 Extra Light grade U.S. A light orange are the first classes of the season, while Canada # 2 and # 3 and U.S. Grade B are the degrees of the end of the season. Normally # 1 Extra Light and Level A (especially Grade A Light Amber) has a sweet and delicate the No. 3 or Grade B, which is very dark with a robust flavor. The darker shades of syrup are primarily used for cooking.
Off flavors
Sometimes bad taste in the syrup. Although this is more frequent towards the end of the season in the production of quality products trade, but also can be this early in the season during the production of Canada # 1 grade or rank of the United States Light. The identification of flavors table degrees causes cessation of production and dumping of the product or reclassification of quality commercial products as if the taste is sweet. Off flavors are described as: metabolism resulting metabolic changes in the tree as spring arrives and having a forest environment, popcorn, or sometimes the taste of peanut butter and friend, referring the swelling of new homes and their impact on flavor and taste of bitter chocolate or burnt, and a close, broad flavor caused by fermentation of honey and a fruity taste, often accompanied by foam on the surface. In addition, if the trees are stressed or fighting against diseases or insects (eg, gypsy), to produce a folic acid as a cause of bad taste. After an ice storm, trees can also produce the same acid.
Use in food and cultural importance
Maple syrup
Nutritional information per 100g (3.5 oz)
Energy
1093 kJ (261 kcal)
Carbohydrates
67.09 g
Sugars
59.53 g
Dietary Fiber
0g
Fat
0.20 g
Protein
0g
Thiamine (vitamin B1).
0.006 mg (0%)
Riboflavin (vitamin B2).
0.01 mg (1%)
Niacin (vitamin B3).
0.03 mg (0%)
Pantothenic acid (B5)
0,036 mg (1%)
Vitamin B6
0.002 mg (0%)
Folic Acid (Vit B9).
0 g (% 0)
Vitamin C
0 mg (0%)
Calcium
67 mg (7%)
Iron
1.20 mg (% 10)
Magnesium
14 mg (4%)
Phosphorus
2 mg (0%)
Potassium
204 mg (4%)
Zinc
4.16 mg (42%)
The percentages are relative to U.S. recommendations for adults.
Source: Database USDA Nutrient
Maple syrup and its artificial imitations are the fillings of choice for pancakes, waffles and bread French from North America. Maple syrup can also be used for a variety of applications, such as: cookies, chicken, fresh donuts, fried dough, fritters, ice cream, hot cereal and fresh fruit (especially grapefruit). It is also used as a sweetener for applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, chocolates and other sweets, milk shakes, coffee, tea and mulled wine.
Maple syrup and maple sugar were used during the Civil War and the abolitionists in the years preceding the war, because the sugar cane and molasses was produced by slaves in the south. During food rationing in the Second World War people in the world in the northeastern United States was encouraged to expand their sugar rations by sweetening foods with maple syrup and maple sugar, and recipe books were printed to help housewives employ this alternative source.
In Quebec, New Brunswick, eastern Ontario and New England, the process became part of the culture. A tradition that goes into the homes of sugar (houses) to early spring for meals served with maple syrup. A typical offer is pancakes, beans and sausages in the oven, usually followed by sugar on snow (snow tires on in Quebec), or sometimes maple taffee English Canada. Sugar in the snow is thick, hot syrup made in the snow cool, then eat sticks, because it cools quickly. This thick candy maple syrup are served basis sometimes yeast donuts, fresh dill pickles, and coffee.
Because of the predominance of sugar maple in southern Canada (where the Europeans installed that would become Canada), its leaf has come to symbolize the country, and is represented on its flag. Several U.S. states, including New York and Vermont, maple sugar, the tree of the state. A scene from the harvest of sap is represented in the district State Vermont, and boxes of Sugar Manufacturers Association On Vermont maple, a nongovernmental organization that works to protect the integrity of agricultural and pure Vermont maple and promote its historical significance to the culture of Vermont.
Imitation maple syrup
United States, "Maple syrup" should be composed entirely of maple sap (small quantities of substances that salt can be added). "In maple flavored" maple syrup container, but also other (less expensive) ingredients. "Pancake" syrup, "" syrup waffle syrup table "syrup, and the same name are fakes, which are less expensive than maple syrup. In these syrups, Home is the ingredient most often corn syrup high fructose sotolon flavored, without real content of the maple. They are generally inflated beyond the viscosity of maple syrup. U.S. law prohibit the labeling of these products with "maple" in their names.
The seeds of fenugreek, a spice, may be prepared to have a taste similar to maple syrup, and used to make a strong commercial flavor that is similar to maple syrup, but much cheaper; Mapleine is an example. [Citation needed] the smells of a plant products smell like fenugreek Frutarom maple syrup, sometimes covered in New York from 2005, being identified in 2009 as coming from a factory in Hudson County Frutarom.
Qubcois sometimes refer to imitation maple syrup and corn syrup Post ("Pole syrup") a joke referring to honey as having been made by taking advantage of telephone poles.
In 1905, the Food Crescent Inc. created called imitation maple flavor Mapleine. Purchased by the McCormick spices, still distributes "Crescent Mapleine" series Limited production.
In Australia and South Africa, imitation maple syrup is sold as "flavor of maple syrup." [Edit]
Identification of maples
more maple trees collection of SAP is used for maple sugar, maple black, red maple and silver maple. These maples are common in eastern Canada and the northeastern states USA. Sugar Maple and black maple with the highest sugar content and are therefore ideal for a yield reduction of maple syrup and boil for better times. Faster than the boiling syrup often of higher grade. Sugar maple bark is dark gray to brown and slots have been vertical peak point, often interrupted by patches of the crust. The blade is rounded at the base, which usually runs from 5 to lobules without teeth thin (compared to Red and silver maples). The color is light green with a pale green underside. Seeds of fruit sugar maple have joined in a straight line while the wings are separated by about 60 degrees. Each winged seed is about 1 inch (25 mm) long and mature in the fall.
See also
Food Portal
agave nectar
Birch Syrup
Hickory Syrup
Palm syrup
Plant sap
Exploitation Rubber
Sweet Sorghum
Syrup
Yacon syrup
References
^ Http: / / www.canadianmaplesyrup.com / maplehistory.html
^ Http: / / Www.boston.com/news/local/vermont/articles/2009/08/17/new_maple_tap_developers_foresee_a_sweet_season/
^ Http: / / www.nass.usda.gov/nh/mapleconf2005.pdf
^ Johnston, David (3/1/2009). "The producers fear consumers maple syrup sour." Montreal Gazette (Canwest). http://www.montrealgazette.com/Producers+fear+consumers+will+sour+maple+syrup/1334062/story.html. Retrieved on 2009-03-01.
^
^
^ Producers Association of Ontario maple syrup
For example, ^, 21 CFR 168,140 (U.S.).
For example, ^, 21 CFR 168 180 (U.S.).
^ 21 CFR 168,140 (a), 168 180 (c).
^ MacInnis, Craig (July 6, 2008). "Not just for breakfast lunch. "The Ottawa Citizen. http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3.
^ HistoryLink Test Society Manufacturing Crescent
Identification of maple ^
References
Wikimedia Commons has multimedia content on the maple syrup
Wikibooks Cookbook has a recipe / module
Maple syrup
The Canadian Encyclopedia: Maple Sugar Industry
Statistics State (U.S. Department of Agriculture, June 2005).
Taste and nutrition:
The nutritional
The sweetness of sugar maple scale
Production:
"Producers of maple syrup in North America Handbook (first edition) published by Melvin R. Koelling and Randall B. Heiligmann, Ohio State University Extension (Bulletin 856), 1996. (Archived at Internet Archive Wayback Machine #) "The Bible" production of maple syrup.
"The quality of maple syrup Control Manual" by Kathryn Hopkins, University of Maine Cooperative Extension (Bulletin 7038)
Categories: Breakfast foods | Canadian maple kitchen | Food | New England kitchen Quebec | Kitchen | Vermont cuisine | Cooking Syrup | Native CanadaHidden in Categories: Articles lacking sources from January 2008 | All articles bound | All articles are references | Articles lacking sources from December 2008 | Articles lacking sources from June 2009 | Articles Related August 2009 About the Author
I am a professional editor from
China Product
, and my work is to promote a free online trade platform.
http://www.himfr.com/ contain a great deal of information about
cassette deck recorder
,
sanyo cassette recorder
welcome to visit!
Danforth Bay Camping & RV Resort
|
|
My House Has Wheels My House Has Wheels is the definitive guide to full-time RV living. The book covers what living at RV parks and campgrounds is like, plus numerous tips from the author who spent two years living full-time in an RV to create this reference. This book will guide the reader through the styles and terminology associated with different types of RVs and campers and the pros and cons of each type as it p… |
|
|
Maine Sporting Camps: The Year-Round Guide to Vacationing at Traditional Hunting and Fishing Lodges, Third Edition $7.58 This unique guide recommends more than 80 traditional hunting and fishing lodges in backwoods Maine that offer vacation packages for curious travelers as well as sportsmen in search of an unusual getaway. Part of a 50-year tradition, Maine sporting camps are typically centered around a central dining lodge serving home-cooked meals, with individual rental cabins set along a lakeshore. Many camps h… |