bigriverjeff
New member
between Chassel and Baraga is a cabin with a lot of blue tubing in the trees. what is this ? thanks to anyone who can answer
question?
- Thread starter bigriverjeff
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anonomoose
New member
Time to get that tubing set up and connected. Next few weeks will bring it on. Best syrup on the planet.
The land owner has a sap collections system that works on a vacuum system. Collects it in one location inside a building so there is no need to check buckets or bags on each tree. Most large outfits use a system like this to collect sap more efficiently and in large quantities.
bigriverjeff
New member
thank you very much!
Thats how bad it's gotten here!!! No snow and were using the boards to talk about maple syrup!
Thats how bad it's gotten here!!! No snow and were using the boards to talk about maple syrup!
actually I cant think of a fall that maple syrup collection has not been talked about on JD
Is that how they still make maple syrup on a larger scale for corporations, or is this something small for a local. I always wondered how do they make all that maple syrup.
"Corporate" syrup such as Aunt Jemima's, isn't real maple syrup. It's basically flavored high fructose corn syrup that has a maple flavor. Garbage compared to real maple syrup.
chevytaHOE5674
New member
I've tried all kinds of "real" maple syrup over the years and can't stand the taste of it. I prefer the flavored high fructose corn syrup with a hint of maple flavoring in it. haha
So Garbage is all in the eyes of the beholder.
X2 but I really like the microwave jug with the label that lets you know it is hot.goes great with my toster waffels
Here's those Aunt Jemima ingredients fer ya!
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE
My maple syrup comes from right down the street from the guy who brings my firewood!
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE
My maple syrup comes from right down the street from the guy who brings my firewood!
What's interesting too is that the ingredients labels are in order of percentage to total, so that part that has the maple somewhere in it (artificial and natural flavors) is ninth on the list!
Could be either. My second cousin (once removed), William O. Nara, yoosta do maple syrup the hard way, buckets and all — "Bill Nara's sugar bush" — on da Bootjack road, wayback ≈ 1930s-1960s. (Wayback, when "cookin' in da bush" meant maple syrup, not meth!) There were a number of other maple syrup operations around Lake Linden as well; see more here: Pasty Cam Notes, March 30, 2008 (courtesy of Pasty Cam).Is that how they still make maple syrup on a larger scale for corporations, or is this something small for a local. I always wondered how do they make all that maple syrup.
There's just no point in doing the "bucket brigade" these days, even for the small family operation!
I did not delete them, but as the owner of this website, I will ask you to show respect for others, or you will be done posting on it for this lifetime.
-John
If I stepped out of line John, my apologies to you and the rest of the community. Just struck a nerve being that I'm native american.