View allAll Photos Tagged MapleSyrup
Explored; highest position #226, 2-7-2012. Taken in sunlight coming through basement window. The "Ball" jar contains maple syrup from my brother-in-law's property in northern Wisconsin. He makes it every year and we are the grateful recipients of his work. The "Kerr" jar contains wild plum jam that I make from local (central Nebraska) wild plums. Delicious! IMVHO, this is the best photo I've ever taken.
Went out to the Maple Syrup farm around noon. Some spouts were frozen with temps around 30* and the ones in the sun were starting to drip.
Day 285 of 365.
The many moods of Jenne Farm. The most well known farm and set of barns in the world. A study of over 35 years. Many approaches with ever fresh and innovative images.
Nothing more ideal than a homemade pancake breakfast with 100% real maple syrup and fresh blueberries! An ideal way to start the day in my opinion!
Got a microscope off of eBay and an attachment to hook up to one of my old Canon 50D cameras. Spent the day putting stuff under the microscope and shooting photos. This is maple syrup crystals
Maple syrup
"Maple syrup production is centered in northeastern North America, and is commonly associated with Quebec in Canada; however, given the correct weather conditions, it can be made wherever maple trees grow. Usually, the maple species used are the sugar maple (Acer saccharum) and the black maple (Acer nigrum), because of a high sugar content in the sap of roughly two percent. A maple syrup production farm is called a "sugar bush" or "the sugarwoods". Sap is often boiled in a "sugar house" (also known as a "sugar shack" or cabane à sucre), a building which is louvered at the top to vent the steam from the boiling sap.
Canada makes more than 80 percent of the world's maple syrup, producing about 26.5 million litres in 2005. The vast majority of this comes from Quebec: the province is by far the world's largest producer, with about 75 percent of the world production (24.66 million litres in 2005).[3] Production in Quebec is controlled through a supply-management system, with producers receiving quota allotments from the Fédération des producteurs acéricoles du Québec. The province also maintains it own "strategic reserves" of maple syrup, which reached its highest point in 2004, when it totalled 60 million pounds, or 17.03 million litres.
The provinces of Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and British Columbia produce smaller amounts. The province of Manitoba produces maple syrup using the sap of the Manitoba maple tree (Acer negundo, also known as the "box-elder"). Manitoba maple syrup has a slightly different flavor than sugar-maple syrup; because it contains less sugar and the sap flows more slowly, the Manitoba maple tree's yield is usually less than half that of a similar-sized maple tree.
Vermont is the biggest U.S. producer, with 920 thousand US gallons (3,500,000 l) in 2009, followed by Maine with 395 thousand US gallons (1,500,000 l) and New York with 362 thousand US gallons (1,370,000 l). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup of less than 120 thousand US gallons (450,000 l) each in 2009.
Traditionally, maple syrup was harvested by tapping a maple tree through the bark and into the wood, then letting the sap run into a bucket, which required daily collecting; less labour-intensive methods such as the use of continuous plastic pipelines have since superseded this, in all but cottage-scale production.Production is concentrated in February, March, and April, depending on local weather conditions. Freezing nights and warm days are needed to induce sap flows. The change in temperature from above to below freezing causes water uptake from the soil, and temperatures above freezing cause a stem pressure to develop, which, along with gravity, causes sap to flow out of tapholes or other wounds in the stem or branches. To collect the sap, holes are bored into the maple trees and tubes (taps, spouts, spiles) are inserted. Sap flows through the spouts into buckets or into plastic tubing. Modern use of plastic tubing with a partial vacuum has enabled increased production. A hole must be drilled in a new location each year, as the old hole will produce sap for only one season due to the natural healing process of the tree, called walling-off. Walling-off may also occur if the hole is drilled too early in the season, before daytime temperatures are above freezing. Holes also need not be plugged at the end of the season for this same reason.
Maple sap is collected from the buckets and taken to the sugar house; if plastic tubing and pipelines are used, then the pipelines are arranged so that the sap will flow by gravity into the sugar house, or if that is not possible, into holding tanks from which the sap is pumped or transported by tanker truck to the sugar house.
It takes approximately 40 litres (10 gal) of sap to be boiled down to 1 litre (1 quart) of syrup. A mature sugar maple produces about 40 litres of sap during the 4- to 6-week sugaring season. Trees are not tapped until they have a diameter of 25 cm (10 in) at chest-height and the tree is at least 40 years old. If the tree is more than 45 centimetres (18 in) it can be tapped twice on opposite sides. It is recommended that the drilled tap hole have a width of 8 mm (⅓ in) and a depth of 25 to 40 mm (1.0 to 1.6 in). During cooking, the sap is fed automatically by pipe from a storage tank to a long and narrow ridged pan called the evaporator. The evaporator is usually divided into two sections, the front pan and the back pan.
As the sap boils, the water evaporates; it becomes denser and sweeter. As the density of the sap increases, it works its way from the rear of the back evaporator pan to the front evaporator pan. The syrup is boiled until it reaches the correct density of maple syrup, 1333 kg/m3. The proper density of at least 66% sugar is reached when the boiling sap reached a temperature of 219 °F (104 °C). The density is tested with a hydrometer. If the density is too low the syrup will not be sweet enough and the syrup will spoil. If the density is too high the syrup will crystallize in bottles. When the syrup has reached the proper density, it is drawn off, filtered and bottled while hot." wikipedia.org
It's almost Maple Syrup time & this beautiful display has a huge assortment of all your favourite ones. Delicious =)
Best viewed large.
"Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal, or porridge" (Wikipedia). Or, drizzle a little maple syrup over a bowl of vanilla ice cream for a sweet treat.
en.wikipedia.org/wiki/Maple_syrup
Taken for the "Looking Close... on Friday!" theme of 6/16/2023: SPICES & CONDIMENTS.
VIEWERSHIP: 17% of 2,141 views on 6/16/2023.
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An old spile (not the beer) found in a diseased maple tree. Other trees nearby were tapped and had several gallons of sap collected already.
Prompt: Create a digital fine art, ultra-realistic, of a wide-angle, horizontal winter landscape featuring a rustic wooden sugarhouse surrounded by snowy hills and soft morning light. Two older men in red-and-black plaid jackets work beside a wooden sled holding a large maple-syrup barrel. Snow-covered trees frame the scene, and distant mountains glow under a pastel sky with fluffy clouds. A decorated Christmas tree stands near the sugarhouse, which has a bright red “Vermont Made - Maple Syrup” sign on the front. Another worker stands near additional barrels by the building. The atmosphere is serene, with crisp winter shadows, detailed textures in snow, wood, and clothing, and a nostalgic New England maple-harvesting mood. Cinematic wide shot, natural lighting, high detail, horizontal aspect ratio.
This digital fine art was created using Nano Banana AI and Photoshop