AGRICULTURE HANDBOOK 134, U.S. DEPT. OF AGRICULTURE 



90 



and is viewed toward the sky but away from 

 the sun (fig. 101). The color grade (classification) 

 of the sirup is determined by comparing the 

 samples with the standards. If the sample of 



PN-n97 



Figure 101.— The sirup and color standards are viewed 

 toward the sky (away from the sun), preferably toward 

 the north sky. 



sirup is cloudy, its true color classification may 

 be difficult to determine because its brightness 

 will be lowered. 



Information concerning the color-gi-ading kit, 

 including the comparator block with glass 

 standards, may be obtained by writing to the 

 Pi-ocessed Products Standardization and In- 

 spection Branch, Agricultural Marketing Serv- 

 ice, USDA, Washington, D.C. 20250. 



Suininai7 



(1) Color is the grade-determining factor for 

 table sirups that meet all other require- 

 ments such as density, flavor, and cloudi- 

 ness. 



(2) Grade the color of the sirup by visually 

 comparing it with color standards. 



(3) Use as standards either the U.S. Depart- 

 ment of Agi-iculture permanent glass stand- 

 ards (preferred) or suitable caramel-glycerin 

 solutions. 



(4) Do not use caramel-glycerin standards that 

 are more than 1 year old. 



(5) Designate the color of the sirup as either 

 Light Amber, Medium Amber, Dark Amber, 

 or Darker Than Dark Amber. 



PACKAGING 



The graded and clarified sirup with a density 

 between 66° and 67° Brix at a temperature of 

 68f F. is ready for packaging (fig. 102). If the 

 temperature of the sirup when tested after 

 filtering is still above 180°, the sirup can be 

 packaged immediately. If the sirup has cooled 

 below 180°, it must be reheated. However, the 

 sirup may become darkened if the temperature 

 goes above 200° when it is reheated. 



As stated previously, maple sirup is a water 

 solution. Like water, sirup expands and con- 

 tracts with changes in temperature. For this 

 reason it is difficult to package hot sirup accu- 

 rately by volume. Accurate packaging 'can be 

 done only if the sirup is adjusted to that tem- 

 perature for which the volume of the can will 

 hold an exact gallon. Since standard-density 

 sirup weighs the same regardless of its temper- 

 ature, it is best to package maple sirup by 

 weight! The sirup can be weighed on ordinaiy 

 household scales. However, it is advisable to 



test the scales before they are used. This can be 

 done by taking the scale to a gri-ocery store and 

 comparing it with the grocer's certified scales. 

 To do this, weigh an object that weighs exactly 

 1, 2, or 10 pounds (such as a bag of sugar or a 

 can of water) on the gi'ocer's scale. Then weigh 

 it on the scale being tested. If possible, adjust 

 the household scale to make it read correctly. If 

 it cannot be adjusted, make a calibration chart 

 by recording in one column the household scale 

 reading and in the other the corresponding true 

 weight. 



When packaging sirup by weight, allowance 

 must be made for the weight of the container. 



After the container has been filled with the 

 correct weight of sirup, it is sealed and laid on 

 its side so that the hot sirup contacts the 

 closure and pasteurizes it. After the containers 

 have been on their sides 10 to 15 minutes, they 

 are readv for cooling. 



