MAPLE SIRUP PRODUCERS MANUAL 



109 



set loosely in place, and the jars are placed in 

 an autoclave or pressure cooker, which contains 

 the amount of water specified by the manufac- 

 turer. The cover of the cooker is assembled, and 

 steam is generated accordinfi: to the manufac- 

 turer's directions. The sirup is heated at 1.5 

 pounds' pressure for approximately VI., hours. 

 Then the pressure is decreased slowly to zero 

 without venting or quenching. The containers 

 must not be jarred or the sirup may boil over. 



( .s«>.s' «»y ftifih-h'hit'ored Siriift 



High-flavored sirup has a number of uses. 

 Because it is richer in maple flavor, it is ideal 

 for making maple products. It is especially de- 

 sirable for use in making cream and candies. 

 From 1 to 2 percent of invert sugar is formed in 

 the high-flavoring process. This is the optimum 

 amount to make perfect cream or soft sugar 

 candies without the need of a "doctor." High- 

 flavored, high-density maple sirup makes a su- 

 perior topping for ice cream. 



Only high-flavored sirup should be blended 

 with other foods such as maple-flavored honey 

 and crystalline honey spreads. Regular maple 

 sirup usually does not have enough flavor to 

 compete with or to break through the flavor of 

 the food to which it is added. An inexjjensive 

 table sirup that has the full flavor of pure 

 maple can be made by blending 1 part of high- 

 flavored, standard-density sirup with 3 parts of 

 cane sugar sirup that has a Brix value of 66°. 

 Blended sirup must be projDerly labeled when 

 offered for sale. The percentage of each ingi-edi- 

 ent must appear on the label, with the one in 

 greater amount appearing first. 



drvslalliiK' Moncv-Miipli- Spix'ad 



The development of a maple-flavored crystal- 

 line honey spread has produced a new farm 

 outlet for both maple sirup and honey. This 

 spread is made by mixing honey with high- 

 flavored maple sirup {81 ). The maple flavor 

 must be strong enough to break through the 

 honey flavor and tiie siruj) must contain a large 

 amount of invert sugar. These requirements 

 are met by converting U.S. Grade B (Vermont 

 B or New York No. 2) sirup to high-flavoretl 

 sirup as described earlier except that the siruj) 

 is heated to a temperature W or 2(f F. above 

 the boiling point of water. It is then cooled to 



150P or lower, and V/., to 2 ounces of the enzyme 

 is added i^er gallon of sirup. The mixture is set 

 aside at room temperature until the action has 

 been completed, usually about 2 weeks. The 

 sirup may have the appearance of soft sugar 

 (U5). 



The high-flavored, high-density maple sirup 

 is added to mild strained honey at the rate of 33 

 parts of maple sirup to 67 parts of honey by 

 weight. The mixture is crystallized by the Dyce 

 process (21) as follows: The honey-maple mix- 

 ture is seeded with crystalline honey (available 

 in most gi'ocery stores) or with some honey- 

 maple spread from a previous batch, at the rate 

 of 1 ounce of seed to 1 quart of honey-maple 

 mixture. After thorough stirring, the seeded 

 mixture is held at 57° to BOF F. until crystalliza- 

 tion is complete, usually 3 to 7 days. The result- 

 ing product is smooth, it has a barely percepti- 

 ble gT'ainy character, spreads well, and has a 

 very pleasing flavor. This spread becomes liquid 

 at temperatures above 85°. Therefore, it should 

 be stored under refrigeration. 



Maple sirup blends well with honey in mak- 

 ing other honey-maple confections. Recipes for 

 these can be obtained from Pennsylvania State 

 University, University Park, Pa. 16802. 



Other Mapir l*ro<liuts 

 Rock Cdinly 



Production of rock candy usually is uninten- 

 tional. Although it should not be considered a 

 product of maple sirup, this form of "maple 

 sugar" is easy to make, as follows: When maple 

 sirup is evaporated to a density between 67.5° 

 and 7(f BrLx (heated to ST F. above the boiling 

 point of water), and the sirup is stoi'ed for a 

 considerable length of time at room tempera- 

 ture or lower, a few well-defined crystals of 

 sucrose (rock candy) appear. These continue to 

 grow in size if the sirup is left undisturbed for a 

 long time. 



Hard Siignr 



Because it is not easy to eat, hard sugar is 

 not classified as a confection. Producers find 

 there is a small demand for hard sugar since it 

 offers a convenient form for the safe and stable 

 storage of maple sirup. The hard sugar cake 

 can be broken up and melted in water, and the 



