112 



AGRICULTURE HANDBOOK 184, U.S. DEPT. OF AGRICULTURE 



Hifili-h l<iitfrt'«l Mtiplf Sirup 



Use either of the two top grades of sirup to 

 make hig:h-flavored maple sirup, and make it by 

 either the atmospheric or the pressure-cooking 

 process. 



Atmospheric Process 



(1) Concentrate the sirup by heating to 40P F. 

 above the boiUng point of water (25Cf to 

 255" F.). Pi'ocess only in a steam kettle, jack- 

 eted or with coils. 



(2) Hold the thickened sirup at the final tem- 

 perature of concentration for IV2 to 2 hours. 



(3) Cover the kettle and reduce the steam pres- 

 sure to approximately 24 or 26 pounds per 

 square inch — to keep the sirup at 252" to 

 255° F. 



(4) Turn off the steam at the end of the proc- 

 essing period and cool the thick sirup to 

 180F F. 



(5) Add water with caution and in small 

 amounts until the sirup is restored to about 

 standard density and reboil to T F. above 

 the boiling point of water. 



Pressure-Cooking Process 



(1) Heat the sirup almost to boiling tempera- 

 ture (210F to 215= F.). 



(2) Transfer to containers to fit the cooker (usu- 

 ally 1- or 2-quart jars). 



(3) Place the lids on the containers loosely, and 

 put them in the cooker. 



(4) Add water to the cooker according to the 

 manufacturer's directions and secure the 

 cooker lid. 



(5) Bring the steam pressure in the cooker to 

 15 pounds per square inch. Hold at this 

 pressure for V/2 hours. 



(6) Allow the pressure to fall slowly; do not 

 vent or quench. 



(7) When the pressure has fallen to zero, open 

 the cooker and remove the high-flavored 

 sirup. 



(.rvshilliiit' Hiniry- Maplf Sinriiil 



(1) Use U.S. Grade B, Vermont B, or New York 

 No. 2. sirup. 



(2) Heat the sirup to 19^ or 2Q F. above the 

 boiling point of water (80P Brix). 



(3) Cool the thick sirup to below 150P F. and add 

 IV2 to 2 ounces of invertase per gallon of 

 sirup. 



(4) Store at room temperature for 2 weeks to 

 produce a high-density sirup. 



(5) Mix thoroughly one part of the high-density 

 sirup to two parts of mild flavored honey. 



(6) Add seed (dextrose crystals) at the rate of 1 

 teaspoonful per gallon of mixture. Use a 

 previous batch of honey-maple spread or 

 crystalline honey as seed. 



(7) Hold the seeded mix at 6(f F. until the 

 dextrose crystals grow to produce a semi- 

 fluid plastic (from 3 to 7 days). 



(8) Store under refrigeration. 



Rock i'.nnily 



(1) Use one of the top grades of maple sirup. 



(2) Heat the sirup to SP F. above the boiling 

 point of water (67.5= to 70P Brix). 



(3) Store several months at or below room tem- 

 perature. 



Hdrd Sugar 



(1) Use any grade of sirup. 



(2) Heat the sirup to between 40P and 45° F. 

 above the boiling point of water. 



(3) Remove from the heat and begin stirring 

 the hot, thick sirup immediately. 



(4) Continue stirring until ciystals form (sirup 

 begins to stiffen). 



(5) Pour the partly crystallized sirup into molds 

 to harden. 



Granulated (Stirred) Sugar 



(1) Use a top grade of sirup. 



(2) Heat the sirup to between 4(f to 45? F. 

 above the boiling point of water. 



(3) Pour the hot sirup immediately into a tray 

 or trough for stirring. 



(4) Begin stirring immediately and continue 

 stirring until granulation is completed. 



Miiplc >ni Slum- 



(1) Use the top grades of sirup. 



(2) Heat the sirup to between 22= and 4(r F. 

 above the boiling point of water. 



(3) Without stirring, pour the sirup immedi- 

 ately onto the snow or ice; it will form a 

 glassy, taffylike sheet of candy. 



