We’ve been tapping the maple trees on our property since the very first winter we moved in, 2015 will be our 7th season. It’s a fun process and relatively easy too. Most everyone is familiar with maple syrup and tapping but birch, box elder, and even black walnut trees can be tapped for sap that is later boiled into syrup. If you’d like to get started tapping trees for syrup on your homestead, I’ve got some tips for you:
1. Climate is Everything
In order for any of the tappable trees to actually produce sap, they need to be in an area that has a winter and period of freezing. Folks who can grow citrus aren’t going to be able to tap trees for syrup. The optimum time to tap varies not only from region to region, it varies from year to year. Trees should be tapped when the temperatures reach the 40 degree Fahrenheit range during the day and drop to the 20s at night. While most of us know generally when this will happen in our areas, it’s good to keep an eye on the forecasts to get the timing better.
2. Tapping Equipment
Commercial producers have huge systems of tubes and evaporators and much more. At home, most folks keep it simple. To actually tap a tree, a hole needs to be drilled into the tree and a spile or tap of some sort must be placed. Buckets or containers to collect the sap are also needed. That’s pretty much it for getting sap from the tree. Truly, Mother Nature does most of the work here. Frugal Tip: Look for maple tapping supplies on ebay – sometimes you can find a real deal there.
3. Making Syrup
Once the sap is collected, it needs to be boiled down into syrup. This is a lengthy process but still simple. Making syrup is simply boiling the sap until all the water is gone leaving only liquid sugar behind. The sap needs to be boiled until it reaches 7 degrees above the boiling point (boiling point changes depending on elevation, so it’s important to know at what temperature it boils to calculate proper temperature here). I do this boiling on the stove, under a powerful hood. Many folks do it outside. It gets very humid inside, just a warning. Keep the syrup long term by canning or storing in the refrigerator.
That’s truly all there is to it. If you have the right climate, adding some homegrown and homemade syrup to the list of food creation and preservation ideas is a simple and fun thing to do.I sometimes receive compensation in the forms of cash and/or products but the opinions represented are always my own. Posts may also contain affiliate links, should you click and buy I receive a small commission which helps me offset costs of the blog but there is no additional cost to you. None my statements have been evaluated by the Food and Drug Administration, nor should anything read here replace the advice of a trained medical professional - you are responsible for your own health.See my full disclaimer here.