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- Sugar Substitute: Maple syrup can be substituted for all, or
part of the sugar required - in any standard recipe, maple syrup may be
substituted for all or part of the sugar required. When using maple
syrup, simply reduce the liquid in the recipe by 3 tablespoons for each
cup of maple syrup used!
- Storage: Unopened containers of maple syrup should be stored
in a cool, dry place. Once maple syrup has been opened, it should be
refrigerated. For long term storage we recommend freezing.
- Tapping Trees: Only about 10 percent of a tree's sap is
collected each year and tapping the trees does no permanent damage. In
fact, many sugar maple trees have been tapped for more than 150 years!
- What does it take? To make one gallon of syrup, 30-50 gallons
of sap are evaporated. The syrup is then boiled even further to produce
maple cream, maple sugar, and maple candy. To produce 8 pounds of
maple candy, it takes one gallon (11 pounds) of maple syrup.
- A Sweet Season: Warm, sunny days - and frosty nights create
the ideal conditions for sap flow. With the coming of Spring's warm
nights and the first stages of bud development on the trees, the Harvest
Season ends.
- So Good, So Little! Each tablespoon of maple syrup has only
50 calories per serving! Containing 21 mg calcium, 35 mg
potassium, 2 mg sodium, small amounts of iron, phosphorus ~ and a trace
of B vitamins.
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