Maple Sugaring Parker Dam State Park Bottling

Well, welcome to Parker Dam State Park’s
maple sugaring operation. This is the spring of the year in March when we
interpret how to make maple syrup. How you can make it at home and how the
bigger producers do it, and the history and all that fun stuff too. Every
Saturday and Sunday in March at 2 p.m. we offer interpretive programs that are
about an hour and a half in length. What I’d like to show you in this little
segment is how we bottle our syrup. We’ve already boiled it down, drawn it off our
evaporator, we’ve filtered it, and now I have it in the canning tank. I want to
keep it above 190 degrees. Right now we’re at about 211, 212. And what I’m
going to do now is draw off a small sample for grading purposes. I’ll show
you how to do that in just a moment. And where we compare the color and grade it
for color. It can be a grade A light golden syrup. It can be grade A medium
amber. It can be grade A dark amber. Or it can be grade A very dark, what used to be
called grade B. The darker the color the stronger the flavor. Anyhow, I’m going to
put on some gloves because the syrup is indeed hot and it will heat up the
bottles as well. And what I’m going to do is draw my syrup into the container … all the way up to the top of the neck
here because it will kind of settle out. And then what I’m going to do is screw a
lid on nice and tight, and then I’m going to lay it on its side.
The reason I’m doing that is I want that hot syrup to contact all the parts,
including the cap that might harbor bacteria. That hot syrup will kill and
sterilize any bacteria there. Once it’s cooled down then we’ll flip them up and,
the next thing would be to open them up and enjoy them on some pancakes. Thanks for

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