These new 1 Pint / 473mL Jugs are a great way to store your Maple Syrup.
The special design of the container helps prevent spillage and an easy way to hold and tip the container for easy pouring. The design speaks for itself.These new 5/16 tree saver taps can be used for a life time, with tubing or without, no clamp needed when using hose do to barbs on the taps. Just hang plastic milk jug on the tap to catch the sap or run a hose to bucket or main line. The special design of the tree saver spouts is for quick closing of the hole in the tree after the spout has been removed after syrup season is over. The closing of the hole quickly helps prevent bacteria getting in the tree. Any questions please email me.
E-check users, item will ship after check clears.
Posted with Mobile
SHIPPING: We\'ll ship by First Class Mail with Delivery Confirmation included! We welcome requests to combine items to save you shipping! We pack well and ship fast!.
A LITTLE HOW IT THE MAPLE PROCESS WORKSProduction methods have been streamlined since colonial days, yet remain basically unchanged. Sap must first be collected and boiled down to obtain pure syrup without chemical agents or preservatives. Maple syrup is made by boiling between 20 and 50 litres (5.3 and 13 US gal) of sap (depending on its concentration) over an open fire until 1 litre (0.26 US gal) of syrup is obtained, usually at a temperature 4.1 °C (7.4 °F) over the boiling point of water. Syrup can be boiled entirely over one heat source or can be drawn off into smaller batches and boiled at a more controlled temperature.Boiling the syrup is a tightly controlled process, which ensures appropriate sugar content. Syrup boiled too long will eventually crystallize, whereas under-boiled syrup will be watery, and will quickly spoil. The finished syrup has a density of 66° on the Brix Scale (ahydrometric scale used to measure sugar solutions). The syrup is then filtered to remove sugar sand, crystals made up largely of sugar and calcium mulate. These crystals are not toxic, but create a \"gritty\" texture in the syrup if not filtered out. The filtered syrup is graded and packaged while still hot, usually at a temperature of 82 °C (180 °F) or greater. The containers are turned over after being sealed to sterilize the cap with the hot syrup. Packages can be made of metal, glass, or coated plastic, depending on volume and target market. The syrup can also be heated longer and further processed to create a variety of other maple products, including maple sugar, maple butter or cream, and maple candy or taffy.\"Compliments of Wikipedia\"
Posted with Mobile