Only PURE maple syrup and maple products may be designated as "maple syrup, maple sugar, maple candy, etc.".

Nothing is added to "PURE" syrup.
Color is an important designation, and table syrup is most often sold as light, medium, or dark amber.
Unopened containers of maple syrup can be stored in any cool, dry place. Keep opened containers of syrup under refrigeration.

Many users buy maple syrup in gallons and then pour off into smaller jars for more convenient use. To do this heat the syrup to 180 degrees F, fill hot sterilized jars with syrup, seal, and place in boiling water for ten minutes.

Try It ....You'll Like It!

• On pancakes and French toast, of course.
• To sweeten applesauce; unusual, yes, but try it!
• To make a delicious milkshake or eggnog.
• Pour on grapefruit.....a lot easier than shaking sugar.
• Mix with butter and glaze baked squash, sweet potatoes or corn...

..just the right finishing touch!

• Sweeten rhubarb.....while cooking or as a topping.
• Pour on ice cream.......an extra energy treat for the kids!

Did You Know?

• 30-50 gallons of sap are evaporated to make one gallon of syrup.
• A gallon of maple syrup weighs 11 pounds.

More Maple Trivia

• The sugar content of sap averages 2.5%, while the sugar content of syrup is 65.5% or more.
• A maple tree is usually 30 years old or more before it is tapped.
• Maples may be safely tapped when they are 10 or more inches in diameter and may have as many as 4 taps when they reach or exceed 30 inches.
• Each tap will yield an average of 10 gallons of sap per season......about one quart of syrup.
• The 'mapling' season may last for 8 to 10 weeks, but during this period the heavy sap may run only 10 to 20 days.
• The harvest season ends with the coming of spring's warm nights and the first stages of bud development of the trees.