Filtering and Canning of Syrup
Maple sap contains many dissolved minerals. When the sap is concentrated to make syrup, the solution becomes too thick for some of them, and they precipitate out of the syrup and form what sugarmakers call sugar sand. Sugar sand creates problems by coating the bottom of the evaporator pans and by contaminating the syrup with fine grit.
	We use a filter press to remove the grit from the syrup. The pump forces the syrup through fine paper filters which catch the grit and remove it from the syrup. The syrup is then run through tubing to the canning tank.
We use a water-jacketed canning tank to hold the syrup at 190 degrees F, the pasteurization temperature of syrup. The water jacket prevents any scorching of the syrup. Most of the syrup is canned in 5-gallon containers during the season, and is refiltered and packaged in smaller sizes, as they are needed throughout the year.
We hope you have enjoyed learning about the making of pure maple syrup. We believe that the more you know about how syrup is made, the more you will appreciate it.