Making Real Maple Syrup

Take a short journey down the road of a New York sugarmaker. Watch the making of the real thing, pure maple syrup.

Walling’s Maple Syrup is officially certified organic!

Making maple syrup is a production rich in heritage and steeped in Native American tradition. We have gathered sap from maple trees and turned it into pure maple syrup for over 25 years, increasing our knowledge with every passing year. Acknowledging that this product is a special gift from the earth.  It is humbling to be a maple producer, in which nature is your boss.

At Walling’s Maple Syrup we believe in having the best quality product for your health and have been pleased to maintain organic practices for many, many years without any certification.  But, for JUST US to know that we have quality products, free of pesticides and anything synthetic, is not good enough.  Unless you are a local who is directly involved with us, you may not know important information about our manufacturing process.  Because of this, we have decided to become certified organic, to let EVERYONE know the standards we are upholding.

Some may wonder – isn’t all pure maple syrup organic?  The fact is, that while we support all pure maple syrup and it is ALL better than the “fake stuff,” not all syrup is created equal.  Several things differentiate organic from non-organic maple syrup.  One such example is:  There is a step in the sap boiling process that requires a defoaming agent (every syrup producer must use a defoamer or else the syrup & pans will burn).  We use and will continue to use organic, plant-based oil, because we believe it is healthier than alternatives sold by maple equipment dealers, that have synthetic ingredients.  When you have perfectly, sweet, maple water flowing straight from the tree, only to add a synthetic, man-made ingredient is – to us – doing an injustice to what nature is providing.  We want you to know exactly what our syrup entails, and that it is produced with everyone’s health in mind – including our own!  Our retail prices will also remain at their regular rates, and will NOTchange in accordance to the organic certification.

This is exciting news for us, and we hope you are excited about it too!  As always, our syrup operation is a family venture and becoming certified organic was no different.

The sugar in maple sap

Sugaring is a year-round process for us, but the actual season for making maple syrup is in the winter-spring.  We usually start tapping the trees in early January, but this year we started on January 11 and several weeks later we finally finished.  Even though our "holes were drilled," the harsh, frigid weather continued with biting wind.  With no significant warm up in sight, the trees remained frozen for over a month after tapping ended.  This season, the sap didn't start to run until later than most years.  It wasn't until March 9 that we started getting sap from our sugarbushes.  To give some perspective, last year we had a sap run on January 11 through 15!

Kern measuring the sugar of the sap with a hydrometer

Sap is comprised of sugar and water, but mostly water. Now that the sap has finally started to run, we need to check the sugar density of the sap.  We check how much sugar is in the sap multiple times a day using a hydrometer.  The amount of sugar in the sap indicates how much sap we need to make a gallon of syrup.  The lower the sap sugar, the more sap it will take to make syrup.  The sugar in the sap varies with each day and place, with it usually being the lowest in the beginning and end of the season.  The sap sugars usually start out at around 1.2% in the beginning of the season, however this year it was 0.6%!  This means that it takes 143 gallons of sap to make 1 gallon of syrup!

Since this winter has been so cold and icy, the trees were very frozen, and are just starting to loosen up.  While the arctic weather solidly froze the trees, the large amounts of snow on the ground insulated the tree roots.  Because the roots were not as frozen, our first runs yielded more sap than usual.  At the same time however, since the trees themselves were still so frozen, most of the sugar in the tree was withheld....leaving the lowest sugar density we have ever seen!

For those of you who asked about the recipe for blueberry jam (and everyone else who may be interested), here it is!

Blueberry Jam with Maple Sugar

10 cups blueberries
4 cups pure maple sugar
3 tbsp. lemon juice

Put blueberries in a large pot and mash them with a potato masher.  Add sugar and lemon juice, mix together. 

Cook on medium heat, stirring frequently, until thickened.  Takes about 50-60 minutes.  Pour into sterilized jars, capping them immediately after pouring.  Lay the jar on its side. 

NOTES:
* I did not need to use any canning equipment.  If the jam is hot enough and the jar is laid on its side, it should seal.  If jar does not seal, just store in the refrigerator.
* Use as much or as little lemon juice as you want- it's your preference.
* The same goes for the maple sugar...if you want your jam sweeter, use more.
* I used fresh, local blueberries, but you can use frozen.

Blueberry Jam with Maple Sugar

 

 

We took advantage of blueberry season this year, canning several jars of blueberry jam.  Instead of making it with white sugar, we used our own pure maple sugar.  The jam turned out to be quite delicious!

Derek decided to put up some buckets this year, and Lady accompanied me out to check them one warm, sunny day later in the season.

New Growth

Every sugaring season consists of tapping the trees and after the season is done, pulling those taps. While out pulling taps this year, I gathered some photos of young maple seedlings covering the forest floor.

I was also able to snatch a few photos of a yellow Trout Lily sprouted amongst a sea of wild leeks.

Working in the woods



Working in the woods is an important part of our job.  Lately, we have been spending a lot of time checking our tubing for damage, like animal bites & chews and downed trees on lines.  We examine every inch of tubing, every dropline, and the entire length of every mainline.  We make sure everything in each sugarbush is tip-top so it will be ready for sugaring season.  This way there will be optimal sap flow in the spring.

 

A section of a sugarbush

Many animals, like squirrels, chipmunks & deer, chew on the tubing.  Along with the obvious lines chewed in half, there are also many smaller chews and punctures that need replacement in droplines and the actual line itself.  It is crucial that we inspect all of our tubing and fix any damage, from animals or just what incurs through time & weather.  We have also found many trees, both big and small, that have fallen on our tubing lines. 



Kern cutting up a fallen tree on the tubing

 Some excitement that always abounds when working in one particular sugarbush comes from the "dog-next-door," Izzy!  Izzy, a hound/lab mix, always runs over, her ears flapping in the breeze, and greets us.  We can't leave the vehicle door open too long, unless we want big, muddy dog prints all over the seat!  She is always bursting with energy, chomping at the bit to go on an excursion in the forest.

Izzy, Kern, & Sue

Romping in the sugarbush



Izzy

Sue


 

Derek - after a days work

 

 

 

 

 

 



Market Switch

Kern at the Tribeca market

To all our Tribeca friends, after this weekend we will be moving to the Greenpoint / McCarren Park Greenmarket.  Starting Sat. November 3 we will be at this new market, which runs from 8am to 3pm, located at Union Ave. between Driggs & N 12th Street, Brooklyn.  It was a pleasure to bring you our pure maple products and get to know some of you.  Hopefully you can still come to see us at the Columbia Greenmarket on Sundays or the Greenpoint / McCarren Park Greenmarket on Saturdays!

Tribeca

Tribeca

A new market - Columbia Greenmarket

In addition to Tribeca, you can now find all our products at another Greenmarket. Starting this Sunday, 10/7, we will be at the Columbia Greenmarket, located near Columbia University on Broadway at 115th St.  If you're in the area, come see us!

A Walling Wedding

Drew and Reebe said their "I do's" this past Saturday at the Barn at Hogs Hollow, in Burlington Flats, NY.  After the outside ceremony, the reception was held in a former pig barn converted to a beautifully-decorated, airy space.  Each guest sat down to a wedding favor of molded maple sugar.  We also scattered some bags in the middle of every table.  The extra pieces went into a basket, free for the taking!  Each bag had 3 small, fancy pieces (including wedding bells and hearts), or 1 large maple leaf.

Molded maple sugar wedding favors... mmm

The wedding favors before being bagged

As part of the ceremony, the bride and groom chose to show their unity by blending our light and dark maple syrups together.





Drew & Reebe pouring syrups

A fitting addition to the place settings

The finished product

New York Maple At The State Fair!

Did anyone get to the New York State Fair this year? If so, I hope you came and checked out the NYS Maple Producers Association booth, home to practically everything maple! Maple ice cream, maple nuts, maple barbeque sauce, maple popcorn, maple soda, maple cream, molded maple sugar, maple dog biscuits...and the list continues! Of course one cannot forget the jug upon jug of pure sweetness itself- the syrup!



The Maple Center inside the Horticulture Building

Four of us from Walling's Maple Syrup, along with other maple producers, worked in the booth on August 29th.  The four of us helped customers, gave cream samples, and worked with the ice cream, slushie, and snow cone machines.  It was a pretty busy day, with lots of people coming to get their maple fix...some for the whole year.

 

Kern with another maple producer

In the back, molded maple sugar is made fresh daily for you to purchase, and up front, several different maple products are available for sample. Let that cotton candy melt in your mouth or feel how smooth the maple cream is on your tongue.  So, if you didn't get a chance this year, put it on your list for next year and introduce yourself to NYS maple!

"Can I Have Some, Please?"

This photo was taken back in the middle of May, during Southwind Farms monthly market.  Thought it was too cute not to share!

SkinnyOffice Features Us on Blog!

Check it out: Off to Market: Walling's Maple Syrup!  SkinnyOffice, a New York City based blog, has showcased us in their new weekly feature, in which they present to you a vendor from a farmer's market. 


Also featured is our favorite maple blueberry muffin recipe.  Delicious and easy to make, these muffins are sure to satisfy.

Start Your Day Off Right - Maple Granola Coming Soon!

Whole Grains, Protein, Fruit, Healthy Fats & Sweetener!

Get ready, because soon we will be offering scrumptious & healthy Maple Granola.  The granola is made out of organic oats, and lightly sweetened with our pure maple syrup.  Also included is healthful organic coconut oil and organic unsweetened coconut. With a splash of organic vanilla, some chopped walnuts and almonds, and complemented with freeze-dried fruit, you can't get any better than this!

Have it with milk, sprinkle some in yogurt & on ice cream, or eat it plain....even if you don't like coconut, you are sure to enjoy this maple granola.  So go ahead, delight your senses and feel good about it!


ALLERGY CAUTION:  Contains tree nuts.

NYC Greenmarket!

Yesterday was our first day as a vendor at the New York City Greenmarket.  Susan and Meg were busy all week in the sugarhouse preparing for the weekend, bottling up our golden syrup and crafting that syrup into delicious additional products.  On Friday we spent the day getting last-minute items together, and then Kern meticulously packed everything in the vehicle.  Drew and Diana awoke early and left around 2:30 AM, so they could make it to lower Manhattan and have time to set up by 8:00 AM.  Rainy drizzle greeted the morning, but soon the clouds cleared and blue sky prevailed.

There are many Greenmarkets in NYC, but we are located at the one in Tribeca, in the shadows of the World Trade Centers.  It is a medium-sized market, where we are fortunate enough to be able to share our all-natural products with more people and have the opportunity to educate people about real maple syrup.  We will be there every Saturday this  season - Come check us out and sample something pure maple!

The World Trade Centers shrouded in fog

The World Trade Centers welcome the sun 

 

Vermont Maple Festival

This past weekend a portion of our crew once again spent the weekend in New York's neighboring state, Vermont, for their annual maple festival and open houses.  As well as selling some of our syrup to a large buyer and distributer, we attended several different seminars, visited the maple manufacturers, and learned more about the new equipment and technology that is being produced.  We also met up with some other NYS maple syrup producers, along with sales representatives from the various maple companies in northern Vermont.  As always, the festival was informational and entertaining!

Feathered Frenzy Grand Opening & Open House

This past weekend was the grand opening and open house at Southwind Farms in Otego, NY.  We were one of the vendors in their newly renovated shop.  Many families visited the farm, which has many animals and birds to enjoy.  They also have a very interesting greenhouse, in which hyrdoponic and aquaculture systems are utilized.  They have a variety of fresh locally grown vegetables and meats for sale.  We will be one of the many vendors here on the 2nd Saturday of every month.  Join us for a taste of maple!

Locally produced items in the shop

A few of the many visitors

Sugaring Season Comes to a Close

Tapped Maple Tree

Sugaring season has officially ended, and we are now in the cleaning process.  After maple season, cleanup is always a tedious, time consuming task in which everything is sterilized, from the tiniest tool or piece of equipment to floors and walls.

This season was not as productive as we had hoped.  The unseasonably warm weather and the number of consecutive nights it didn't freeze made it hard for the sap to continue to run.  However, we decided to stick it out and continued to draw sap as long as possible, collecting a total of 146,210 gallons of sap. This year's yield of approximately 2,200 gallons of syrup did not come close to last year's 3,000+.  Even so, we look forward to next year!

A Tap