Filtering:
The process of clarifying pure maple syrup. Raw syrup contains various suspended particles (called "sugar sand") brought out in the boiling process. In earlier days, these particles were "settled out" in bulk containers before retail packaging. Today, we filter through cloth and paper membranes, producing crystal clear syrup.

Shelf Life:
Unopened containers of pure maple syrup may be left in a cool, dark place for 6 months without refridgeration. After opening, syrup should be refridgerated. Freezer storage keeps open or unopened containers indefinitely, and the liquid does not solidify. A mold on the surface of opened syrup may be skimmed off, and the product may be reused after heating to 190 degrees Farenheit. Place reheated syrup into a new, airtight container.

Sugaring Time:
(Season) Occurs in early spring when days are 35-45 degrees and nights are below freezing. When several of these days occur in succession, sap begins to flow. When nightime temperatures remain above freezing and days warm into the 50's, the trees begin to bud and the season ends.

Tapping: The first step in sugaring, when 7/16 inch diameter holes are drilled about 3 inches deep into the maple tree trunks. Many old trees have been tapped in this way for 75 or more years.