Coming soon….
The Art of Maple Syrup Making
In this class you will learn what tools are needed to tap a tree, how to tap a tree and what trees can be tapped, good vs. bad sap, collecting sap, reverse osmosis system, boiling sap and the finishing process.
What you’ll learn
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This is a short intro to maple syrup and what trees produce syrup and the history of sap.
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Here you will be learning the proper way to tap a tree and the different ways of collecting sap.
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You will learn the art of Reverse Osmosis and how to boil down the sap into tasty sugar!
Meet your Instructors
Gary Bjorkman & Maria Bjorkman, Owner, Operator
Meet Gary, He is the one always keeping the fire going. He is the man in charge of making sure the boiling process goes on without a hitch! This means he makes sure we do not burn the sap!
Eric does the majority of the line running and collecting! He stands in to work the evaporator when we are on overstock of sap! This happens from time to time. He is our supplier for our supplies.
Maria, finds locations for our products to be sold, spending times at markets and meeting our lovely new and loyal customers at the booths! Along with this she collects the syrup and runs in person classes.
We all, along with neighbors will collect, bottle and sit to enjoy the spring time and enjoy the smell and taste of fresh syrup out of the evaporator!
Eric Rydeen, Operator
FAQs
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Upon opening, Yes, maple syrup should always be stored in the fridge. This will prevent mold. If it is unopened and the seal is not broken it will be fine in a cabinet.
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As long as it is refrigerated it can last as long as your condiments in the fridge. I would say no expiration date.
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No our maple syrup is not sugar free. It gets all the sugar naturally from the trees where we collect. We do not add any additional sugar to the syrup.
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It all depends on the flavor we are infusing. All our flavors are infused with the actual ingredients no artificial flavors are used.
