11 Things You Should Know About Organic maple syrup

This golden, silky liquid that covers pancakes and waffles every Saturday morning is more than just a topping. It is a useful natural sweetener for nutrition. It is a crop that is grown year-round in Vermont.
It comes from trees that are much older than we are and is a pure ingredient. Pure maple syrup has some facts that might make you appreciate the bottle on your tabletop a little more this weekend.
Maple has an extensive history. From the Native Americans who were the first to harvest Sugar Maple trees to the current forestry crew, which wades through snow up to their hips to harvest every viable tree.
Organic maple syrup is adored all over the world for its robust flavor. Although it is adored for adding flavor to flapjack stacks, it is more than just a pancake topping. It gives baked goods more depth.
It can be incorporated into marinades and salad dressings to make a mouthwatering sweet and salty dessert. Organic maple syrup is extremely versatile. Whether directly from the jug as an accessory or used in a recipe, being taught what unadulterated maple syrup really makes it taste that much better.
1. Grades For Organic Maple Syrup
There is a gold spectrum for maple syrup. They are referred to as grades, and their use can be influenced by their differences. Grade A Golden Delicate is great with vanilla ice cream because it has a light amber color and a subtle maple flavor.
The majority of people reach for Grade A Amber Rich, which has a robust maple flavor and is served at the breakfast table. Grade A Dull Vigorous is a luxurious’ dearest companion. Recipes can benefit from its caramel and brown sugar notes.
In most cases, the darker the syrup, the warmer the weather. The flavor is stronger when the color of the syrup is darker.
2. There’s A Season For Organic Maple Syrup
In Vermont, where 34F can feel warm during a long winter, the gathering season is considered summer and fall. Maple, however, follows a different schedule. Depending on the weather, tapping usually begins in late January or early February.
The wood may crack if the temperature falls below 15 degrees Fahrenheit. Sap begins to flow in March as the weather warms up. From that point, the sap goes down the sap lines and into the sugarhouse where the water is reduced until we’re left with regular maple syrup.
3. A Single Gallon Of Organic Maple Syrup Requires A Lot Of Sap.
That gallon of maple syrup was not produced by a single tree. To produce one gallon of maple syrup, 40 gallons of sap are required.
4. Pure Organic Maple Syrup Comes From Healthy Trees
Maples are the predominant tree species that are tapped for maple syrup, and they can be tapped annually for centuries. Real syrup comes from real trees. It takes around 40 to 50 years for a sugarbush to arrive at a useful size of which they can be reasonably tapped, as per Butternut Mountain Homestead organizer and forester, David Marvin.
But you can tap on more than just the Sugar Maple. The Red Maple, on the other hand, produces sap that is less sweet. Oregon and British Columbia are home to the Silver Maple, Florida Maple, Box Elder, and Western Maple.
Did you know that walnut and birch trees can also be tapped? You might get a syrup that tastes more like “burnt caramel,” but these syrups can be used to make seltzers.
5. A Lot Of Pounds Are Made Each Year
On average, 180 million pounds of maple syrup are made each year around the world. That is a significant number of tapped trees.
6. Organic Maple Syrup Has Healthy Benefits
Not at all like table syrups, unadulterated maple syrup has dietary benefits. Maple syrup, as reported by the International Maple Syrup Institute, contains significant amounts of riboflavin, manganese, zinc, magnesium, calcium, and potassium, all of which contribute to the recommended daily value, according to the USDA Nutrient Database and the Canadian Nutrient File. Additionally, maple syrup contains more antioxidants than tomatoes and cantaloupe.
7. Guaranteed Purity
The only things that stand between the tree and your table are an evaporator and effort. It is a pure product. Our forestry team ventures into the sugarbush each year to harvest thousands of trees. The sugar house is where the sap is filtered once it begins to flow.
The sap is concentrated using reverse osmosis, and it is then boiled until all of the water has evaporated, leaving us with pure organic maple syrup. On the bottle’s back, you won’t find a lengthy list of ingredients.
8. Sap Can Be Bubbled Into Maple Sugar
If you somehow happened to keep reducing sap down, you’d wind up with maple sugar! In baking recipes, granulated maple sugar can be substituted in a 1:1 ratio. Sprinkle on top of oats, mix into tea, use in speedy bread, or any place you’d like a dash of pleasantness.
9. How Long Can A Maple Tree Be Tapped? It’s Life Itself!
According to David Marvin, “a well-cared-for sugar maple can live from 200 to 300 years.” It frequently taps the same trees throughout its life. Where you tap year after year is one thing to think about. You can tap right over that scar as long as you give the tapping hole time to heal, about 10 to 15 years. It’s as if sugar maple trees are nature’s perpetual present.
10. No Expiration Date
The trees can live to be 300 years old, so there is no expiration date. But the syrup can? Emma Marvin asserts, Organic maple syrup does have a best-before date, but there is no expiration.” The design of the package determines the best-before date. We need two years for plastic and three for glass.
11. Can Be Stored In The Fridge
If you want your organic maple syrup to taste its best, store it in the fridge. There is a good way to store it. To prevent spoilage, it should be refrigerated once opened. Additionally, freezing is a great option: “Keep a container that meets your weekly requirements in the refrigerator and refill from a larger container in the freezer,” Emma suggests. A reward for the fun reality of maple syrup? It never freezes!