Use Pure Maple Syrup instead of sugar...

Pure Maple Syrup is a natural sweetener with great versatility. It can substitute for granulated sugar in your everyday recipes. For each cup of granulated sugar, substitute

• 1-1/2 cups of maple syrup,
• decrease the amount of liquid in the recipe by 2 to 4 T,
• add 1/4 to 1/2 tsp. of baking soda
• Decrease the oven temperature by 25°F.
  

Adding the baking soda helps neutralize the slight acidity of the syrup and allows the batter to rise properly. No need to add baking soda if the recipe calls for buttermilk, sour milk or sour cream, they also act as neutralizers.

NUTRITION INFORMATION
Maple Syrup has approximately the same calories as refined cane sugar, 50 calories per tablespoon. BUT, pure maple syrup also contains significant amounts of potassium (35 mg. per T.), calcium (21 mg. per T.), small amounts of iron and phosphorus, and trace amounts of B-vitamins. Its sodium content is a low 2 mg. per tablespoon.

STORING MAPLE SYRUP
Unopened containers of maple syrup should be stored in a cool, dry place. Once opened, maple syrup should be refrigerated.
If, after extended storage, mold should form on the surface of the syrup, the original quality can be restored. Remove the mold, heat the syrup to boiling, skim the surface, rinse the container and refill it with the hot syrup.

WHAT IS ORGANIC?
Many of our customers ask whether our maple syrup is organic. We produce syrup that we feel is organic. However, our industry has no set standards because they feel all their production falls into that category. To us "organic" means that our maple syrup is, as nearly as possible, only the boiled Maple sap as it comes from the tree and that's all!

MAPLE FACTS. . .

• Maple Syrup is produced no where else on Earth, except northeastern North America.
• Most species of Maples can be tapped, but the Sugar Maple yields the most syrup per gallon of sap.
• Trees may be tapped as early as the end of January, but the main sap flow occurs in March.
• A maple tree is at least 30 years old and 12 inches in diameter before it is tapped.
• A tree is usually not mature enough for permanent tapping until it is 45 years old.
• A Sugar Maple may yield sap for 100 years or more
  o As a tree increases in diameter, more taps can be added: up to a maximum of four.
• Tapping does no permanent damage to the tree and only about 10% of the tree’s sap is collected each year.
• Each tap yields an average of 10 gallons of sap per season: that yields about one quart of syrup.
• Warm sunny days (above 40 degrees F) and frosty nights are ideal for sap flow.
• The Maple season may last 4 to 6 weeks, but sap flow is heaviest for only 10 to 20 days.
• Sap flowing in high volumes is called a "run."
• The harvest season ends with the arrival of warm spring nights.
• As soon as the buds begin to swell in April, the sap becomes off-flavored or "buddy" and collecting is discontinued.
• 30-50 gallons of sap are evaporated to make one gallon of syrup.
• Maple syrup is boiled even further to produce Maple cream, sugar and candy.
• It takes one gallon of syrup to produce eight pounds of candy or sugar.
• A gallon of Pure Maple Syrup weighs 11 pounds.
• The sugar content of sap averages 2.5%
• The sugar content of syrup averages 66.5%.
• Even though the different colors of syrup vary in taste, by Vermont law they all have the same sugar content and density.