Five “Fun Facts” About Maple Syrup

1. It takes 40 gallons of maple sap to make 1 gallon of maple syrup.

If you’re wondering why pure maple syrup is pricey, here’s your answer. You have to boil tons of maple sap to get a small amount of syrup. If a farm produces around 500 gallons of maple syrup a year. That’s 20,000 gallons of maple sap they need to harvest, pump, and boil over the course of a season!

2. A tree takes approximately 40 years to be big enough to tap for maple syrup. 

In order to get those massive quantities of maple sap, you have to start with a mature sugar maple tree, and that takes about 40 years. Anything younger than that just won’t work very well.

3. If you put a glass of water and a glass of maple sap side by side, you wouldn’t be able to tell the difference.

When maple sap comes out of the tree, it looks exactly like water. It’s only when you boil it down that it starts to thicken and take on its signature golden or amber hue. 

4. If you ever get mold on your maple syrup, you only have to heat it.

If a jar of maple syrup has been properly sealed, it’ll keep forever on your shelf. Open bottles should be kept in the refrigerator where they’ll last for months. If you ever find a little mold on your maple syrup, don’t throw it away. Just remove the mold, pour the syrup into a pot on the stove, and heat it up to 180 degrees Fahrenheit. This is the temperature the syrup is heated to prior to bottling, so it’s hot enough to kill any bacteria. Pour it back in your bottle, stick it in the fridge, and you’re fine!

5. Grade A is not better than Grade B. It’s not worse either.

One of the biggest misconceptions around maple syrup grades is that Grade A maple syrup is somehow better (or worse) than Grade B, or that Grade B is better (or worse) than Grade A. Confused?

For more information: 

Visit the NH Maple Producers Association, Inc web site to find a sugarhouse near you!  The site also has some great resources for kids and adults!


“Fun fact” information from: