Each tree produces around 10 gallons of sap per season. That means one tree produces only about one quart of pure maple syrup in a year. The sap has the consistency of water and only a slight taste of maple. The boiling is done in shallow pans, often over a wood fire. The steam that comes up from the pans is full of the rich aroma of maple and wood and creates an unforgettable atmosphere.
Water boils away for many hours so that the content of sugar increases.
In the end it takes 40 gallons of sap to boil down to one gallon of syrup. As the sap thickens, the farmer tests the density of the syrup to determine the sugar content. That balance of sugar and water allows the syrup to remain stable for many months following the boiling. When the syrup is ready filter it, grade it according to strict standards , and hot pack it in drums for storage. The sugaring season usually lasts for about a month.