The process of producing maple syrup has gone through many changes since Native American Indians first discovered the sweet, clear liquid. Today there are over 100 sugarhouses open to the public in Massachusetts. The process is still labor intensive and time consuming, but the results are well worth the efforts. Maple syrup production usually begins in the spring, in late February and early March. This is the time of year when nights are in the low 20s and days are in the 40s.
Temperatures alternating back and forth past the freezing point cause the sap to run.
Sap is collected by tapping healthy maple trees at least 10 inches in diameter. As the water is boiled off, the liquid becomes sweeter. When the temperature reaches seven and a half degrees above the boiling point of water, it becomes maple syrup, a completely natural sweetener. Most sugarhouses are open to the public, and many even have restaurants where you can sample the freshly made syrup poured over a stack of steaming hot pancakes. Sugarhouse photo courtesy of Three Bears Sugar Shack.