Maple Syrup Tin Can
notes: label: Description
content: Tin cans were used to store a variety of different foods, and in this case, it was used to package maple syrup for either personal use or to sell commercially. If the syrup was stored too long in the tin can, it would take on a slightly metallic flavor and therefore was not the best material to use for this purpose.
label: Description
content: Maple syrup production is one of the few agricultural processes in North America that was not a European import but learned from the Native Americans in New England. Sap is typically collected from the Sugar, Red or Black maple, though it can be collected from other tree types. Northeastern North America is the most common area for maple syrup production, with Vermont, New York and Maine leading production in the U.S. Once the sap is collected, it must be boiled down to reduce the water content. It can require anywhere from 20-50 liters of sap to make one liter of syrup, depending on the sugar content of the sap. Each tree is capable of producing 35-50 liters of sap.
label: Location
content: Currently not on view
setName: label: See more items in
content: Work and Industry: Food Technology
label: See more items in
content: Food
creditLine: label: Credit Line
content: Dr. Mary E. Green
dataSource: label: Data Source
content: National Museum of American History
identifier: label: ID Number
content: AG.76-FT-01.0947
label: accession number
content: 322793
label: catalog number
content: 76-FT-01.0947
label: collector/donor number
content: 806
objectType: label: Object Name
content: Can, Maple Syrup
physicalDescription: label: Physical Description
content: metal (overall material)
label: Measurements
content: overall: 10 in x 6 1/2 in x 4 1/8 in; 25.4 cm x 16.51 cm x 10.4775 cm