SPRING VALLEY MAPLE

Learn More About SPRING VALLEY MAPLE

Scott Kolesar of Spring Valley Maple produces his own syrup from a grove of sugar maples on his property in his “sugar shack.” Scott took 1st place in the Grade A - Amber Syrup in glass, 2nd place in Grade A - Dark Syrup in glass and 2nd place Grade A - Very Dark Syrup in glass at the 2023 Pennsylvania Farm Show with his maple syrup.

The process starts with drilling a tap hole into a maple tree. A spout is inserted to direct the sap to either a bucket or into tubing that sends the sap to a large collection tank at the sugar house or a central collection area using a vacuum pump. From the storage tanks, the sap is often put through a reverse osmosis machine, which takes a percentage of the water from the sap before boiling. The evaporation process sends clouds of sweet maple scented steam billowing from the sugarhouse cupolas and steam stacks. An evaporator is where the boiling takes place. Stainless steel pans sit atop an arch, or firebox, where either oil or wood creates an intense fire. As the water in the sap evaporates, the sap thickens. When the thermometer in the pan reaches 219 degrees the syrup is ready to draw off. Even though it looks like the finished product it will still need to be filtered, adjusted for density and graded for flavor and color. Choose PURE MAPLE SYRUP, a natural sweetener and a smart food choice!