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Maple Sugaring

Environmental Education Center, 190 Lord Stirling Rd, Basking Ridge, NJ • 908 722-1200 Option 2-1

Maple Sugaring
Maple Sugaring
MaSampling the Maple Syrup
Boiling Down – Evaporating

The evaporator is an open pan for boiling water from the sap. The longer the evaporator and the more deeply channeled the pan, the more efficient the utilization of heat and the faster the evaporation process. The faster the sap is changed to syrup or the faster the speed the sap travels through the evaporator, the better the quality of syrup.
The boiling point of syrup is approximately 7 degrees Fahrenheit above that of water. The boiling point of water varies with the barometric pressure of the day and the altitude. Hundreds of gallons of water in the form of steam are released from the vents of the sugar shack roof each hour. This steam produces low visibility in the sugar shack but does help to keep it warm.

Please click on the following links for more information on maple sugaring:

Maple Sugaring Home
Boiling Down
Gathering The Sap
History of Maple Sugaring
Is It Syrup Yet?
Maple Activities
Maple Recipes
Sugar Bush
Word Search (pdf file)
Word Search Answer Key (pdf file)
Multiple Choice Questions

E-mail the EEC any questions or comments.