Where To Buy Local Maple Syrup Near Me?

Looking for nearby sugarhouses and orchards that produce maple syrup in New York? Moreover, the webpage

Is maple syrup available in North Carolina?

On their 106-acre Maple Creek Farm in the highlands of Yancey County, not far from Mount Mitchell, the highest point east of the Mississippi River, John Swann and his family have been making maple syrup for the past five years.

In this southern region, making maple syrup is a risky enterprise. There is no assurance of a yearly harvest. According to Swann, Maple Creek Farm is the sole industrial farm in North Carolina and the southernmost farm in the nation.

The process of making maple syrup involves drilling holes, or tapping, into maple trees and affixing tubes that draw sap from the trunks. The sap is then gradually cooked down to create one gallon of concentrated syrup, which takes about 40 to 50 gallons of sap.

How much does a gallon of maple syrup cost at retail?

Nearly 4.24 million gallons of maple syrup were produced in the United States in 2019, an increase of 1% over the previous year. 13.3 million taps were installed on average across the country. The yield per tap increased by.015 gallon from the previous season to an average of.318 gallons (NASS).

In 2019, Vermont produced 2.07 million gallons, once again leading the country. Vermont was followed by New York and Maine. Additionally, maple syrup was made in Ohio, Pennsylvania, New Hampshire, Michigan, Wisconsin, Massachusetts, and Connecticut. (NASS)

In 2019, a gallon of maple syrup cost $31 on average. From the average given by the NASS for 2018, this is down $2.80. At $129 million, the overall value of maple syrup produced in the United States in 2019 decreased by $12.3 million from the previous season. (NASS)


The sugar maple, red maple, and silver maple are the three main species of maples. The main species used to produce sugar is the sugar maple (Acer saccharum).

In the ideal circumstances, sugar maple trees take between 30 and 40 years to reach a size suitable for tapping. On a warm spring day, a skillfully tapped tree will yield 5.8 to 14.6 pounds of fruit.

Clear and a little bit sweet, maple sap has the consistency of spring water. Careful boiling results in the development of the characteristic maple flavor. The starch that is produced from May through August and kept in the tree roots is what turns into sugar in the sap. Starch transforms into sugar (sucrose) when the snow melts, and this sugar is then disseminated throughout the tree to get it ready for the growing season. As a result, the sap only occasionally flows from early March to mid-April, just as the earth begins to thaw and before the maple trees’ buds emerge. Warm days and nights below freezing are necessary for good maple sap production.

A 5/16-inch hole is drilled into each tree as it is tapped, reaching a depth of approximately 11/2 to 21/2 inches. A “Spout is inserted into this opening. These spouts resemble modified pipes from which a bucket or pipeline can be hanged. The sap is sent directly from the tree to the storage tank via a pipeline, keeping dirt and rainwater out of the buckets until they are collected.

The sap must be cool and fresh to produce maple products of the highest caliber, necessitating frequent collection and boiling. Small plastic tubing is sometimes linked directly to the spouts in sugar orchards. The sap is then transported more efficiently from the smaller plastic tubes to the larger pipes and finally directly to the storage tanks. Other sugar producers employ sizable gathering tanks that are hauled through the forest by tractors or horses. The sap is transferred from the sap bucket into the collection pail and then taken to the sled once it has trickled from the spouts. Next, strainers are used to pour the sap into the “collecting tank. The tank is dragged to the sugar house when it is full, where it is emptied into an elevated storage tank and left there till boiling.

The sap goes to the evaporator from the storage tank. The size of evaporators varies depending on the extent of the activity. Five feet broad by 16 feet long is a common size. The flue pan and the syrup pan are the two pans found in most evaporators. The flat-bottomed syrup pan receives the sap after the flue pan, which has a bottom composed of flues to give a larger heating area. Partitions separate the pans, which causes sap to travel continuously but slowly from the point where it enters the evaporator around the numerous partitions until it ultimately exits the evaporator as syrup.

It takes a lot of fuel to burn in order to evaporate the sap’s enormous volume of water. While some producers utilize oil, the majority of sugarmakers burn wood that they have harvested from their own woodlots. Today, some maple farms feature machinery that concentrates the sap’s sugar content in order to save heating expenses and create syrup with a lighter hue. Reverse osmosis is the name of this method.

The evaporation process takes a long time to condense 2 percent sap to the precise viscosity of maple syrup. The syrup that results from overcooking will crystallize. If the syrup is boiled too thinly, it probably will ferment. A hydrometer is used by sugar producers to measure density. The syrup is taken from the pan when the hydrometer has settled in the liquid syrup to a mark indicating the proper density. The nitre (or sugar sand) that has formed during the boiling process is subsequently removed by filtering it once again.

The maple syrup flows into small retail containers or into 35- and 50-gallon drums to be packed later from the filtration tank. Each can must be sealed in accordance with state legislation, and the syrup is packed hot. The grade of the syrup and the packer’s name and address are printed on the can in Vermont.

Grades and Their Characteristics

According to USDA guidelines, pure maple syrup is rated based on both color and flavor. These are the USDA ratings: U.S. Grade A Light, U.S. Grade A Medium, U.S. Grade A Dark, and U.S. Grade B ambers are available. Although certain states and Canada use slightly different language, the legal requirements for each grade are the same no matter what it is called. For instance, Grade A Light Amber Syrup is also known as Fancy Grade and No. 1 Extra Light in Canada.

Level A Light The flavor of maple in amber is milder and more delicate. When the weather is cooler and early in the season, it is typically manufactured. For manufacturing maple cream and confectionery, this grade is ideal.

Level A Medium Amber is slightly darker and tastes more like maple. It is the most widely used grade of table syrup and is often produced around the middle of the sugaring season, when the weather starts to warm up.

Grade A Dark Amber is even deeper and more strongly flavored with maple. As the days grow longer and warmer, it is typically prepared later in the season.

Late in the year, cooking syrup, also known as Grade B, is produced. It has a strong maple flavor and a hint of caramel flavor, and it is very dark. This is frequently used as table syrup, but due to its potent flavor, it is also frequently used for baking, cooking, and flavoring specialty meals.

Although the USDA has established legal grades for maple syrup, each state is free to modify its laws within specific constraints to meet its own objectives.


2019 saw a $2.80 decrease in the average U.S. price per gallon of maple syrup to $31. In Vermont, a gallon of gas cost, on average, $28. In contrast, Connecticut had an average gallon price of $76.00 in 2018, and retail sales accounted for 49% of all sales. (NASS 2012) The typical retail cost of American maple syrup stayed about $28.97 for a gallon (ERS).


Although maple products belong to a distinct category, they must compete with less expensive sugar alternatives like sugar cane, honey, and other sweeteners. In the past, buyers would frequently purchase maple products to use as is, without any modification, other forms of utilization, or a more elegant presentation. The sector has recently started to focus on growing its product line in the gift and ingredient markets. Enhanced packaging, goods with infused maple syrup, increased use as a topping on other foods like popcorn, peanuts, and so forth, or blending with other foods like cereals and yogurts are a few examples of this.

Opportunities and Challenges

In order to preserve and guarantee the uniformity and quality of maple products, increased quality control at the producer level will be required. The standard of identity for maple syrup was modified by the Food and Drug Administration in 1993 to “require the mention of the common or usual names of all constituents.” As a result, “Vermont maple syrup” may be listed among the ingredients on a variety of maple products, including those made in other states. In 1994, Congress changed the Food, Drug, and Cosmetic Act to make it clear that states could set their own requirements for maple syrup in place of the federal ones. In contrast to the federal regulation, states may prohibit the addition of salt and chemical preservatives to maple syrup.

The International Maple Syrup Institute (IMSI), a private nonprofit association of Canadian and American producers and processors, created a certification procedure to enforce quality requirements on maple products. Products made from maple syrup must first satisfy certain criteria, including being made entirely of maple syrup and not include any sugar, syrup, coloring, or flavoring. Processors can put the seal of approval on their product labels if they meet certain requirements. The majority of businesses that have their maple syrup approved are producing, buying, and processing organizations.

The quality stamp of approval is already present in more than 50% of the global market for maple products. High-quality maple products are produced by many producers who adhere to standards like Hazard Analysis and Critical Control Point (HACCP) or other self-imposed criteria. Promotional efforts, together with these higher quality standards, are assisting in the global upkeep and creation of new items.

Because they are high-value goods, other sweeteners compete fiercely with maple products. The sector is highlighting the dietary benefits and “clean and natural characteristics of maple products.

Maple sugar, maple taffy, and molded maple sugar, one of the most popular candies, are just a few examples of the many companies that have created substantial markets for these products and offer a range of packaging. Corporate and gift boxes are growing more and more well-liked.

Do they make maple syrup in Tennessee?

A living historian who takes part in the North Carolina militia’s Washington County Regiment living history organization

Think again if you believed that maple syrup could only be harvested from trees located north of the Mason-Dixon Line. Even though maple trees are found all over the world, including in East Tennessee, maple syrup can be harvested there under the correct meteorological conditions.

Living historian David Simerly of Elizabethton, Tennessee, has been tapping trees for sap for the past two years as a hobby. In 2012, when making apple butter with their brothers, they thought they’d try collecting sap to produce maple syrup. Simerly tapped two red maple trees and one silver maple tree on his property this year, and he is currently collecting five gallons of sap per tree each day on average.

“I mistakenly believed that making maple syrup required sugar maple trees, but Simerly clarified that this is not the case. ” Red and silver maples, birch and walnut trees, as well as other types of trees that grow in this region, can all be used.

The early spring to late winter period is known as the maple syrup season. The key is erratic winter weather: The optimum days to tap trees for sap are those when the nighttime low is below zero and the daytime high is over 40 degrees.

“Since it needs to be below freezing at night, I’m not sure how far south you can do this, Simerly added. ” The only other person I observed doing it in our neighborhood had a bucket on a tree, and my brother and I are the only ones that do it in this region. I’ve spoken to some staff members at a neighborhood hardware store, and they say occasionally someone calls to ask if they can get a tap.

over time, tapping The first people to produce maple syrup and maple sugar were American Indians who lived in the northeastern region of North America. Early on during European colonization, American Indians traded a sweetener called “sweet water, with the colonists and demonstrated to them how to obtain maple sap by tapping the tree trunks during the spring thaw.

By the 17th and 18th centuries, sugar was produced from processed maple sap. Maple sweeteners grew in popularity when the 1764 Sugar Act was passed, which imposed heavy duties on imported sugar.

Aside from a few other agricultural practices, making maple syrup is now a uniquely North American activity because Europe lacks the right climate for meaningful sap production.

Although it may seem simple, making maple syrup requires a lot of time and forethought. One gallon of maple syrup requires roughly 40 gallons of sap from sugar maples and 50 gallons from silver and red maples, which contain less sugar. Sap is about 98 percent water.

Simerly installs taps into mature trees to start the sap season. To do this, he first drills a hole that is about 3 inches deep, and then he inserts a 3/8-inch stainless steel tube into the hole. For trees with a diameter of 12 to 20 inches, one tap is used; for trees with a diameter of 21 to 27 inches, two taps are used; and for trees with a diameter of more than 27 inches, three taps are used.

The flow of maple sap, a clear, flavorless liquid that resembles water, starts as soon as the tree is tapped, however the amount collected varies from day to day. Sap typically continues to flow for four to six weeks.

Since then, clear tubing that runs from the taps to a bucket on the ground has become commonplace, replacing the traditional practice of sugar manufacturers hanging galvanized buckets under taps to collect sap. This is how Simerly gathers his sap.

“I have a lid on my bucket, and the tubing enters the bucket through little openings that keep out the weather and insects, he said.

He doesn’t remove the taps from his trees until the spring, when the sap’s sugar content begins to decline as the trees begin to bud out.

making syrup from sap Simerly frequently portrays the historic practice of boiling down sap over a campfire to generate maple syrup and maple sugar. Simerly is a living historian and a member of the Washington County Regiment of North Carolina Militia living history group.

It takes a long time to cook sap over a campfire the way the early settlers did. Simerly cooks turkey at home in a nine-gallon pot on an outdoor propane fryer.

“It took roughly 10 hours to boil down 10 gallons of sap to generate about one pint of syrup the first time he cooked the sap in a brass kettle over an open campfire. “I’m using roughly a pound of propane this year to boil off a gallon of sap.

Sap needs to be boiled down right away or refrigerated (it will spoil). It can also be frozen, which has the added advantage of making it possible to remove ice and shortening the time the sap must be heated.

“According to Simerly, the sap has no color, fragrance, or flavor when you first begin heating it. “It turns darker as you simmer it down, and you can taste and smell the aroma of maple syrup.

He keeps his finished product in the refrigerator in Mason jars, and this year he intends to can it.

“Although it is a straightforward technique, Simerly acknowledged it takes time. “However, in my opinion, it’s worthwhile because it tastes superior to store-bought alternatives.

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