Third-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, package, and even market your own syrup. With expert advice for first-time bottlers, the Andersons share their passion with a contagious excitement that is as inspiring as a bowl of sugar on snow.
About the Author
Alison Anderson,co-author of How to Make Maple Syrup, is a writer, mostly of children’s and young adult fiction. Anderson and her husband, Steve, run Anderson’s Maple Syrup and live on their sugarbush near Cumberland, Wisconsin, with their two children who want to be syrup makers when they grow up!
Steven Anderson is the third generation to run his family’s business, Anderson’s Maple Syrup & Supplies, near Cumberland, Wisconsin. The family is considered “Maple Syrup Royalty” and Steven’s father, Norman, was inducted into the American Maple Hall of Fame in 2009.
Table of Contents
Chapter 1: The History of Maple Syrup
Chapter 2: Identifying and Tapping Maple Trees
Chapter 3: Gathering Sap
Chapter 4: Cooking Sap
Chapter 5: Filtering and Bottling Syrup
Chapter 6: Cooking on an Evaporator
Chapter 7: Collecting Sap with Tubing
Chapter 8: End-of-Season Care
Chapter 9: Sugarhouse Considerations
Chapter 10:Grading and Selling Your Maple Syrup
Chapter 11: Making Other Maple Products