Maple Syrup - Info and Great Deal!

Originally published 4-6-11.

I wanted to share with you a great way to purchase maple syrup!

First of all, let me just say that I love Amazon.com.  Now I have another reason...  You can get a 32 oz. bottle of 100% Pure Organic Maple Syrup Grade B from Coombs Family Farms for only $17.04.  But it gets even better!  If you "subscribe" to automatic shipments at intervals of once a month, once every 2 months, once every 3 months or even once every 6 months, you get another 15% off (so your cost is only $14.48) plus free shipping!

It was too great of a deal not to pass on to you!

By the way, in case you have heard that Grade B maple syrup isn't as good as Grade A, read this:

Grade A vs. Grade B. Grade A syrup is produced early on in the season and is characterized by its light amber color. Lighter color, less minerals. Grade A is said to be the most preferred grade by consumers because of its light maple flavor and reminiscence of synthetic maple syrups, aka corn syrup based impostors. Grade B is produced later in the season and has a darker, grittier color, thicker viscosity, more robust maple flavor and more minerals. Grade B has a heavy maple flavor that lingers on your taste buds.

Grade B vs Grade A: Nutrition Facts.Grade B has 8% RDA of calcium per 1/4 cup serving, while Grade A only has 4% RDA of calcium per serving.

• All grades of maple syrup contain the minerals: zinc, manganese, potassium, magnesium, iron and calcium. Grade B contains higher quantities of these nutrients, the darker the color the more minerals are present.
• The vitamins that are present in trace amounts in maple syrup are B1, B2, B5, B6, biotin and folic acid.

For more nutrient facts click here.

Maple Syrup Fun Facts:
Fact: It takes on average 40 gallons of sap to produce one gallon of syrup. This amount can vary greatly depending on the sap sweetness level.

Q: What is the optimum temperature for maple sap flow?
A: One of the most fascinating facts I learned about maple syrup production is in regards to the necessary climate temperature for optimal sap flow. The answer reminds me a lot of hot/cold water therapy to stimulate blood circulation. Here is the answer from MassMaple.org:

"The tree's sap flow mechanisms depend on temperatures which alternate back and forth past the freezing point (32 degrees F.). The best sap flows come when nighttime temperatures are in the low 20's and daytime temperatures are in the 40's. The longer it stays below freezing at night, the longer the sap will run during the warm day to follow. If the weather gets too cold and stays cold, sap flow will stop. If the weather gets too warm and stays warm, sap flow will stop.  For good sap production, maple producers must have the alternating warm/cold temperatures. This is why its so impossible to predict the outcome of the maple crop from year to year."  Thanks to kblog.lunchbox.com for this information.

Q: How long can maple syrup be stored and used?
A: Maple Syrup is an all natural product with no preservatives. Unopened containers of pure maple syrup may be left in a cool, dark place for about one year without refrigeration. After opening, the syrup should be refrigerated. Freezing keeps open or unopened containers indefinitely, and the liquid will not solidify. Any harmless mold that forms on the surface of opened syrup may be skimmed off, and the product may be used after reheating on the stove or in the microwave. Place reheated syrup in a fresh, clean container and refrigerate. Glass is recommended as it preserves the color and flavor longer than other containers.

Just a little something to share at your next family reunion.