Maple Syrup question

Does anyone live near a "mom & pop" mable syrup place?

I know a local charity group does a yearly maple tree tap and syrup sale -- I can find out more. Do you need us to bring syrup with us when we visit, or do you need it sooner?
:)

YESSSSSSS!!! Please bring me some,I can wait 'till yall get here thanks!

I here they use taters to make it. Is that ok with you.

Lisa I think the Amish here make it. I can check for sure and see if you need me too.

Howie...I do think they throw a tater in it when they are boiling it down!! LOL Jo

Yeah that is what I hear too. Idaho exports a lot of potatoes for that use.

Not true! They use Louisiana rice, unpolished, and rice bran to thicken it. Taters are for stew and salad and mashing and baking and hash browns and french fries.

Thats it...I know for sure I am NOT having any taters in this house when yall get here.."OFF WITH THE TATERS"

This message was edited Monday, Nov 4th 2:05 PM

Nope I am sure I saw some taters in the syrup when I was in New England.

Hmmmm....No taters mentioned here, but I'm positive they'd only add to the flavor of your maple syrup! ;)
http://co.essortment.com/howtomakemapl_rxql.htm

My Dad still boils sap for maple syrup about every other season. He definitely doesn't use any potatoes though! I hate when I run out of the "good stuff". Flavored corn syrup is awful comparatively!

Since we are talking about this. Does anybody have any baby sugar maples that they would send west? I would love some of these on my property so I can make my own syrup someday. Or at least dream about making my own syrup. Email me privately if you have some for me. Thanks, Lani

The only 'real' syrup we can get here is Backstrap sugar cane syrup.

Do you mean blackstrap molasses? Ah, delicious if you like strong tasting syrup, and chock full of iron. But go easy, or you will spend the day in the "reading room". I like the unsulphured kind. Some baked items just aren't right if you use a substitute. In NE Louisiana, there is a syrup making family, Norris, who market something called Norris Ribbon Cane Syrup, have as long as I can remember. I grew up with the family, and the syrup was always readily available. I was shocked to learn it was very regional. When I go there, I try to bring back a few gallons. It is definitely superior to the other brands.

I don't recall the difference in molasses and cane sugar. Anyone know? I mean its ingredients. I know it's darker, stronger tasting and more nutritious. I think it's a by-product of sugar processing, but why, if it's also from cane, is it richer in iron?

This message was edited Friday, Nov 8th 4:31 AM

Amiee, all we ever ate was sugar cane syrup growing up, when I was little I was shocked to learn that it came from trees too!! LOL!

Lisa, you mean as in maple vs cane, right? I edited my above post, hoping someone knows about the technicalities. I hate when something I always thought I knew slips from my mind.

sorry posted twice

This message was edited Friday, Nov 8th 8:15 AM

amiee, we call the pure stuff backstrap.I suppose maybe I should have called it "Underground syrup"..LOL, I have an uncle who works at the sugar cane factory and every once in a while he gives us a jar of the thick stuff. It is cane and not maple (no maple trees here, just lots of sugar cane)
Is this the answer :-)?

So, is molasses from sugar cane? My stepdad likes to use black strap molasses in his pumpkin pie.

Out here we have two sugar factories that make their sugar from sugar beets that are grown locally. The molasses from this sugar is before the total purifying process takes place. After the total purifying process takes place and the sugar is dryed then you have sugar. I would imagine it would be the same for cane sugar. Lani