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Old 12-08-2009, 08:56 AM
 
Location: Londonderry, NH
41,492 posts, read 51,406,502 times
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The best maple syrup is made in New Hampshire. Thought you would like to know.

Try Peterson's Sugar House, Peabody Row, Londonderry, NH 03053

Provided for information only. No advertizing implied.
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Old 12-08-2009, 09:01 AM
 
Location: Rutland, VT
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Quote:
Originally Posted by GregW View Post
The best maple syrup is made in New Hampshire. Thought you would like to know.

LOL! I love that you posted this to a Vermont forum. Probably won't inspire many defectors from our delicious local maple gold, but it's a good try.
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Old 12-08-2009, 09:16 AM
 
Location: Somewhere in northern Alabama
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I'd say that if there was a battle, Quebec would probably win over Vermont and New Hampshire. The climate is a little harsher, the processing is more modern, and the quality is pretty darn consistent. That isn't to say I prefer it to that made on the family farm. I like that tiny trace of pork rind in the syrup.
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Old 12-19-2009, 08:52 AM
 
Location: Hartland, Vermont
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You can find a lot of info in the "The Story of Maple Time in Vermont" an excellent brochure which we sometimes send to our mail order customers or give out when we sell our syrup at tourists sights where the customer may not be informed about the production and grades of maple syrup. It also has a few recipes in it. This is a publication of the Vermont Maple Sugar Makers' Association in cooperation with the Vermont Agency of Agriculture, Food & Markets, University of Vermont Extension and Perceptions, Inc. You can get more information at Vermont Maple Sugar Makers' Association & Vermont Maple Foundation, the website for the Vermont Maple Sugar Makers' Association. They also have information for teachers. There is excellent syrup made in many states and Eastern Canada and not enough to go around, so let's not get into a fighting match on whose is best. Everyone thinks theirs is best!

Last edited by susanmaple; 12-19-2009 at 08:58 AM.. Reason: typos I made
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Old 12-19-2009, 09:02 AM
 
Location: Hartland, Vermont
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Actually,the traditional accompaniment to sugar on snow is donuts (sweet) and pickles (sour). At least in Vermont.
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Old 12-20-2009, 01:35 PM
 
Location: The Woods
16,960 posts, read 22,280,061 times
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Quote:
Originally Posted by GregW View Post
The best maple syrup is made in New Hampshire. Thought you would like to know.

Try Peterson's Sugar House, Peabody Row, Londonderry, NH 03053

Provided for information only. No advertizing implied.
VT's is cooked down a bit more making it sweeter and better than NH's.
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Old 12-21-2009, 09:22 PM
 
Location: Hartland, Vermont
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Sorry, Arctichomesteader, that is not correct. Syrup must be cooked to a certain density--if it is too thin, it ferments and if it is too heavy, it crystalizes. Also, all grades of syrup are the same sweetness, none is sweeter than another. The color and flavor may be different, but again no grade should be thicker than another grade. I have been producing syrup on a large scale for over 30 years. A lot of good correct technical and other information can be had at vermontmaple.com: The Leading Vermont Maple Site on the Net.
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Old 12-22-2009, 04:33 PM
 
Location: on a dirt road in Waitsfield,Vermont
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Quebec does produce alot more syrup than Vermont, it is just abit larger :wink: and while last year was pretty good for Vermont sugarmakers, Quebec had a very low yield which reduced supply and is the reason the price spiked last spring.

The price increase has helped the sugarmakers which is a good thing. If only we could get the price of a hundred weight of milk to at least where the dairy farmers break even. That would be even better.
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Old 12-22-2009, 06:06 PM
 
Location: The Woods
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Quote:
Originally Posted by susanmaple View Post
Sorry, Arctichomesteader, that is not correct. Syrup must be cooked to a certain density--if it is too thin, it ferments and if it is too heavy, it crystalizes. Also, all grades of syrup are the same sweetness, none is sweeter than another. The color and flavor may be different, but again no grade should be thicker than another grade. I have been producing syrup on a large scale for over 30 years. A lot of good correct technical and other information can be had at vermontmaple.com: The Leading Vermont Maple Site on the Net.
Nationally, the standard is boiling it down to 66 percent, Vermont's state standard is 66.9 percent. You do have a little wiggle room between syrup and when it will crystallize.
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Old 12-22-2009, 09:05 PM
 
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Quote:
Originally Posted by susanmaple View Post
Actually,the traditional accompaniment to sugar on snow is donuts (sweet) and pickles (sour). At least in Vermont.
Also apple cider.
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