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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.
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
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.
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.
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.
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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