Heart to Hearth Cookery

Three Kettle Method

After tapping the maple trees and collecting the sap, a three kettle method for processing the sap was utilized.  The first large brass kettle was where the sap was brought to a steady boil and kept at a boil as more sap is added.  The middle large kettle was where the sap is boiled down to syrup (when the sap “sheets” off a wooden spoon).  And finally, the third and smallest kettle is where the maple sugar was produced.  We were able to form a “thread” from the bottom of the spoon and our instructor blew a nice maple bubble demonstrating that the boiling process had been completed.  See my category list for maple sugaring for steps 1, 2 and 3.

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