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Third-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, package, and even market your own syrup. With expert advice for first-time bottlers, the Andersons share their passion with a contagious excitement that is as inspiring as a bowl of sugar on snow. From managing a sugar bush to slathering your pancakes, this Storey BASICS® guide covers everything you need to know to make and enjoy your own maple syrup. Alison Anderson,co-author of How to Make Maple Syrup, is a writer, mostly of children's and young adult fiction. Anderson and her husband, Steve, run Anderson's Maple Syrup and live on their sugarbush near Cumberland, Wisconsin, with their two children who want to be syrup makers when they grow up! Steven Anderson is the third generation to run his family's business, Anderson's Maple Syrup & Supplies, near Cumberland, Wisconsin. The family is considered "Maple Syrup Royalty" and Steven's father, Norman, was inducted into the American Maple Hall of Fame in 2009. Contents Preface Chapter 1: The History of Maple Syrup Chapter 2: Identifying and Tapping Maple Trees Chapter 3: Gathering Sap Chapter 4: Cooking Sap Chapter 5: Filtering and Bottling Syrup Chapter 6: Cooking on an Evaporator Chapter 7: Collecting Sap with Tubing Chapter 8: End-of-Season Care Chapter 9: Sugarhouse Considerations Chapter 10: Grading and Selling Your Maple Syrup Chapter 11: Making Other Maple Products Glossary Resources Index Exactly What You Need To Know Whether your goal is to tap a single tree in your backyard or to set up a full commercial tubing system, Alison and Steven Anderson ably guide you through the process, from collection through cooking and bottling. With a family tradition as syrup makers, the Andersons have first-hand knowledge of commercial production: cooking with evaporators, grading the syrup, building a sugarhouse, pricing, and marketing. They share all this and more in their beginner's guide to the rustic tradition of making syrup
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