How to Boil Maple Sap in Aluminum

Maple syrup is graded according to translucency and viscosity.

Highly acidic foods, such as tomatoes and citrus, react with aluminum and cause it to leach metal. Maple sap has low-acid content, making it suited for use in aluminum pans when boiling -- the primary step in producing maple syrup. Maple syrup is a simple reduction of sap finished by refining, or filtering out sediment and organic debris. Although the yield might not seem impressive -- 2 1/2 gallons of maple sap produces about 1 cup of syrup -- its rich flavor, woodsy undertones and crisp finish bear little resemblance to artificial, processed versions. Does this Spark an idea?

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2 1/2 gallons maple sap
4-gallon aluminum stockpot
1-gallon aluminum saucepan
Wire cooling rack
Conical sieve
Coffee filters
Rubber spatula

Instructions

- 1
  
  Pour 2-1/2 gallons of maple sap in an 4-gallon aluminum stockpot. Place the stockpot on the range.
- 2
  
  Set the heat to medium-high and bring the sap to a boil. Boil the sap until it reduces by 3/4 in volume, or until 1/2 gallon remains.
- 3
  
  Transfer the 1/2 gallon of reduced sap to a 1-gallon aluminum saucepan and place it over medium-high heat.
- 4
  
  Reduce the sap until it reaches nape consistency, marked by when the syrup coats the back of a spoon without running excessively. You will have approximately 1 cup of syrup remaining after reducing 2-1/2 gallons of sap.
- 5
  
  Remove the sap from the heat and place it on a wire rack to cool for 30 minutes.
- 6
  
  Line a conical sieve with a coffee filter and place it over a food-storage container. Pour the warm syrup in the sieve and press on it with a rubber spatula to facilitate filtering. Repeat the refining process, using a new filter each time, until the syrup clears and sediment-free.