水从树上:欧扎克枫糖浆

兰登的父亲的高曾祖父糖浆。几个家族成员会旅行的货车装载量供应,帕台农神庙附近的森林深处,枫树是厚,并将待两到三周之前开发的工作,收集,沸腾了。那甚至记得他哥哥去露营,但是他们停止之前他加入他们的年龄了。“有更多的树木,他们中的大多数已经被削减,”他说。妻子和兰登的母亲,Charlene (Villines)的可能性,也使糖浆和她自己的祖母长大,尽管他们会走到附近的森林里钢铁溪和收获和煮水。对于一个家庭在一起,满足他们对来年的甜食,“,”兰登回忆说,“总是收集事件。”She added, "Tapping is just tradition, it was a way for folks who couldn't always find a bee tree to have syrup and sugar. Poor man's sugar – but what a luxury it is now!"

尽管它可能稍有不同位置位置和树与树之间,大约需要43个加仑的糖枫水生产一加仑完成糖浆。所以,如果看到的sap开始流槽是时刻充满了可能性和期待,然后沸腾的计算和实现42加仑的多余的蒸汽。沸腾,或者使用反渗透和一些商业生产商一样,是浓缩糖,提高从近undetectable-to-the-tongue 2%水出来的树美味的66%完成了糖浆。随着蔗糖浓度的增加,那么沸点,糖浆的沸点是7.1°F高于水的沸点时终于准备好了。小心翼翼地进一步降低,加热到234°F,糖浆会结晶成糖。“我们做的是最珍贵的一件事煮糖浆糖,”兰登说。“你继续做饭,做饭和在什么似乎是一个永恒,它将煮红糖一致性。该产品是惊人的,因为长时间生产它,被认为是珍贵的。”

最初的烹饪sap或水通常是做外,部分原因是大量的蒸汽。尽管官方糖房屋使用自定义,宽浅式蒸发器锅,兰登的家庭使用相同的黑色铸铁壶,悬浮在柴火上,几代人。“我记得被捆绑起来(通常在枫季节很冷),我不认为我在三岁的时候。我喜欢坐在火炉边,我长大,年长几岁,我开始帮助搅拌。作为一个孩子,搅拌一个巨大的水壶,坐在火是可怕!”The children were warned not to poke the fire as ash would rise in the air and land in the syrup, something not approved of by the grandmothers. Finally, as the water reduces, it is brought inside for closer watch. Charlene Breedlove places full pots on top of her woodstove, which is already cranking to warm the house in January. As a bonus, the heat gently simmers the maple sap until there is less and less and it becomes sweeter and sweeter, an alchemy of water from a tree becoming a year's worth of golden syrup for an Ozarkansan family.