As I tap my two Silver Maple trees in my backyard today (I know, it's late in the season), does anyone in SE PA have Sugar Maples. I did a search and found a Sugar Maple prevalance map of PA and it doesn't look like they are in SE PA. Is this true?
I have wondered this myself. On the range of Honey Locust. (which has appeared to be inacurate) But sugaring was a staple for many farms. I can buy sugar maples thru DEC as a reforestation tree. Its one of the top trees for replanting. I think those species range maps might be just for native ranges. Dont know. I have a guy friend in PA who is tapping his trees right now.As I tap my two Silver Maple trees in my backyard today (I know, it's late in the season), does anyone in SE PA have Sugar Maples. I did a search and found a Sugar Maple prevalance map of PA and it doesn't look like they are in SE PA. Is this true?
Give it a go, brother.....Norways put out sugar too (not as much as hard maple), but in the end it all tastes pretty much the same. When I started out years ago I used a mix of red maple, sugar maple, and norway maple and to this day, I still think that was the best tasting syrup I made (but I used to do it on the kettle over the open fire back then, too.....that also makes the syrup taste old-fashioned and I like old fashioned...)Only a few around here,what was planted decades ago,but go further into eastern & northeast IA up into WI & points east & its very widespread.I've been tempted to tap that big Norway of neighbor's 2 doors north of me more than once.... For now I'll have to do with the stuff at ALDI. - 8.5 ounce glass bottles of Canadian Grade A Amber for $3.99,even Costco & Sam's Club price per ounce isnt any cheaper last I looked.
But I do have 1 Hard Maple growing among the other various shrubs,couple Mulberries,wild grape,small Elms,Hackberry etc out next to the front sidewalk next to street.Like everything else there,its a volunteer,about 6" diameter & 35' tall now. Hmmmmmm......
Give it a go, brother.....Norways put out sugar too (not as much as hard maple), but in the end it all tastes pretty much the same. When I started out years ago I used a mix of red maple, sugar maple, and norway maple and to this day, I still think that was the best tasting syrup I made (but I used to do it on the kettle over the open fire back then, too.....that also makes the syrup taste old-fashioned and I like old fashioned...)
Keep in mind, you'll need 40 to 50 gallons of sap to make a gallon of syrup (closer to 50 if you are using silver or norway maple). So, if you boil off 10 to 15 gallons of sap (which is doable with a couple of trees, easily), you can end up with a quart of syrup. And it'll be the best syrup you ever tasted because you made it from your own trees......
I haven't used them, Jeff. I do know that you can use them, along with shagbark, mockernut, and pignut hickories.......Heck, people make syrup from box elder sap. It is a maple, after all. Ever throw that in the mix, Scotty?
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