marysword

Sweetened

The Squirrel is enjoying birch sap. Timing is everything when it comes to producing Birch Syrup. For 2 - 4 weeks in early spring (typically April in the North C...
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The Squirrel is enjoying birch sap. Timing is everything when it comes to producing Birch Syrup. For 2 - 4 weeks in early spring (typically April in the North Cariboo), the sap begins to flow and mature birch trees are drilled, tapped and the sap collected in buckets. The sap is then processed using a 2' x 6' wood fired stainless steel evaporator in the sugar shack much the same way as maple producers have done in eastern Canada for many years. Where 40 litres of maple sap produces 1 litre of Maple Syrup, the ratio for birch syrup is approximately 100 :1 but can be as high as 120:1. The sap carbohydrates are predominantly glucose and fructose which when processed with heat results in a unique but delicious caramelised flavour. The syrup has a bold, deep flavour and is a lovely additive in vinegariette salad dressings, in Bar-B-Q sauces, in glazes and even... peacan pie and cheese cake!
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Apr, 2013

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marysword

Sweetened

The Squirrel is enjoying birch sap. Timing is everything when it comes to producing Birch Syrup. For 2 - 4 weeks in early spring (typically April in the North C... Read more

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The Squirrel is enjoying birch sap. Timing is everything when it comes to producing Birch Syrup. For 2 - 4 weeks in early spring (typically April in the North C...
Read more

Share photos. Enter contests to win great prizes.
Earn coins, get amazing rewards. Join for free.