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51 Sentences With "maple sap"

How to use maple sap in a sentence? Find typical usage patterns (collocations)/phrases/context for "maple sap" and check conjugation/comparative form for "maple sap". Mastering all the usages of "maple sap" from sentence examples published by news publications.

It's a reference to the past when maple sap was boiled all the way down to sugar instead of syrup.
He'd sliced the tubers thin and soaked the mushrooms in fresh maple sap, then stacked them in more than a dozen fine alternating layers.
Chasing the Deal The cold nights and warming days of March and early April trigger maple sap flows and sugaring season deals across the Northeast.
There are sleigh rides and children, their faces stained with maple taffy, squirming with energy across from the sugar camp where the alchemy that transformed maple sap into syrup was performed.
Maple trees begin storing starch in their roots with the first freeze of autumn and it's that starch, mixed with ground water from melting snow, that produces sweet maple sap in the spring.
All but eleven days in January and February were warmer than the 30-year average for that period, and temperatures on roughly half of the days never dropped below 26 degrees, conditions that would make for ideal maple sap flow.
While maple sap may be boiled down without the use of reverse osmosis, birch syrup is difficult to produce this way: the sap is more temperature sensitive than is maple sap because fructose burns at a lower temperature than sucrose, the primary sugar in maple sap. This means that boiling birch sap to produce syrup can much more easily result in a scorched taste.
Golden sugar maple tree Maple sugar is a traditional sweetener in Canada and the northeastern United States, prepared from the sap of the maple tree ("maple sap").
Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 percent sugar. In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as Vermont and New York have more restrictive definitions. Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge.
In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the Brix scale to be marketed as maple syrup. In the United States, maple syrup must be made almost entirely from maple sap, although small amounts of substances such as salt may be added. Labeling laws prohibit imitation syrups from having "maple" in their names unless the finished product contains 10 percent or more of natural maple syrup. "Maple- flavoured" syrups include maple syrup, but may contain additional ingredients.
The building is finished throughout using nine varieties of wood native to Michigan: elm, white maple, bird's-eye maple, sap birch, red birch, curly red birch, red beech, red oak and hemlock. The original marble fireplaces, radiators, and wallpaper are intact.
Many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup. The Algonquians recognized maple sap as a source of energy and nutrition. At the beginning of the spring thaw, they made V-shaped incisions in tree trunks; they then inserted reeds or concave pieces of bark to run the sap into buckets, which were often made from birch bark. The maple sap was concentrated either by dropping hot cooking stones into the buckets or by leaving them exposed to the cold temperatures overnight and disposing of the layer of ice that formed on top.
Saccharomyces cause food spoilage of sugar-rich foods, such as maple sap, syrup, concentrated juices and condiments.MICROBES INVOLVED IN FOOD SPOILAGE Authors: Gabriel Chavarria, Julia Neal, Parul Shah, Katrina Pierzchala, Bryant Conger Case report suggest extended exposure to S. cerevisiae can result in hypersensitivity.
Birch sap can be boiled the same as maple sap, but its syrup is stronger (like molasses). It can be used to make birch beer. Black birch was once harvested extensively to produce oil of wintergreen—the tree was borderline endangered until the 1950s-60s when synthetic oil of wintergreen appeared.
In Canada, maple sugar is one of several maple products manufactured from maple sap or maple syrup, including maple butter and maple taffy. Under the Food and Drugs Act and Consumer Packaging and Labelling Act, Canadian regulations require that maple sugar products identify the business identity and country of origin on the retail product label.
The sugar maple (A. saccharum) is tapped for sap, which is then boiled to produce maple syrup or made into maple sugar or maple taffy. It takes about of sugar maple sap to make of syrup. While any Acer species may be tapped for syrup, many do not have sufficient quantities of sugar to be commercially useful.
As the sap boils, the water is evaporated off and the syrup left behind. Forty gallons of maple sap are required to be boiled to produce only 1 gallon of pure syrup. Syrup production is dependent on the tree growing in cooler climates; as such, sugar maples in the southern part of its range produce little sap.
Smoking was more or less seen in a religious sense, with each person sharing a few puffs before passing the pipe. They drank nothing but water, occasionally sweetened with maple sap, until alcohol was introduced by Europeans. Marriage was commonly between older teenage boys and younger teenage girls. Babies were highly protected and nurtured, swaddled on a board, and carried on the back.
However, it also consumes tree buds, maple sap, and berries. It will eat at bird feeders provided by humans, particularly in the winter months, preferring Niger seed (commonly and erroneously called thistle seed). Unlike some finch species, the American goldfinch uses its feet extensively in feeding. It frequently hangs from seedheads while feeding in order to reach the seeds more easily.
Contemporary manufacturers boil off the pure cider syrup in the evaporator. Just like produced maple syrup from maple sap. Gail Borden, Jr. of America, the New York city (who developed "condensed milk" as well) gained a patent for the "Improvement in Concentrating and Preserving for Use Cider and Other Juices of Fruits" (Patent No. 35,919, dated 22/07/1862). However, Borden does not advocate to evaporate the fresh cider wine.
The washer/releaser has found new applications for maple syrup production. In the past, maple sap was collected using gravity flow and weeping of sap from tap holes drilled into trees. It was eventually discovered that much more sap could be collected from trees by attaching a vacuum hose to the tree, which results in higher sap collection. The vacuum collection does not appear to harm the tree.
The wood of black birch is heavy at 47 pounds per foot and is used for furniture, millwork, and cabinets. It is similar to yellow birch wood and often not distinguished from it in the lumber trade. The sap flows about a month later than maple sap, and much faster. The trees can be tapped in a similar fashion, but must be gathered about three times more often.
Instead of buying the sugar from Polynesia, a nation can make sugar from sugar beets, maple sap, or sweetener from stevia plant, keeping the profits circulating within the nation's economy. Paper and clothes can be made of hemp instead of trees and cotton. Tropical foods won't grow in many places in Europe, but they will grow in insulated greenhouses or tents in Europe. Soybean plant cellulose can replace plastic (made from oil).
Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup of less than each in 2013. As of 2003, Vermont produced about 5.5 percent of the global syrup supply. Maple syrup has been produced on a small scale in some other countries, notably Japan and South Korea. However, in South Korea in particular, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup.
A piece of pouding chômeur Pouding chômeur (literally unemployed man pudding) is a dessert that was created by female factory workers early during the Great Depression in Quebec, Canada. Today, it is casually served as a regional dessert, perhaps being a bit more popular during the saison des sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert.
Wampanoag Canoe, Plimouth Plantation, Massachusetts Wampanoag resource procurement was based upon the seasonal cycles of plant and animal foods.Wampanoag resource utilization In winter on Nantucket, ice fishing could be productive and small game were hunted. In the spring, fishing commenced in earnest (cod, flounder, mackerel, lobster, molluscs), muskrat were hunted, fields planted (gourds, pumpkin, tobacco, squash, corn), and maple sap gathered. In the summer, berries, wild onions and shellfish were collected, fishing continued and crops were tended.
The wood can also be made into spears, bows, arrows, snowshoes, sleds, and other items. When used as pulp for paper, the stems and other nontrunk wood are lower in quantity and quality of fibers, and consequently the fibers have less mechanical strength; nonetheless, this wood is still suitable for use in paper. The sap is boiled down to produce birch syrup. The raw sap contains 0.9% carbohydrates (glucose, fructose, sucrose) as compared to 2 percent to 3 percent within sugar maple sap.
These dishes include ham, bacon, sausages, baked beans, scrambled eggs, pork rinds and pancakes. There are also specialties like homemade pickles, homemade bread, followed by desserts such as sugar pie and maple taffy on the snow. The busier period for sugar shacks is from late October to the end of April, which is when maple sap becomes available. However, at temperatures below 0 degrees Celsius, it is almost impossible to extract the sap, and therefore all efforts are mainly put in the thawing period of early spring.
The name "Wayzata" comes from the Dakota word meaning “north” or “north shore.” The Mdewakanton, a subtribe of the Dakota nation, treasured Lake Minnetonka—the “Big Water”—as a place for hunting, fishing, and harvesting wild rice and maple sap. Spirit Knob, a peninsula in Wayzata Bay, was regarded as a particularly sacred place.Wayzata Historical Society, City History The Dakota resided in this area of Minnesota until 1851, when the Treaty of Mendota was signed and land west of the Mississippi was opened for Euro- American settlement.
Maple Syrup Production Maple liqueur is considered to be a traditional part of Canadian cuisine, in part because of its components being Canadian whiskey and Canadian maple syrup. Both of these components have their own unique history in Canadian cuisine. Notably, maple syrup has also been used in maple sap beer in areas such as Vermont. The process of mixing alcohol with maple syrup has been practiced traditionally in Canada for an extended period of time, and distilleries make their maple liqueur with these same processes.
Quebecol is a polyphenolic chemical compound that has been isolated from Canadian maple syrup. It has the chemical formula C24H26O7 and the systematic name 2,3,3-tri-(3-methoxy-4-hydroxyphenyl)-1-propanol. Analysis of maple sap before it is converted into syrup suggests that this compound is not naturally present in the sap but, instead, is formed during extraction or processing. A total synthesis of the compound was reported in 2013. The chemical compound is named after the Canadian province of Quebec which is the world’s largest producer of maple syrup.
Sugar Making in Montreal, October 1852 In the early stages of European colonization in northeastern North America, local Indigenous peoples showed the arriving colonists how to tap the trunks of certain types of maples during the spring thaw to harvest the sap. André Thevet, the "Royal Cosmographer of France", wrote about Jacques Cartier drinking maple sap during his Canadian voyages.Quoted in By 1680, European settlers and fur traders were involved in harvesting maple products. However, rather than making incisions in the bark, the Europeans used the method of drilling tapholes in the trunks with augers.
Maple syrup is a major production food item of northern New England Maple sap is collected annually during New England's "sugaring season". The new sap is reduced and thickened to form syrup. An issue of Yankee dating from 1939 gives some details on seasonal recipes with recipes for maple butternut fudge, maple sauce ice cream and "Sugar on Snow". Sugar on Snow, a regional specialty also called maple syrup taffy, is made by pouring freshly heated maple syrup on fresh snow, forming candy with a taffy consistency as the syrup hardens.
A theoretical maximum of 4 mol H2/mol glucose can be produced by strict anaerobic bacteria. Facultative anaerobic bacteria such as K. aerogenes have a theoretical maximum yield of 2 mol H2/mol glucose. It may spoil maple sap and syrup.MICROBES INVOLVED IN FOOD SPOILAGE Authors: Gabriel Chavarria, Julia Neal, Parul Shah, Katrina Pierzchala, Bryant Conger Owing to diverse metabolites, namely acids and alcohols, produced by such a strain in conjunction with its capability of utilizing different sugars, the metabolic behavior and growth of K. aerogenes can significantly vary under different conditions.
Since at least the second half of the 19th century, this property was used as a sugar bush, or property actively managed for the production of maple sap from sugar maples. It was purchased by the Harvey family in 1873, whose uses of the land included sugarmaking. The property was acquired by Mortimer Proctor, then the Governor of Vermont, and was given by him to the state to further its research into a product that was important to the state's economy. The early field station was little more than a sugar house, mounted on skids until a suitable permanent site was located.
Jewell was once a major town on the east-west road which parallels the Oneida Lake shoreline. In the past it was a thriving community with a store, hotel, mills, boat-building and lumber industries. A small community Church stands in the center as a testament to a time of watermills, farms, maple sap houses, and an older way of living. Home to the once famous Idel Wild Land (1820) and in the late 1900s a beautiful French piece-and-piece log mansion, built in the tradition of the French Fort, constructed as a testament to this waterfront community’s revival.
The English settlement of New England and frequent wars forced many Abenaki to retreat to Quebec. The Abenaki settled in the Sillery region of Quebec between 1676 and 1680, and subsequently, for about twenty years, lived on the banks of the Chaudière River near the falls, before settling in Odanak and Wôlinak in the early eighteenth century. In those days, the Abenaki practiced a subsistence economy based on hunting, fishing, trapping, berry picking and on growing corn, beans, squash, potatoes and tobacco. They also produced baskets, made of ash and sweet grass, for picking wild berries, and boiled maple sap to make syrup.
Bottles of syrup In cooking, a syrup or sirup (from ; sharāb, beverage, wine and )Online Etymology Dictionary: syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.
Women of Ho-Chunk society were responsible for growing, gathering and processing food for their families, including the cultivation of varieties of corn and squash, in order to have different types through the growing season; and gathering a wide variety of roots, nuts and berries, as well as sap from maple trees. In addition, women learned to recognize and use a wide range of roots and leaves for medicinal and herbal purposes.Kindscher, K., and D. Hurlburt. 1998. "Huron Smith's Ethnobotany of the Hocak (Winnebago)" , Economic Botany 52:352–372, accessed 31 August 2012 The maple sap was used to make syrup and candy.
It also contains trace amounts of amino acids which increase in content as sap flow occurs. Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids. It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup, although primary flavour-contributing compounds are maple furanone (5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), strawberry furanone, and maltol. New compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup.
Yellow birch has been used medicinally by Native Americans as a blood purifier and for other uses. The Ojibwe make a compound decoction from the inner bark and take it as a diuretic.Hoffman, W.J., 1891, The Midewiwin or 'Grand Medicine Society' of the Ojibwa, SI-BAE Annual Report #7, page 199 They also make use of Betula alleghaniensis var. alleghaniensis, taking of the bark for internal blood diseases,Reagan, Albert B., 1928, Plants Used by the Bois Fort Chippewa (Ojibwa) Indians of Minnesota, Wisconsin Archeologist 7(4):230-248, page 231 and mixing its sap and maple sap used for a pleasant beverage drink.
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar. It is part of traditional culture in Québec, Eastern Ontario, New Brunswick and northern New England. In these regions, it is poured onto the snow, then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork.
His works of New England life, such as The Cranberry Harvest, Island of Nantucket, The Old Stagecoach, Husking Bee, Island of Nantucket, The Sap Gatherers, and Sugaring Off at the Camp, Fryeburg, Maine, established him as a genre painter. Over the course of five years, he made many sketches and smaller paintings of the processing of maple sap into maple sugar, but never completed the larger work he had started. In contrast, he developed the much celebrated Old Stagecoach mostly in his studio, and he carefully planned its composition. The stage coach was based on an abandoned coach which he had come across and sketched while hiking in the Catskills.
The trees are tapped and their sap collected in the spring (generally mid- to late April, about two to three weeks before the leaves appear on the trees). The common belief is that while birches have a lower trunk and root pressure than maples, pipeline or tubing method of sap collection used in large maple sugaring operations is not as useful in birch sap collection. However Rocky Lake Birchworks in The Pas, Manitoba is successfully using the tubing method along with a vacuum system for collection of birch sap. The sap is reduced in the same way as maple sap, using reverse osmosis machines and evaporators in commercial production.
U.S. maple syrup grades, left to right: Grade A Light Amber ("Fancy"), Grade A Medium Amber, Grade A Dark Amber, and Grade B Maple trees provide maple sap, which is made into sugar and syrup. Several food products are created from the sap harvested from maple trees, which are incorporated into various foods and dishes. The sugar maple is one of the most important Canadian trees, being, along with the black maple, the major source of sap for making maple syrup. Other maple species can be used as a sap source for maple syrup, but some have lower sugar contents or produce more cloudy syrup than these two.
Lac Unique is most notable for its maple sugar camp. With less than 10 full-time employees, it is not large by normal standards, but large in the sense that it produces maple sugar products used throughout northwestern New Brunswick and northern Maine. The lakeside camp allows school classes from schools in Maine and New Brunswick to take field trips for touring the facility and observe the "sugaring off" of maple sap; visitors are permitted almost unlimited samples of freshly refined syrup poured over snow and then rolled up on popsicle sticks to harden in the cool air. Other products available include jugs of syrup, syrup-filled ice cream cones, blocks of hard maple sugar and maple cream spreads.
"Sugar-Making Among the Indians in the North" (19th-century illustration) Indigenous peoples living in northeastern North America were the first groups known to have produced maple syrup and maple sugar. According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region. There are no authenticated accounts of how maple syrup production and consumption began, but various legends exist; one of the most popular involves maple sap being used in place of water to cook venison served to a chief. Aboriginal tribes developed rituals around sugar-making, celebrating the Sugar Moon (the first full moon of spring) with a Maple Dance.
The practice in Quebec is conducted in a "cabane à sucre" (literally, "sugar cabin," the rustic, outdoor structure where maple sap is boiled down to syrup and sugar) and the taffy is served with traditional Québécois dishes, including many savory ones that feature maple sugar as a glaze or flavoring element. In New England, the practice is sometimes called a sugar on snow party, and the soft candy is traditionally served with donuts, sour dill pickles, and coffee. The pickles and coffee serve to counter the intense sweetness of the candy. Maple taffy is also made in the Canadian province of Manitoba using syrup from the Manitoba maple tree (also known as a box elder).
In the era when family farming employed a large percentage of the population in the United States and Canada, it was typical of prized parcels of farmland that they included a woodlot from which the family could harvest firewood, wood for buildings and wagons, and wood for repair work. On the Great Plains woodlots were scarce, but not so elsewhere. In New England and Ontario especially, making sugar from sugar maple sap was an important part of farm life. Today, a woodlot of a generally noncommercial nature may make it difficult to justify the expense of ownership, capital equipment, management, and harvesting, unless some revenue can be added to the intangible benefits.
During the 17th and 18th centuries, processed maple sap was used primarily as a source of concentrated sugar, in both liquid and crystallized-solid form, as cane sugar had to be imported from the West Indies. Maple sugaring parties typically began to operate at the start of the spring thaw in regions of woodland with sufficiently large numbers of maples. Syrup makers first bored holes in the trunks, usually more than one hole per large tree; they then inserted wooden spouts into the holes and hung a wooden bucket from the protruding end of each spout to collect the sap. The buckets were commonly made by cutting cylindrical segments from a large tree trunk and then hollowing out each segment's core from one end of the cylinder, creating a seamless, watertight container.
The cuisine of Quebec originates and has evolved from the one in 16th century North of France. It also retains heritage from the cuisine poitevine as many quebecers still make "pâté marmite", "gourgane" and traditional "soupes à base légumineuse". The "chaudrées charentaises" have also been derived into the "quiaudes" of Gaspésie and the "tourtes salées" or "tourtières" are still very popular concoctions Other specialties that originate from ancient France, but whose exact origins are a little murkier, are pot-au-feu, the covered cut meats like the boudin, the tête fromagée, the plorines, diverse dishes brewed in sauces like the Ragoût de pattes de porc or Civet de lapin and a great number of baked good like crêpes, old fashioned doughnuts, croquignoles, pain doré and tartes. As in France, pork always remained a favoured gastronomical choice as well. Though it seems ancient colonials preferred their native cuisine, new pioneers learned from Algonquins and Iroquois certain techniques including l’acériculture (the processes required to harvest maple sap and create derived products), ice fishing and the boucanage du poisson (a process by which fish is smoked to preserve it and give it flavour).

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