North American Natives first discovered how to make maple syrup and taught early settlers their springtime tradition.  Maple sap was collected in primitive wooden or bark vessels, boiled and stored as hard sugar.  As time progressed, sap was collected in metal buckets and then boiled in a kettle or evaporation pan. Modern Maple Syrup Production: Today our family taps 20,000 sugar maple trees each spring.   In our sugar maple forest, sap is collected through a network of sapline that is under vacuum.  Sap is only collected during March and April when night temperatures are about –5°C and daytime temperatures reach about +5°C.

	Sap is stored in large stainless steel tanks before it is processed through a reverse osmosis machine to reduce the water content of the sap.  The concentrated maple sap is boiled in an evaporator unit using high-pressure steam until the syrup reaches approximately 220°F. After filtration, the maple syrup is hot packed into stainless steel barrels or small containers for consumer use.
	We are open for sales year around and tours can be arranged by contacting us at: 1-877-460-8782 info@canadamaplesyrup.com
Maple Facts It takes 40L of sap to make 1L of maple syrup. We use approx. 150 km of sapline in our maple bush to collect sap. St. Joseph Island produces about 15% of Ontario’s maple syrup. During an excellent sap flow we can collect up to 20,000 gallons of sap in one day.