| Pure Pennsylvania Maple Syrup |
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a photo essay by
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Most Americans and Canadians have probably used maple syrup at one time or another and I imagine many use it on a regular basis. But there are probably few that are aware, beyond the basics, exactly how pure maple syrup is made from start to finish. Until recently, I included myself in this category.
In the winter of 2004, I had the good fortune to witness, experience and photograph maple syrup season in south central Pennsylvania. The season is relatively short, lasting maybe two months (generally February and March in southern Pennsylvania) and is highly dependent on the weather. It takes a good freeze at night followed by above freezing temperatures during the day, preferably bright and sunny, to get the sap flowing. The more days and nights like this, the higher the overall production. The 44 photos in this photo essay follow the process from early preparations to the final product on the shelves for sale. Although most independent maple syrup producers are farmers and do it to supplement their income outside of the growing season, making maple syrup is rich in family tradition. It is a practice carried forward from one generation to the next and almost always involves the entire family. It gets in your blood as they say. All Photos and Text Copyright 2005, Peter J. Singhofen All Rights Reserved |
