The Award Winning Pure Maple Syrup produced at Cook’s Sugar
Bush is harvested from February thru April when we have warm days
and freezing nights. This is when the sap in the Sugar Maple Tree
flows the best. We tap the maple trees by drilling a small hole
into the trunk of the tree and then place a spout in the hole.
The Sugar Water is then collected daily and taken to the Sugarhouse
where we cook off the excess water in a stainless steel evaporator
that is fueled by dry split wood. Nothing is added to the Pure
Maple Syrup only water is evaporated from it.
Did you know that it takes 30 to 50 gallons of Maple Sugar Water
to produce JUST 1 gallon of Pure Maple Syrup! When the syrup is
at just the right density, the syrup is drawn off from the evaporator,
filtered and poured into a bottling tank where it is heated to
190°F and put into containers.
Pure Maple Syrup is used as a natural, healthy sweetener in coffee,
tea, over ice cream and fresh fruit, and in cooking such as baked
beans, barbecuing, squash and carrots. Traditional uses would be
on pancakes, waffles, and sausage. Cook’s Sugar Bush brings
the forest to your table.