- [Mark] This is Mark Isselhardt, maple specialist
with University of Vermont Extension.
This is a "Vermont Maple Minute".
Syrup clarity is one of the four basics
of grading pure maple syrup.
Syrup that comes right off the evaporator is cloudy.
Most of the cloudiness found in unfiltered syrup
is a naturally occurring mineral, such as calcium,
also known as sugar sand, or nitre.
Syrup clarity is a reflection
of how well this cloudiness has been removed
during filtering.
Filtering through felt filters uses gravity.
While not as effective as pressure filtering,
it can produce acceptable results.
Most sugar makers with more than a hundred or so taps
will use pressure filters to speed up the process.
If using gravity filtering methods,
remember that damaged cloth filters
can allow unfiltered syrup to pass.
Avoid twisting or wringing the fabric when rinsing.
Always carefully rinse your filters before use.
More sugar sand can be formed when canning.
Avoid this by keeping filtered syrup
between 180 and 200 degrees Fahrenheit when canning,
and not keeping syrup hot longer than necessary.
Sometimes sugar sand is too fine to be caught
in either a cloth or a filter press.
The result is syrup with a slight haze.
Regulations require that packaged syrup
is practically clear.
Although syrup filtered through cloth
may not have the polish of pressure filtered syrup,
if done correctly, it will be acceptable.