- [Mark] This is Mark Isselhardt,
Maple Specialist with the University of Vermont Extension,
and this is another Vermont Maple Minute.
Summer is here and for many sugar makers
that means maple contest time.
Entering syrup in a contest
is a great way to show off your product.
Make sure your syrup meets standards
and perhaps earn a class winner or best in show ribbon.
There are a few things to keep in mind
before entering your product in a contest.
Perhaps the most important thing
is to grade your syrup right before entering.
Don't rely on how you graded the syrup during the season
since syrup color will naturally darken over time.
Making sure your entering meets
the standard for color clarity, density and flavor
before entering is the best way
to avoid having syrup rejected.
Also important is to use a clean new container
for your entry.
Many samples are rejected each year
due to otherwise good syrup being entered
in reused canning jars that retain the flavor
from last year's pickles or salsa.
When checking density
make sure to account for syrup temperature.
Look at the sample to see if anything cloudy is present.
Syrup must be graded for color
and will be rejected even if it's just slightly
too dark for the grade.
Lastly, and perhaps most importantly
make sure to taste the sample
and determine that the flavor is what you remember it
from the production season.