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- [Mark] This is Mark Isselhardt,

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Maple Specialist with the
University of Vermont Extension,

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and this is another Vermont Maple Minute.

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Summer is here and for many sugar makers

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that means maple contest time.

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Entering syrup in a contest

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is a great way to show off your product.

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Make sure your syrup meets standards

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and perhaps earn a class
winner or best in show ribbon.

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There are a few things to keep in mind

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before entering your product in a contest.

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Perhaps the most important thing

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is to grade your syrup
right before entering.

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Don't rely on how you graded
the syrup during the season

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since syrup color will
naturally darken over time.

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Making sure your entering meets

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the standard for color
clarity, density and flavor

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before entering is the best way

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to avoid having syrup rejected.

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Also important is to use
a clean new container

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for your entry.

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Many samples are rejected each year

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due to otherwise good syrup being entered

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in reused canning jars
that retain the flavor

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from last year's pickles or salsa.

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When checking density

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make sure to account
for syrup temperature.

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Look at the sample to see if
anything cloudy is present.

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Syrup must be graded for color

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and will be rejected even
if it's just slightly

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too dark for the grade.

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Lastly, and perhaps most importantly

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make sure to taste the sample

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and determine that the flavor
is what you remember it

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from the production season.