Transcript Maple Syrup in the Classroom by Pete Barnum

Lesson 7
Cleaning and Sanitizing
Equipment
Maple Syrup in the Classroom
Cleaning Equipment
All equipment should be cleaned at
the end and the beginning of the season.
Clean equipment is the key to making
quality syrup and preventing bacteria
growth.
Bacteria causes the sap to spoil as well as
the production of darker and off flavor
syrup.
7.1
Maple Syrup in the Classroom
Cleaning Equipment
 Clean your pot, storage container and gathering
pails throughout the season to make sure
they stay sterile.
 Clean using only warm water during the
season.
 Clean with warm water and a 10% bleach
solution at the end of the season.
 Rinse well to remove all bleach residue.
 Boil spiles to clean and sanitize.
7.2
Maple Syrup in the Classroom