Customer Reviews

Sugartime: The Hidden Pleasures of Making Maple Syrup

5 star:		(3)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

Sugartime: The Hidden Pleasures of Making Maple Syrup with a primer for the Novice Sugarer by Susan Carol Hauser is written in such a way that as the author describes her personal account with sugaring, it is easy for the reader to absorb practical knowledge. I was able to acquire some insight into the process of sugaring, even though I have never done it before. This book is inspirational for those who feel a nostalgia for the country, practical for those who would like to learn more about amateur sugaring. This is not a comprehensive or technical work, but, rather is an interesting introduction to maple sugaring. The book includes some recipes and nostalgic pictures.

Sugartime combines the romance and poetry of this outdoor activity with incerted sections that answer basic questions for the novice.

The author tells the story of how she (and her husband?) have been drawing and boiling down maple syrup from their 22 trees in the back yard over the past 20+? years.

This book answered most of my basic questions about sugaring, but some more questions were raised as I finished the book.

Overall it has been very helpful in getting started.

I LOVED this book! It told in first person story format how the write made maple syrup from BEFORE the season all the way til after. Then, it told how the indians had made it and the pioneers. Hasn't changed much at all. Then, there was also easy to follow instructions. Can't wait to try someday!

A fun look into the old fashioned method of making maple syrup. The process is explained from tapping the trees to canning the finished syrup. If you are interested in making maple syrup then you should read this book.I did!

In this beautifully narrated book on sugaring, the author is poetic, and in touch with nature. This book is descriptive, and enjoyable to read. There is a primer/instructional in the book, however, and they suggest heating maple syrup to 248 degrees! I wasted two large batches of sap following these instructions. When I did an internet search to find out what the actual correct temperature should be, it consistently said, 7 degrees above your boiling temperature. And although that may vary by a few degrees, 248 is way off from 219, which is the correct temperature to make syrup. 212 is the temp at which water boils, 7 degrees up from that-219! What a huge difference! We ended up making candy, not syrup!

This is the best book I have read on Sugerin