Changes

We’ve made some exciting changes at Bobo’s Mountain Sugar this year but they are nothing compared to the changes taking place in the world as a result of COVID-19. The new bottling unit and solar panels on the sugar house are not nearly as important as wishing for the health and safety of our friends and customers.

One thing that has not changed is the spring run of sap as the maple trees emerge from winter dormancy. Making syrup from that sap almost feels normal in a time of uncertainty, though we’re missing the social aspects of sugaring with everyone hunkered down at home.

But maple syrup is more than images of muddy roads and folks gathering around the steam on sunny, late-winter afternoons. It is also more than a luxury to float pancakes in. As a sweetener, pure maple syrup has been an important staple in food supplies for centuries. There are literally hundreds of delicious ways to use maple syrup in recipes and a little bit can go a long way (unless you’re trying to float pancakes).

Maple syrup stores well, refrigerated or in the freezer once opened. With its high sugar content, it won’t freeze. With a little effort, it ships well, too. As long as the Post Office remains open and the UPS truck keeps slogging up the road, we are able and happy to keep you supplied. The sap is running and we’re not going anywhere.

At this time, food products are generally considered safe by the CDC and FDA. Bobo’s maple syrup is drawn into stainless steel barrels at around 200 degrees F (93C) and is heated again to over 180F (82C) when packaged into glass. As always, everyone should wash their hands after handling boxes that have traveled hundreds or thousands of miles.

Be safe. Be kind. Be well.