Maple syrup season is short and sweet, but easy to learn about thanks to the University of Illinois Extension.
Each January, the land-grant program welcomes hobbyists and those curious about the process to their maple syrup workshop. It is held at the Dixon Spring Ag Center and includes tours, live demonstrations, and an on-site 4-H pancake breakfast.
People get hands-on learning about tree tapping in the late winter.
Each gallon of maple syrup is made up of more than 40 gallons of sap which is boiled, filtered, and then boiled again.
In southern Illinois, the season lasts January through February but varies based on location. It comes to an abrupt end with the arrival of Spring, which leads to chemical changes in the trees making the sap bitter.
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