Maple Sugaring at the Jock Farm - Part 2

The next step is the finishing pan where its boiled yet once again to 221 degrees. T he heat is shut off and the syrup is cooled to 118 degrees and quickly bottled. Here, Tontaieriwahiine oversees the young men as they transfer the boiling hot liquid through yet another filter to the finishing pan.

Carol Jock stands guard over the finishing pan, you can see on the gauge the maple syrup almost ready for bottling.

Proudly displaying the fruits of their labor, Sebastian Anderson holds two containers of maple syrup.