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Maple sugaring was practiced by Indigenous North Americans long before the arrival of European colonists. While some modern tools and methods have been added over the years, the process of tapping maple trees and boiling the sap into syrup has remained largely unchanged. Today, maple syrup is a staple product produced in the Northeast United States and Canada.
The freezing and thawing of late winter and early spring provides ideal conditions for extracting sap from maple trees. On Saturday, February 18, from 11 am to 12 pm, the Wilton Historical Society will hold its very own Maple Sugaring Workshop. Museum Educator Catherine Lipper will talk about the maple sugaring process while participants help to prepare their very own tasty snack of maple tarts. Don’t miss out on this sweet mid-winter treat!
Suggested for ages 6-10. Members: $10 per child; Non-members $15 per child.
Please fill out the form below to register or email info@wiltonhistorical.org
Did You Know?
Different maple syrup producer states have different regulations on what is and is not considered maple syrup based on sugar content. The Vermont Maple Sugar Makers’ Association, founded in 1893, even has different classifications of maple syrup based on the syrup’s color, clarity, density, and flavor.