It had long been suspected that the egg came first but now we have the scientific proof that shows that in fact the chicken came first, said Dr. Colin Freeman, from Sheffield University's Department of Engineering Materials, according to the Mail.
Best Answer: The sap should be stored at a temperature of 38 degrees F or colder, used within 7 days of collection and boiled prior to use to eliminate any possible bacteria growth.
The longer the sap is boiled, the darker it becomes. It may take 43 or more gallons of sap to produce one gallon of syrup! Always use equipment designed for contact with food in the manufacture of maple syrup. The concentration of the sap to the right point is key to the safety and the quality during storage. Hot packing into jars. Once maple sap has been processed into maple syrup and the correct density is obtained, the syrup is ready for filtering and packing. Syrup is best filtered while it is still hot (185Â° to 190Â°F).