![]() ![]() ![]() May not be reprinted or used online without permission. McNamara said that without using the process to concentrate the sugar, they would not be able to boil the amount of raw sap they collect fast enough to use it all before it spoils. Already concentrated sap arriving that afternoon from one of two off-site reverse osmosis stations serving a portion of the family’s 30,000 taps from orchards in four towns had a 14% sugar content. Jeff McNamara, monitors the reverse osmosis equipment brought to his family’s Mac’s Maple sugarhouse in Plainfield, N.H., Thursday, March 18, 2021. Send requests to Valley News photographs - James M. It has been a slow start to the season, but McNamara expects to be boiling every day for the next couple weeks. ![]() Jeff McNamara, left, and Robbie Williams, right, near the end of their day after making just over 500 gallons of syrup at Mac’s Maple in Plainfield, N.H., Thursday, March 18, 2021. ![]()
0 Comments
Leave a Reply. |