The Daily Item, Sunbury, PA - Tree juice? Sweet

Sun, Nov 08 2009

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Peyton Salvatori, a student from Shik Elementary in Loyalsock, anticipates the taste of maple sap straight from the tree at PPL-s Montour Environmental Preserve's Sugar Shack in Danville Tuesday Feb. 24, 2009. The preserve opens their Sugar Shack to the public in February and March starting with open housed Sat. Feb. 28 and Sun. March 8 from noon until 4 p.m.
Liz Rohde /

A spoonful of maple syrup from PPL-s Montour Environmental Preserve in Danville Tuesday Feb. 24, 2009. The preserve opens their Sugar Shack to the public in February and March starting with open housed Sat. Feb. 28 and Sun. March 8 from noon until 4 p.m.
Liz Rohde /

Dick Hess, from the Environmental Education Center, explains the boiling down process of maple sap to syrup to students visiting PPL-s Montour Environmental Preserve's Sugar Shack in Danville Tuesday Feb. 24, 2009. The preserve opens their Sugar Shack to the public in February and March starting with open housed Sat. Feb. 28 and Sun. March 8 from noon until 4 p.m.
Liz Rohde /

Students watch as Janet Grecsek, from the Environmental Education Center, catches a drop of maple sap on her finger at PPL-s Montour Environmental Preserve in Danville Tuesday Feb. 24, 2009. The preserve opens their Sugar Shack to the public in February and March starting with open housed Sat. Feb. 28 and Sun. March 8 from noon until 4 p.m.
Liz Rohde /

Published February 25, 2009 11:00 pm - NetSummary

Tree juice? Sweet
Students learn details of maple syrup business

By Karen Blackledge
The Danville News

WASHINGTONVILLE -- Nine-year-old Mitchell Klingerman thought his latest school lesson was really sweet. Literally.

"It tastes like it has a lot of sugar," said fellow third-grader Lexi Girarti, 8.

The third-graders from Schick Elementary School, in Loyalsock, were part of the first group of students to visit the Sugar Shack and other maple syrup areas Tuesday at the PPL Montour Preserve.

Through about mid-March, several thousand school students and other groups usually visit the preserve to learn about maple syrup.

Another third-grader from Loyalsock, Brynn Dunkleberger, 9, termed the syrup "really awesome."

Nicholas Salvatori, 8, said he didn't know where syrup came from before visiting the preserve.

"I learned that it's made in a big container to get the bugs out," said 8-year-old Cody Shope.

At the Sugar Shack, Dick Hess explained to the children a gallon jug of real maple syrup sells for about $50. It is costly because "you have to tap a whole bunch of trees, strain the sap, cut a lot of firewood to cook it with and stand for eight long hours to cook it."

People selling maple syrup must meet government standards of 67 percent sugar compared with 2 to 3 percent of sugar when the liquid is tapped from the tree, he said.

After it is cooked, the syrup is strained through a heavy felt bag to remove any dirt or insects -- Hess said spiders favor the sweet liquid -- and then put it into containers.

If the syrup is cooked longer, it becomes more sugary and can be made into different shaped candies.

He invited the kids to bring their families to free open houses from noon to 4 p.m. Feb. 28 and March 8 at the preserve. "There will be a family here selling syrup, candy and jellies," he said.

Programs begin on the hour during the open houses starting in the environmental education center with a talk and film. Afterward, it is a short walk through Goose Woods to the Sugar Shack. Those attending should dress for the weather.

E-mail comments to kblackledge@thedanvillenews.com.