1. Maple Syrup in the Classroom Lesson 7 Cleaning and Sanitizing Equipment

2. Maple Syrup in the Classroom Cleaning Equipment All equipment should be cleaned at the end and the beginning of the season. Clean equipment is the key to making quality syrup and preventing bacteria growth. Bacteria causes the sap to spoil as well as the production of darker and off flavor syrup. 7.1

3. Maple Syrup in the Classroom Cleaning Equipment Clean your pot, storage container and gathering pails throughout the season to make sure they stay sterile. Clean using only warm water during the season. Clean with warm water and a 10% bleach solution at the end of the season. Rinse well to remove all bleach residue. Boil spiles to clean and sanitize. 7.2