Maple Syrup in the Classroom by Pete Barnum

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Lesson 7Cleaning and Sanitizing Equipment
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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.

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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.

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