Comments on: Birch Syrup Harvesting Within Interior Alaska

By: Jeff

Jeff — Thu, 16 Apr 2026 18:43:03 +0000

In reply to Sharon Gherman. Very interesting! That does make sense since I think most rice cookers use temperature to decide when to turn off. Great for making the finishing step a hands off process!

By: Sharon Gherman

Sharon Gherman — Thu, 16 Apr 2026 17:48:32 +0000

Great article – thanks! I’ll add one more tip that we’ve discovered: use a rice cooker for the final brewing of small batches. It will automatically switch to “low” when the level boils down and will prevent the syrup from burning.

By: Jeff

Jeff — Sat, 30 Apr 2022 05:34:58 +0000

In reply to Yves. There are two primary schools of thought on that. Ours is that the tree will recover on its own, given enough time. We spread out our harvest among many mature birch across multiple years to allow that time. So that's how we roll.

By: Yves

Yves — Fri, 29 Apr 2022 17:21:40 +0000

One question, is there anything you have to do to the hole left in the tree when you remove the tap?
This is new to me. A lot of good info! Thanks!

By: Ronnie Safreed

Ronnie Safreed — Wed, 19 Jan 2022 23:39:45 +0000

BTW, from some tree nurseries in Canada & parts of the northern & northeastern states both butternut (white walnut) & black walnut trees can grow in zone 2 not for mature nut production but can be used for other purposes & the sap from nut bearing trees is like maple syrup. The sub artic can be a place for these types of trees for syrup. It would be interesting if there are any hardy maple trees for zone 2. Also it seems like sugar beets can grow in zone 2 & if you can get sugar & molasses from sugar beets. I know honey can be produced in the sub artic with packaged bees just for each season & some types of Siberian honey bees that can over winter with additional care.