When the finished syrup of the correct density is taken off the evaporator, it contains suspended solids called Niter or "sugar sand". These are precipitated calcium and magnesium salts that form during evaporation. It is believed the trees take up these elements from the soil.
Before our syrup is bottled, this sugar sand is filtered out under very high pressure. Our earliest method was to filter the syrup through a series of paper filters. As our operation expanded and to keep up with our larger evaporator, we have gone to a pressure filter specifically designed for maple syrup production.
After we've finished filtering, our syrup is bottled at 190 degrees using a water jacket heater to maintain the proper temperature. Research has shown that the processing of maple sap into syrup kills any microorganisms present. But we bottle at 190 degrees so that no spoilage of the syrup occurs.