We had a decent syrup season last year -- not "wow", but not bad. Comparisons for us are difficult, since we spent over 100,000 on a new building, all new, high-tech equipment, etc. And last year was our first year as a "commercial" official business. We had also planned to tap many new trees, thus increasing our capacity, but that didn't happen due to unexpected issues. I have not heard any talk about a shortage of syrup; most years there is surplus, which is stored for the future. However, I would expect usage is up (parents working from home and feeding home-from-school kids pancakes!) so pressure is on supply-demand.

We sell our syrup for $10.00 a quart (I hear you "gasp"; I keep telling my husband he needs to raise the price a little! But he wants to make it affordable, and doesn't need to make a ton of profit). Three quarts fit into the USPS pre-paid $15 shipping box, so you get 3 quarts for $45.00. We ship only in the plastic bottles, to avoid the inevitable breakage.

I know you said you do not like the plastic; that's why I didn't offer to sell you any syrup the last time we talked about this! I don't know why you don't like the plastic, but you can repackage it.

You can easily pour the syrup into glass containers (we personally use mason jars) and reseal them. That means heating the syrup up to 180*, pouring it into sterilized jars (think canning) up to about 1/4" from the top, put on the lid and screw band, then turn upside down for about a minute to seal. Syrup that is processed this way will keep probably forever, although many folks say three year. Once it is opened, it must be refrigerated. However, if your syrup ever does get mold growing on it, just scrape off the mold, and heat the sryup to 180* and reseal or refrigerate.

We have only the "dark robust" grade of syrup. That used to be called B grade. A lot of folks believe that means inferior syrup - it is not. It's the only kind I use, and is preferred by most Vermonters and bakers. All syrup has to meet certain standards. All syrup that meets those standards will have the same density - measured with a hygrometer. The flavor may differ somewhat from farm to farm, depending on the terroir. If there is an off-taste, something is terribly wrong- like re-using a mason jar that once was filled with pickles! We do not reuse plastic jugs. We do not wash our glass jars with soap - that can impart an odd taste. Glass is not impervious. Or, using sap from a maple tree in late spring after the tree has budded; it gets a bitter, sharp taste.

Please let me know if you have questions, or want to order some syrup!

Chocomouse, how does one go about ordering your maple syrup, do you have a website for it?

Len, or anyone else who would like to order syrup, the address to order is scruggssugarhouse@gmail.com. My husband or son will respond, although our son just left for a 10 day camping trip in Maine so may not always have phone/internet connections. They do not have a website yet, but do have a Venmo account for payment, and do accept checks.

Food-grade oils must be recycled in Vermont, and recycling companies do take them. There are some centers that accept motor oil, etc, but not many. Many areas/town in VT do not have companies that do curbside pick up of trash, or they might pick up trash but not separate out the recyclables.

Skeptic, I do remember you said you like to have your syrup in the cans, not plastic. Years ago (1980s, we made about 15-20 gallons a year then, just for family), we put our syrup into empty liquor bottles, and asked friends and relatives to save their empties for us. My son, in grade 7, was part of a local church youth group that provided a breakfast following Easter sunrise services, and he donated some of our syrup. Easter morning, he walked down the center aisle of the church with a half-gallon Jim Beam bottle in each hand! I was told there were many loud gasps from the congregation. He was completely oblivious to what was happening. In the end, there was plenty of syrup for all the pancakes they served. When the liquor companies began using plastic instead of glass, we lost our cheap supply of bottles and started using mason jars!

Chocomouse -- I now have three quarts of your maple syrup! Will it keep indefinitely unopened? Should I keep it in the basement which is relatively cooler than upstairs. I'm looking forward to trying more recipes using maple syrup now that I have plenty. I was saving my maple syrup for oatmeal and pancakes and frosting where the flavor would stand out.