Plastic buckets

[jmello6085]

I use food grade plastic buckets for collecting sap and larger 5 gallon containers for storage (obviously I am very small-scale!) just wondering how many years I can use the same plastic containers before they should be replaced? This is only my second year and I cleaned them with watered down bleach last year after the season.

Also... I use restaurant pans for boiling. There are some burn marks inside the pans that I can't scrub out... Should these be replaced? Or is that nothing to worry about?

Thanks!


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[Run Forest Run!]

Hi jmello. You plastic containers should last you for years and years. No need to worry about that. Your pans are fine too. The dark spot might create a little bit of a hot spot, but I doubt it will be anything to worry about either. I find it helpful to have four restaurant pans. Two on the fire at any time and the other two being soaked and cleaned and ready to put back into rotation. That saves me some late night scrubbing to be ready for an early boil.

Be sure to post pictures of your work this season. Have fun!

[MapleLady]

I agree with Karen, those buckets will last you a long time. Some of my bakery buckets that I use for collection are 5 years old and still in good shape! As for the burn marks inside the pans, that happens at the boil line on my restaurant pans. Most of it will scrub off, but some will be there for good and I don't think it makes that much of a difference for a small operation.

I am currently boiling on 3 pans on a block arch -- and scrubbing those pans between boils. It's a good idea to have extra pans in the waiting -- definitely next on my list of items to purchase! Enjoy your season!

[jmello6085]

Thanks folks... Here was my set up for my first boil:http://uploads.tapatalk-cdn.com/20160301/2a13f442a4715f4d80ae1af7ed839715.jpg


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[maplestudent]

for those burnt sap lines on the pans.....last year at the end of the season I filled my pans with water and added some white vinegar to them. lit a fire under them, let it heat up and let the fire go out. left it in the pans for a couple days. I then scrubbed them with scotch-brite stainless steel scrub balls, and I got pretty much everything off.

needless to say, after one boil they are making a comeback.

[maplestudent]

these things (http://www.amazon.com/Scotch-Brite-Stainless-Steel-Scouring-3-Pad/dp/B002CQTXBC) . I got 'em at walmart

[Cedar Eater]

for those burnt sap lines on the pans.....last year at the end of the season I filled my pans with water and added some white vinegar to them. lit a fire under them, let it heat up and let the fire go out. left it in the pans for a couple days. I then scrubbed them with scotch-brite stainless steel scrub balls, and I got pretty much everything off.

needless to say, after one boil they are making a comeback.

Scrubbing with stainless steel will make scratches in your stainless steel, which will cause them to come back quicker. But they don't really hurt anything.

Has anyone tried burning them out with a small propane torch? They are carbon based and they should be burnable. You won't burn through SS with a wimpy torch.

[happy thoughts]

Bar Keeper's Friend should help get rid of those burn marks. It's cheap and nonabrasive and does wonders for stainless. You can find it at the grocery store with other powder sink cleaners like Comet. A long soak and a soft scrubby will also help. Try not to use anything that will scratch.

[smokeyamber]

+1 on the vinegar... just fill the pan and walk away for a few days... it takes everything off... it is all I use for the sugar sand as well on my pan.