In the mountains of Appalachia the art of making molasses is alive and well. Molasses, a thick, dark brown syrup made from sugar cane or sorghum cane is a delicious alternative to honey and maple syrup. Rich in iron and other minerals, molasses has a robust taste and distinctive flavor not found in any other syrup.
Instructions
1. Cut the sugar or sorghum cane about 5 or 6 inches from the ground in early October.
2. Remove the seeds by cutting them off at a slant with a sharp knife. Some people let their cane stand for one week before taking it to the mill for squeezing.
3. Squeeze the cane at mill into a large tub until full.
4. Strain the juice through clean white cloths wringing as you go to get all the juice.
5. Pour the juice into a boiler pan approximately 7 feet long, 3 feet wide and 12 inches deep. Each pan will hold about 90 to 100 gallons of juice.
6. Place pan over a wood fire by resting it on concrete blocks built around the fire. Molasses must cook slowly and evenly to prevent burning. Boil juice for around 6 hours.
7. Skim the green substance from the top of the juice as it boils with a special molasses strainer.
8. Pour into sterilized canning jars while hot to keep the molasses from cooling and turning hard. Jars will self seal as the syrup cools.
Tags: sorghum cane
