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  • From: <eureka AT hctc.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] sorghum
  • Date: Sat, 01 Nov 2008 11:57:00 -0600

That's what we're trying to come up with, a source for sugar. We've already established my maple won't make syrup because we don't have enough cold weather to make it run. I like the idea of keeping bees, but I was very allergic to them as a kid, although an adult allergy test says I'm not allergic to them anymore. It's probably too cold and arid here for sugar cane. We've grown beets with some success except the pill bugs like them too. Soil is so rocky and they are kind of deformed so sugar might be a better use for them. I have no idea how to get sugar out of beets but I suppose it's a boiling down process. Has anyone made sugar from beets?

One thing we can grow is agave, and agave nectar is now being sold as a syrup here. I'm not too keen on how it tastes on anything, it has an after taste. They are perennial, and large, and, um, very pointy. I suppose I could get those going for cooking sugar and make tequila too!

--Sage
Way Out in Texas

On Sat, 1 Nov 2008 12:10:34 -0400
Lynn Wigglesworth <lynnw1366 AT hotmail.com> wrote:

This reminds me again of how many different natural sweeteners there are. I've made maple syrup and sugar; that's something that anyone can do on any scale. I like maple sugar in almost everything except coffee.

Lynn Wigglesworth
Tioga County, PA

eureka AT hctc.net wrote:
Wow, what great memories of molasses making you and Don both have from growing up. Guess I always thought the seeds were used not the plant stalk, but it does make sense that's where the sugars would be stored. Sounds like I would not have a way to make the molasses if I grew it...I don't have horses or a press of any sort...

--Sage



On Sat, 01 Nov 2008 01:35:19 -0400
SJC wrote:
We have a rogue sorghum plant that comes up in our garden every year. Has anyone ever grown it and made their own molasses?

Where I grew up (west central IN) making molasses was a community activity like butchering or threshing or shelling peas.....

Basically the process was to macerate the plants (mules operated big rollers), press the macerated plants (mules again, big press), then boil down the sap in large flat pans over wood fires (kids to tend), very carefully, until enough water is out of it that it won't spoil. I don't know how they tested for that, but know that was the critical part that one old fellow in our neighborhood was in charge of. Couldn't quit until Elmer said it was done.

Then we filled all the crocks and jugs everybody had brought, had a giant feed, spent the rest of the day visiting. Go home to chore. Bed late.

SusanJane, in Maine
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