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:
_______________________________________________Where I grew up (west central IN) making molasses was a community activity like butchering or threshing or shelling peas.....We have a rogue sorghum plant that comes up in our garden every year. Has anyone ever grown it and made their own molasses?
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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