[Syrupmakers] Getting Started With Sorghum

[Ken Christison]

Sheri,

Welcome to the list!  We should be able to provide all the assistance you need
except the actual physical help.  

First we need to know how many stalks of cane you have.  If it is just 20 or 30
you won't need to worry about using the kettle.  I usually find it takes 15 to 20
stalks to make a gallon of juice.  Any amount less than 5 gallons can easily be 
cooked on your kitchen stove.  Even if you have more than that, you might want
to make just enough juice to make a test batch on the stove.

Let us know what city or town you are near, and perhaps there is a list member
in your area.  If not, we might be able to locate someone who is a member of
the NSSPPA, (National Sweet Sorghum Producers and Processors), in your area 
who will grind some cane for you.

Take care.

Ken



----- Original Message ----- 
From: Sheri Ann Richerson 
To: syrupmakers at syrupmakers.net
Sent: 7/4/2008 6:16:19 AM 
Subject: [Syrupmakers] Getting Started With Sorghum


 
Hi. I have planted my first sorghum this year. I am needing to find a way to juice it and was told I could use a juicer. I only planted one packet of seed just so I could try the process and find out what it was like and if we liked sorghum syrup. A friend suggested there might be someone in the area (Central Indiana) that would be able to juice it for me for a cost. I might also be interested in simply purchasing the equipment, again depending on cost. 
 
I do have a 75 gallon cast iron pot I was going to use to cook it down. If I understand correctly I cook it until it turns amber and is thick. Is this correct? I would use canning jars (pints) to bottle it then. What is the process for sealing the jars? 
 
Sorry to hit everyone with so many questions right off the bat but the sorghum is growing and I know time is short.
 
Thanks so much!
Sheri
 
 
 
 
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