Making Sorghum

Reader Contribution by Sherry Leverich Tucker
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There is something special about the first couple of weeks in October. Summer gardening is coming to a close, pumpkins are turning from dark green to bright orange. The air is changing from warm and moist to crisp and dry. Transition is happening in nature and in life. Sorghum making takes place during this period before freezing, but after those hot days of summer when the sorghum was thriving and growing. The cane that was planted in June is now mature and ready for harvest.  

Sorghum is a sweet, dark, heavy syrup made by cooking the juice squeezed from sorghum cane. Sorghum is a tall cane that looks similar to field corn and makes a cone-shaped seed head filled with BB-sized seeds. Similar to maple syrup, the sweet juice cooks down into syrup. It takes approximately 10 gallons of sorghum juice to make 1 gallon of syrup. Its qualities are somewhat like that of molasses and can be used in place of molasses in many recipes.

About Sorghum: What Exactly Is It? 

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