Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!

Sorghum Revival: You Can Do This!

| 1/25/2012 1:07:48 AM

leverich sorghum millI think a sorghum revival is about to take place. Have you always been interested in growing and making sweet sorghum syrup? Have you eaten it or seen it made and wondered if you could do it? Maybe it's time to give it a try.

"Bronze Gold" 

Sorghum holds a value of many sorts. Some find appeal in its nutritional depth. It is sugar, but it is sugar full of necessary nutrients, including iron and magnesium. To a locavore it can become the accessible local sugar. Making sorghum is self-sufficiency at its best; this sweetener can be grown and processed on your own property with minimal equipment. For me, sorghum is a full of nostalgia as the memories of my family making it have nested itself as part of my childhood. Sorghum was brought to America many years ago, and we have certainly adopted it as part of our American heritage. Sorghum can become a family or community event where this locally grown cane, with a day's work, becomes a golden, rich syrup to be shared and enjoyed. In this way, sorghum can prove to be a community builder, strengthening and uniting friends and neighbors (as it did in the past).

Learn How! 

I want to help you discover this skill and become part of this revolution! It can start by learning about the process. Read the first article I wrote about sorghum making, or this 1975 Mother Earth News sorghum article. In future blogs I will be sharing information about seed varieties and ways to procure seed. We will also discuss sorghum mills. A heavy duty, quick method to squeeze a large portion of the juice from the sorghum cane stalks is a necessity to sorghum making, this is what the mill or press is for. For cooking and reducing the juice into sorghum, an outdoor furnace under a large pan is needed. There are also several useful tools needed for skimming and stirring the syrup as it cooks that can be easily fabricated.

Eat it! 

Warren Patterson
10/17/2013 10:19:16 AM

I wrote a few posts on my blog about our sorghum harvest if you are interested. We only got started after reading the article this year in Mother Earth News...thanks for the idea!

Warren Patterson
10/17/2013 10:18:56 AM

I wrote a few posts on my blog about our sorghum harvest if you are interested. We only got started after reading the article this year in Mother Earth News...thanks for the idea!

Cindy Tubbs Monroe
10/26/2012 7:16:43 PM

Sorghum syrup cooking is definitely a learning experience. My husband became interested in this about 20 years ago after hearing his Dad tell stories if cooking syrup as a boy. It has been a journey. We learned by making mistakes lol. Sometimes you just have to fail to succeed! After years of drought, a leaking pan, a pan that was too big, and many other mishaps, he finally had the process down. What he learned.....1) in Alabama planting in May results in the cane maturing in early September. Bad, bad idea. Way too hit. We now plant around July 1st so the cane is ready late October. 2) we cut our cane with a weed eater that has a blade attachment for cutting brush. One person grapes an armful of stalks while a 2nd person cuts them down. Works like a charm. 3) our Columbus mill is converted to run on the PTO of our tractor. Much easier than a mule. 4) by using the tractor, it is not necessary to strip the cane. Stripping the cane was done to make it easier on the mule. 5) a smaller pan is easier to use for cooking. 6) wood is nice, but propane is much, much easier for controlling your heat 7) keep a water hose handy! If it gets too thick too quickly add water. It will cook out! 8) if it is too thick you can aways microwave it in the jug! 9) cooking later in the fall reduces the number of yellow jackets. 10) clean everything thoroughly when you finish. It is much easier to do it then than if you wait until the next year. Year old syrup residue is touch to get off your skimmers! 11) the most important thing is enjoying the day! You are doing something that is becoming a lost "art".

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me