We love too make sorghum made two weeks ago cook toò 230 degrees lots of work always glad to get done but very self satisfying when you eat your own food
@@DeepSouthHomestead yes I did my grandson did not he still loves his maple syrup he's a northern yet 😂 my wife loves it that she wants to make cookies with it the cookie is Ginger snaps but there's not enough there to do it that means I can have biscuits with syrups on later thank you for sharing an awesome gift with me I really appreciate it love you guys and prayers for you 🙏❤️🙏🙏🙏
I've just watched people making Jaggery, or rock sugar, from sugar cane juice, using a big evaporator pan just like yours. They were in Pakistan and used exactly the same process, and equipment, they just cook it down for longer until it's really thick. They then pour it into moulds to set it hard. They did add some white powder, maybe bicarbonate of soda? It really drew out the impurities and they actually set on top, like a hard crust. Makes it easier to skim off.
Doggone if Yall aint done it again good job the old fashion way with what you got thats home steadin.Im about to purchase 3 roller kehoe cane mill made right here in Savannah Ga by the kehoe foundry.The oldest foundry in the State of ga.I was lucky enough to be on the construction crew that turned it into the Savannah beer Garden found old smoking pipes,liqour bottles,my boss got the original 2 door safe for the kehoe foundry keep up the good work Mr.Danny.Thank ya
VERY COOL!!!!!!!!! WATCHED ALL THESE VIDZ!!!!!!!! THANK YOU, WAS GREAT WATCHING Y'ALL MAKE THIS, START TO FINISH!!!!!! "PLANT TO PLATE" LOL 👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏
This is how my grandmother's family made syrup in the 40's. They only had sugar one time when the syrup went too far. They were sharecroppers in South Ga.
That's an old country way to check if you're getting close to a set in Jam, when the mixture forms 'flakes' rather than just drops, what you called "Sheeting" you've got it to a set.
Hello,I finally had my phone fixed at a Verizon store by a Tech.guy there.My keyboard would not let me type,and I could not put in my password for the Wi-Fi.I am catching up on you all's video's.Your cane syrup is looking amazing.The process is very interesting to me.I will email you soon to see if I can get maybe 2 jars of it.If you don't have enough for I know other folks are on your list,and you use it for yourselves yearly I totally understand.We are still enjoying your blueberry jelly.I would go happy crazy if I had a blueberry orchard like your Family has.Keep warm there.It has gotten real cold here for the Bay Area,and here in Berkeley Ca.Especially at night.I hope you had a wonderful Thanksgiving with your Family and Friend's.Take care you two.Take your needed breaks,and chill Wanda.Love ya both.♡♡♡♡♡♡♡♡..........
Very cool, When I finish my Maple Syrup we finish to around 66 % sugar, what would guess your sugar content of your syrup when canned? Also do you ever granulate your sugar. Come by my channel I recently did this with Maple Syrup. Take care, Joe
UA-cam has got to come up with smell-o-vision because I bet it smells amazing! Will you be selling any of the final product cause we are very interested in growing our own and would like to try the final product first for some inspiration? God bless!
Wow! The steps & work you put into your syrup is so long from start to finish. I never saw anything like this before. Thank you for sharing 😊
We love too make sorghum made two weeks ago cook toò 230 degrees lots of work always glad to get done but very self satisfying when you eat your own food
This is the first time that I have ever seen syrup made. This has made for a nice video series, thank you for sharing this. The syrup looks delicious!
Y'all make it look so much easier than the other videos I've watched of folks making cane syrup. Thanks.
You have worked so hard to get where you are and the Lord has seen your faithfulness. God bless!
Wow...looks beautiful in the jar. It's a lot of work as ya'll have shown, but so worth it. Can't wait to be able to jar our 1st ever cane syrup.
This whole process is so amazing to see. Great job! Thank you for sharing.
I just shared this with my grandson and we are going to try something this morning on some pancakes looking forward can't wait
I hope you enjoy the cane syrup.
@@DeepSouthHomestead yes I did my grandson did not he still loves his maple syrup he's a northern yet 😂 my wife loves it that she wants to make cookies with it the cookie is Ginger snaps but there's not enough there to do it that means I can have biscuits with syrups on later thank you for sharing an awesome gift with me I really appreciate it love you guys and prayers for you 🙏❤️🙏🙏🙏
It is amazing how much juice you need in the beginning, Liquid gold right there
Looks great! I love the way y'all stay true to the old way (minus the mule running the mill!:) I think the cooker works great Danny!
I've just watched people making Jaggery, or rock sugar, from sugar cane juice, using a big evaporator pan just like yours. They were in Pakistan and used exactly the same process, and equipment, they just cook it down for longer until it's really thick. They then pour it into moulds to set it hard.
They did add some white powder, maybe bicarbonate of soda? It really drew out the impurities and they actually set on top, like a hard crust. Makes it easier to skim off.
Doggone if Yall aint done it again good job the old fashion way with what you got thats home steadin.Im about to purchase 3 roller kehoe cane mill made right here in Savannah Ga by the kehoe foundry.The oldest foundry in the State of ga.I was lucky enough to be on the construction crew that turned it into the Savannah beer Garden found old smoking pipes,liqour bottles,my boss got the original 2 door safe for the kehoe foundry keep up the good work Mr.Danny.Thank ya
VERY COOL!!!!!!!!! WATCHED ALL THESE VIDZ!!!!!!!! THANK YOU, WAS GREAT WATCHING Y'ALL MAKE THIS, START TO FINISH!!!!!! "PLANT TO PLATE" LOL 👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏❤👏
fantastic job Danny and Wanda with the cane syrup
Nice. I was wondering why the lemon juice is added during canning? Flavor or shelf stability?
Nice learning experience on sugar cane syrup. lost art in a world of high fructose corn syrup products.
It looks good in the jars! I'm sure it will be delicious!
Nice, we actually make our own in our area.
This is how my grandmother's family made syrup in the 40's. They only had sugar one time when the syrup went too far. They were sharecroppers in South Ga.
I now want to grow sugar cane! Amazing job!
That's an old country way to check if you're getting close to a set in Jam, when the mixture forms 'flakes' rather than just drops, what you called "Sheeting" you've got it to a set.
Hello,I finally had my phone fixed at a Verizon store by a Tech.guy there.My keyboard would not let me type,and I could not put in my password for the Wi-Fi.I am catching up on you all's video's.Your cane syrup is looking amazing.The process is very interesting to me.I will email you soon to see if I can get maybe 2 jars of it.If you don't have enough for I know other folks are on your list,and you use it for yourselves yearly I totally understand.We are still enjoying your blueberry jelly.I would go happy crazy if I had a blueberry orchard like your Family has.Keep warm there.It has gotten real cold here for the Bay Area,and here in Berkeley Ca.Especially at night.I hope you had a wonderful Thanksgiving with your Family and Friend's.Take care you two.Take your needed breaks,and chill Wanda.Love ya both.♡♡♡♡♡♡♡♡..........
BEAUTIFUL!!!! but.... all I could think was "Thank goodness I don't have to scrub those pans". Thanks for recollections
Believe me it is a job . Thanks
Sweet.
Why is the lemon juice used? Your syrup looks very good.
Lod Price It keeps it from turning to sugar before it gets used. Thanks
Hi guys, does anyone know the final sugar content? Also, how long does this last stored at room temperature?
Thanks a lot
Why do you add lemon juice? And the jars will seal without going into the canner?
To keep it from turning to sugar. Yes the cane is boiling hot, so it will seal.
Very cool, When I finish my Maple Syrup we finish to around 66 % sugar, what would guess your sugar content of your syrup when canned? Also do you ever granulate your sugar. Come by my channel I recently did this with Maple Syrup. Take care, Joe
10 gallons of juice makes about 1 gallon of syrup. It can be cooked down more times and you end up with blackstrap molasses.
To make maple syrup from sugar maple sap, the ratio is about 40 to 1 - 40 oz sap to 1 ounce of syrup. What is the ratio with cane syrup?
10 gallons of juice makes 1 gallon of syrup
What temperature do you cook it at and for how many hours?
I don't go by temp and time. I go by sight and feel.
@@DeepSouthHomestead OK, I tried to follow the same exact method but I ended up with light brown thick pancakes syrup lol
@@knowledgeisofgod Thickness is determined by how long it's cooked.
@@DeepSouthHomestead I was afraid if I cooked it any longer it would just burn
When you put the lid that tight while it's still hot isn't it possible that the jar can explode......?
NO
looks so good =)
How would I make small portions
Never knew this!
UA-cam has got to come up with smell-o-vision because I bet it smells amazing! Will you be selling any of the final product cause we are very interested in growing our own and would like to try the final product first for some inspiration? God bless!
Chick-a-Woof Ranch Yes send us a private message and we will sell you some.Thanks
kind of like cooking down maple syrup
Doesn't that draw ants???
:)
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