[Syrupmakers] Questions on cooking sorghum juice

[Gail Cross]

This year we did a second harvest of a smaller patch, and got about 22
gallons of juice. Rather than using our 50-gallon stainless pan, I am
wondering about cooking in my brass 30-gallon kettle. Is there any problem
cooking sorghum juice down to syrup in brass?
Secondly, has anyone ever frozen the sorghum juice and cooked it at a later
date? Does this work out well?
Any feedback greatly appreciated! I'm posting these same questions on the
Facebook page in case some of you check there too.


Gail in MO



Zones USDA 6a, Sunset 35, Heat 7

"I know of no creature unworthy of my time or my compassion."

"He is your friend, your partner, your defender, your dog. You are his
life, his love, his leader. He will be yours, faithful and true, to the
last beat of his heart. You owe it to him to be worthy of such devotion."

Unknown

‎"Look back on our struggle for freedom,
Trace our present day strength to its source,
And you'll find that man's pathway to glory
Is strewn with the bones of a horse." -- Anonymous
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://syrupmakers.net/pipermail/syrupmakers_syrupmakers.net/attachments/20141028/353f4803/attachment.html>