[Syrupmakers] Questions on cooking sorghum juice

[Douglas Gifford]

I have cooked in copper successfully. There is just less surface area in a kettle as opposed to a pan so it takes longer.

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----- Reply message -----
From: "Gail Cross" <tenacity at fidnet.com>
To: "syrupmakers at syrupmakers.net" <syrupmakers at syrupmakers.net>
Subject: [Syrupmakers] Questions on cooking sorghum juice
Date: Tue, Oct 28, 2014 7:42 PM


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



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