[Syrupmakers] Questions on cooking sorghum juice

[Gail Cross]

Thank you Lynwood, that is very helpful! Seems I had heard in the past that
there are some things you just do not cook in brass because of some
reaction with the metal in the cooking process, and I definitely wanted to
avoid ruining the juice after all the work of harvesting it!

Gail in MO

On Wed, Oct 29, 2014 at 2:52 PM, Lynwood Wagner <onjwagner at hotmail.com>
wrote:

> Brass is going to conduct a lot better than iron or stainless of similar
> geometry & thickness so you will want to be very careful approaching the
> end point.  We get rid of water in copper and finish in stainless for
> control reason.  With maple syrup going to just 66 Brix, we use all copper
> since frothing over the pans is not an issue.
>
> L. Wagner
> Johnson City, TN
>
> ------------------------------
> Date: Wed, 29 Oct 2014 14:31:49 -0500
> From: tenacity at fidnet.com
> To: syrupmakers at syrupmakers.net
> Subject: Re: [Syrupmakers] Questions on cooking sorghum juice
>
>
> Thanks Doug---I wasn't worried about cooking in copper, but this
> particular kettle is brass and I have no experience cooking in it, hence
> the question. I assume there WERE things cooked in it, as it is an old
> kettle, just not sure what was, and what wasn't.....
>
> Gail
>
> On Wed, Oct 29, 2014 at 2:05 PM, Douglas Gifford <historynutt at hotmail.com>
> wrote:
>
>  I have cooked in copper successfully. There is just less surface area in
> a kettle as opposed to a pan so it takes longer.
>
> Sent from my HTC EVO 4G LTE exclusively from Sprint
>
>
>
> ----- 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
>
>
>
> 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
>
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>
>
>
> --
> 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
>
> _______________________________________________ Syrupmakers mailing list
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>


-- 
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
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