[Syrupmakers] I have cooked cane juice two years now and each time I get settling at the bottom of my sealed and cooled jars.

[John Catoe]

We settle our juice overnite and strain it, use bottles of ice to keep it cool, we fire hard as we can till it’s almost syrup. We also strain the hot syrup and settle it and bottle cold. Works for us

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On Nov 9, 2017, at 8:24 AM, Louis K. Broussard Sr. <vetman96 at yahoo.com<mailto:vetman96 at yahoo.com>> wrote:

Am I cutting the cane too long as someone suggested?  I skim all the way through the cooking.  I start the fire low at first and build it up after a time.  I strain the juice through a fine mesh.  Any suggestions would be appreciated.
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