Sunday, October 2, 2011

Sorghum molasses, the sticky part

post #55
       Yes, I have been looking forward to sharing the photos from last Sunday's "cook down" which was done at the old home place.  And good fortune provided morning fog!  Therefore, instead of sun creating shadows and too much contrast, for several hours there was interesting light.
      Today's post is mostly just photos with captions, because I've tried to fit in the entire "rest of the story."  I didn't get to use all the images I have, but surely a dozen of them give the flavor of things, so to speak.

overview: stalks from the trailer to the boil table by way of being "squeezed"
hound help!
squeezing the juice from the sorghum stalks  -- David, the mill's owner, has altered his 100 year old sorghum mill this year to slow down the force of the tractor which is now being used instead of horses or mules.
filtering the juice before it passes into the black hose and down the hill to be boiled
the beginning of a day of keeping the fire going and the juice moving
later in the day, thicker sorghum, closer to being skimmed enough to fill a jar
keeping the fire box filled and burning, all day

sun's coming out, it is hot, sorghum winding down

tools for skimming and for bringing the molasses through the sections, ready for the jars
one last filter, then into the jar while still hot so the canning top will seal

      My thanks to everyone for tolerating my camera while you worked!!  These photos are more of a record of how things are done than they are art, but it is hard to do even this much without the generosity of the people being photographed.  If there are inaccuracies in my descriptions, I hope someone will let me know.  I enjoyed being with you all very much.  And the fog sure helped the photos, and my stamina, believe me.

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