How to make Sugar Cane Syrup

hello everybody this is Danny from deep south homestead we're out here now late need him we go take and cut our I came this afternoon it's been the two-week period from since we tossed the tops off of it you didn't dry we're gonna cut it to see then we're going to squeeze it and mixer up in the morning so this is we're going to cut it with the loppers and pile it in that's right we've got the cane cut now to go into the meal kind of just not doing a large amount this year we're going to be planting and replanting most of what we've got so we can expand our cane patch but we wanted a little fresh syrup this year so we thought we'd cut some of it to grind to make us a little bit of fresh syrup for the winter you hello everybody this is Danny from deep south homestead we're out here this morning we cut our cane last night it is about a quarter till seven we're going to start grinding the sugarcane this morning into juice and we're going to be cooking syrup today so we're going to hope y'all enjoy the process and watching us do this now I know we're doing it with a lawnmower we're not doing it the old traditional way but I don't have my building setup I don't have a mule and I don't have nobody who has a mule so we're just going to do it the way we have to here today at Deep South homestead to find a little bit of juice runoff under our cheese cloths here we don't want to waste none because we ain't got much on this little bit we're doing okay that's the juice and here's the this here's all the trash that comes out of it right here so I get another pot get going again alright we're putting our next layer of cheesecloth on here we're using this today because we don't have the evaporator pan and the building built down there for this other system to work off of so we're just drying enough today to make us a little syrup to get us through the wintertime it ain't going to be much but we just want to make a little bit of syrup normally the juice would pour down into this thing here and it would come out down through here through a PVC pipe and run down the hill to go into the evaporator pan that we would be cooking in but because we're grinding such a small amount today we're only going to we're going to put it in these black pots like this we're going to take it to the house and cook off our syrup in the house mainly because our sugar cane patch this year is not as big as we'd like and we're trying to replant it to make it a much larger patch because of then the fact that most sugar now has got roundup in and we're trying to fix it where we can make our own sweetener here at Deep South and we're gonna need more cane everybody we're in here in the house this is a way we're going to cook our syrup off we're gonna do it on the stove and some pots and what I'm doing is I'm just takin I'm labeling the cane juice this is what's called sugar cane juice see it was like dirty dishwater to be honest with you but we got to cook them here he's out of it that's what's involved in syrup all syrups made that way cane syrup that is we're going to do is we're going to fill us a pot full and we're going to cook it down this a little bit of a time-consuming process because you have to cook and skim you got to know when to skim because if you skim at the wrong time then the drugs out of it what all the impurities is what weak weak the old people call it droves but the impurities will actually fall down into the syrup if you try to do it too late in the process and then you won't get it out of the syrup you'll have dirty looking syrup oh we've got the juice in the pot now it's beginning to actually start steaming a little bit as you can see this is what we're talking about this is beginning stages of the skin ones that start coming to the top right here now you don't want to be messing with them too much why are you cooking because if they want if they ever drop down into it when it starts making syrup then you've actually got nasty syrup in so we will be kind of taking our time and pulling the skin ones off kind of slowly whenever it gets to that point we're just not quite at that point yet I want to show the better the job you do of skinning and when you're squeezing out your juice as a filtering process make sure skinning a lot less as you can see in the bucket here this is it looks really nasty this is what actually comes off of cane syrup when you're cooking it this is the trash and the drugs that I talked about and you look over you see it running to the edges of the pot now you don't want to get it too hot some things have to turn this down a little bit and skim that off but the the better filtering process you do when you're squeezing your cane juice the less work you have to do when your get take a look in this pot here this is a little bit difficult this is kind of a deep pot it's not your normal suit set up here but we want to show you this is the skimmers that we're talking about here if I can figure out how I can get this around where you can kind of get a view what we're talking about taking over there it's kind of like that that's the skin as we're talking about taking off and we put them over here in the pot and you can kind of see this was completely cleaned just a minute ago us that's how nasty it is there we go that's what we're talking about we kind of take this off and basically all you're doing to make syrup when you squeeze this you're just cooking the water out of the syrup is all you're doing because when there's so much sugar in this till I mean that's basically all you're doing and we'll let that go just a little bit we're not going to take too much more off of it but well here we are now we've been cooking for let's see we've been cooking for two hours almost the original line was right up here you remember of the juice now we're way down there and we're beginning it to the point where we're not going to be far from it want to cook in to start making syrup you can see the difference in the bubbles the way they are that is what you call the beginning stages now this other pot look at the difference on it see this one here is not nowhere near ready to make syrup the one beside it is already getting at that point where you see the little tiny bubbles starting to pop up now I'll show you a little bit later on one of the ways you determine your syrup is by the bubbles and how they how they rise all right here we are we have our pot and you can see we were originally right here with the juice now we're almost we're probably not an inch deep on the bottom it's been two and a half hours now you see the difference in two bubbles now they're going in a minute they're going to change and then the whole fights just going to foam up with foam we've got to really watch our temperature then because that's the point you'll scorch the throat so we'll bring you along when we get to that point now when you get to this point you start seeing these little tiny bubbles popping up everywhere like this you do not want to be stirring and moving your syrup around any because if you do if there's any trash left in it will get mixed in with a syrup and you'll not be able to get it out hardly so at this point just let it cool okay this is one of the next stages we've got you see how the bubbles have changed now we're getting to be more uniform and you see the little skim and float around and if you do not want to be touching it at this point because if that goes down in it then you have lost it in the syrup now you notice how what's it how the bubbles are getting to be more and more you're gradually growing what's going to happen in anything I'll start coming up that pie and that's when you got to watch it because that's when you can scorch you okay now we're up to what's called a quarter inch bubble stage it's coming up the vein we're looking for 3/4 inch to one inch bubbles you can see they're starting to form in here but the middle still got like you've little quarter inch bubbles in it but you'll see the bigger ones starting to form now for we got to start watching to make sure we don't scorch it hey we're getting up there we've got to be careful with it at this point okay we're starting to see a lot larger bubbles over here around these edges now yes that's telling me that we're getting to the point where I like pancake syrup I don't like my syrup beat point where you keep drag something to it and tears it all the pieces so I'm gonna just do a little quick test here there's no more drugs in it so let me test some we don't want to make we will make sure we don't stick it to the bottom that's it see how it's cheating that's pancakes or if we're they're just a half a teaspoon so we have one jar sealed okay we'll let that sit down run from that and the joint Genoa comes in handy that's another use for Genoa right there we have the cheesecloth which was actually sent to us by a fellow subscriber yes very handy with this we like to always test our syrup to see the consistency that we have to see make sure it's what we want okay sets fridge kind of cool it down pretty quick we're gonna get a pint this time and the first jar sealed yeah pretty awesome my back you could hear it in this video we're just going to clean the rim for the lid of lid and a ring on it and let it cool yeah you can just it's already been processed all we got to do is just put a ring and a lid on it's already been sterilized the jars have been sterilized we just took them out of oven yeah we put lemon juice in it and lemon juice and oh you're gonna ask is too that's to keep it from turning the sugar alright everybody we're finished with our cooking syrup let me say this if you plan on trying to survive on the homestead and you try to do this stuff to have sweeteners what you're looking at right here is four pints of cane syrup that came out of five gallons of juice this morning we squeezed this is eight hours worth of cooking on the stove now we did this as an experiment to see should everything happen and we have some kind of life-changing event in this country where we would need to come up with our own source of sweetener then what you're looking at right here is eight hours worth of cooking so it's a lot of work being sustainable on a homestead now one thing you know it is only filled up to here these are all sealed we kept some out because tonight one is going to be making biscuits and we gonna have fresh cane syrup with it but we wanted to show you all this process of making cane syrup the old-fashioned way without using all the old-fashioned and men now hopefully and in the future probably next year we're hoping to have everything set up where we can do it the old-fashioned way with the evaporator pans and all like y'all saw in the first part of the video when I used to cook sar up a lot we just don't have that setup on this particular homestead now that was on my other homestead I have the evaporator pan still and I have everything I need I just have to get a building built and get a furnace built before we can actually do it again but we wanted to show you all this process we're a little bit early this year and we've done this only in the time of the year that we don't to show y'all house so sugar cane syrup is made normally I would not do this till sometime in November when it actually got cold enough to do it because if you try doing this process outside with temperatures warmer than 32 degrees to 35 degrees what happens is the bees come out of the woodwork everywhere Yellowjackets honeybees and they literally will take you over you end up getting be bit a lot because you just can't get rid of the beans so that's why we did this this time of year I'm not recommending do it at this time of year if I was doing it outside I would not have done it this time of the year but we did this to make this video to show our subscribers how a sugar cane syrup is made I hope y'all enjoyed this video thank y'all for deep south homestead

Channel: Deep South Homestead

Views: 123,962

Keywords: Deep South Homestead, homesteading, homesteading in Mississippi, gardening, sugar cane, cutting down sugar cane, squeezing sugar cane through an antique cane mill, how to make sugar cane syrup, how to make syrup, cane syrup, sugar cane syrup, cane mill, chattanooga new model cane mill, making syrup the old fashioned way, stripping sugar can, syrup making process, sugar cane syrup making equipment, sugar cane syrup making, sugar cane syrup recipe

Id: 5YmGkFdsSgI

Length: 19min 37sec (1177 seconds)

Published: Fri Oct 07 2016