Store the leafy greens in a sealed container in the refrigerator if you plan on eating them later.
Make sure to cut the beets on a cutting board, or you risk cutting into the counter or table top.
You should use a large or medium saucepan.
You should store the beets in an airtight container. Try to use them as soon as possible.
Allow the molasses to cool for at least thirty minutes. Use a spoon to check the consistency of the syrup.
You can crush the beet sugar and store it in another air tight container for use. Write the date that the molasses was prepared on the container it is stored in. The molasses has gone bad if it becomes moldy or fermented. [8] X Research source
Sorghum canes are typically harvested in late fall, like late September or early October, before the first frost hits. You can tell the canes are ready for harvesting when the cluster of seeds at the top of the canes have turned yellow or brown. Sugarcane is ready to be harvested when leaves have dried up and become yellow or brown. The plant core structure should be weak. [10] X Research source
It is better to purchase if you do not have access to a harvest or mill. You will probably have to cut the stalks about five or six inches from the ground to avoid soil contamination. The debris, stalk, and pulp can be composted or kept to be used for other process later on.
The size of the pot depends on how much juice you have. Typically, the pot should be at least 6 inches deep.
Stir regularly during the six hours to prevent sugar from sticking to the bottom of the pot. Skim the green substance off with a large spoon of molasses strainer.
Light molasses is made from the first boil. It is thinner and sweeter than molasses that has been boiled two or three times. [15] X Research source Dark molasses is the product of the second boil. It is darker, thicker, less sweet, and stronger in flavor than light molasses. Blackstrap molasses is the product of the third and final boil. It is the thickest, darkest, and least sweet type of molasses.
The top layer will crystallize and turn into sugar after a while. You will to remove this top layer. You can crush it and store it in another container.
Any type of pomegranate juice will do. Just make sure it is actually made from pomegranates, instead of artificial flavoring.
Put a newspaper or paper towels underneath the pomegranate while you are opening it.
You should have enough for 4 cups of juice.
Adding sugar and lemon keeps the molasses fresher for longer, as well as making the molasses have a sweet and tart flavor. [21] X Research source
Stir the mixture occasionally during the hour it is simmering. Stirring it prevents the sugar from sticking to the bottom of the saucepan.
Allow the mixture at least 30 minutes to cool. Check on it every so often to see if it has cooled down.
Pomegranate molasses is great as salad dresses, in sauces, as a meat marinade, and as a topping on desserts. [25] X Research source
