Since people kept hitting that post and expressing interest, this year I decided to record a short how-to video on making sugarcane without a sugarcane press. If you're in cane-growing territory or have added this amazing grass to your food forest, you should find this interesting:
Sugarcane really isn't that hard to grow. Like sorghum or sugar beets, it's a really good sugar source for small homesteads without mature maples. It doesn't need a swamp, either - we grow ours in regular garden soil without trouble. I may add some to the edge of a banana circle (oh yeah) this coming spring... but that's a topic for another day.
This last year when I was harvesting my sweet corn I was pulling every plant and taking the corn off it .
and cutting the stalks up about 2 to 4 inches long
I started chewing some of the stalks it was sweet as the corn . may try next year to see if it wont make sugar
we don't have a problem with lack of water we have a problem with mismanagement
beavers the original permies farmers
If there is no one around to smell you ,do you really stink!
I worked with the Louisiana sugar can industry for a while. It looks like you performed the operations similar to what we called a "cane diffuser" in the industry followed by syrup evaporation. Good stuff!
I was pretty frustrated in my various attempts to press cane in other ways. I was looking for low-tech methods that would work off-grid. The fibers are incredible, however. The torque/pressure required to smash the cane is nothing to sneeze at.
I still hold out hope that Herrick Kimball (creator of the Whizbang Chicken Plucker) is going to invent a simple cane press...
Location: Grand Valley of Colorado's Western Slope
posted 3 years ago
HI sugar cane syrup folks! I don't live in sugar cane climate, but can grow sorghum, and corn and beets, so this is kind of interesting. I think anything that has a high enough sucrose content could be done this way, but I wanted to ask you: if you let the syrup boil too long, does get a burnt taste, before getting burnt (if it does), does it go through a caramel phase, or would you have to add butter to get caramel?
Also, what does cane syrup taste like? Sugar with a tiny bit of molasses? Maybe I'll look for some at the store just to find out!
If I grew some (non gmo) sugar beets, I could probably just grate them couldn't I? I know sugar beet sugar tastes different than cane sugar, but does it give some kind of molasses-y substance?
Thanks for the fun post.
PS, If I had apples to hand out, I'd give you one!
Here I have seen presses that are like 2 rolls and they have to let the cane go through it 2 or 3 times, to get all the juice out.
I have tried it, and it looks and tastes like ... white sugar....
Does yours taste more like caramel or rapadura?
Can you make sorgum syrup as well?
I am sure that it can grow in the same place as bananas, they are big herbs both!
Xisca - pics! Dry subtropical Mediterranean - My project However loud I tell it, this is never a truth, only my experience...
It's a pleasure to see superheros taking such an interest in science. And this tiny ad: