Mr. Johnny, sitting and Mr. James holding a
jar of Blue Ribbon Sugar Cane Syrup.
Mr. Johnny plants sugar cane and every November, friends and neighbors come to Mr. Johnny’s farm in Pelahatchie
, Mississippi to help with the milling, cooking and canning of the blue ribbon sugar cane syrup. Everyone starts at day break and most of the time the last syrup is finished late into the night. There are biscuits
cooked and brought by the women. Mr. Johnny and Mr. James are teaching Mr. Johnny grandson how to use the mill and cook the syrup. As the sugar cane juice cooks into syrup, someone stands by skimming off the top. Mr. Johnny still milks his cow every morning and makes his own butter in an old dasher churn. He also grows corn, then shells the corn with an old hand turned corn sheller, and uses his corn mill to make fresh corn meal for bread.
Below is the fire heating the sugar cane juice into syrup.
MR. James and my hubby Terry, turning the wheel , the sugar cane is placed in the front and the mill strips away the peelings, squeezing out the juice into a tank and is pumped up the the sugar cane cooking area.
The sugar cane mill, with a pile of sugar cane peels.
Lady Katherine, trying to catch the syrup as it comes out of a pipe into a cheese cloth covered bucket. The blue ribbon sugar cane is then placed into jars or cans, by Mr. James wife, Frances.
Mr. James is showing Terry how the sugar cane is cooked.
After the cooking process the sugar cane cooker, has to be cleaned with water and soda.
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