The last step in making the syrup is filling the jars. The final stop will be to eat the syrup on something, maybe a hot biscuit, yum, yum! This tradition has been going on in Barbara's family for generations. It use to be done out of need, it is now done more out of tradition!
Another gourd is used to check to see if the syrup really ready to take up. Note the ribbons that hang from the gourd.
Nearing the end of the cooking process the bubbles go all the way to the bottom of the pot and it looks like a big pot of cooking grits. The color also changes to a light brown color. It is almost time to cut the heat.
Once the impurities have been removed a ring is added to the top of the kettle to allow the pot to really roll. This helps boil off the water from the juice.
The kettle starts to really roll before the skimming is finished so a gourd with holes is used to cool the surface so that the fire can continue to keep bringing up the impurities from the bottom of the pot.
The juice is transferred to the kettle and the cooking starts. At first a lot of skimming is required to skim off the impurities that come to the top.
The last step in making the syrup is filling the jars. The final stop will be to eat the syrup on something, maybe a hot biscuit, yum, yum! This tradition has been going on in Barbara's family for generations. It use to be done out of need, it is now done more out of tradition!
Another gourd is used to check to see if the syrup really ready to take up. Note the ribbons that hang from the gourd.
Nearing the end of the cooking process the bubbles go all the way to the bottom of the pot and it looks like a big pot of cooking grits. The color also changes to a light brown color. It is almost time to cut the heat.
Once the impurities have been removed a ring is added to the top of the kettle to allow the pot to really roll. This helps boil off the water from the juice.
The kettle starts to really roll before the skimming is finished so a gourd with holes is used to cool the surface so that the fire can continue to keep bringing up the impurities from the bottom of the pot.
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