It’s a product called Steen’s Pure Ribbon Cane Syrup. Noting added, noting extracted, open kettle. No sulpur, no lime. Well, I’m not sure what open kettle means, (will have to research that) but I’m gonna get me some. Open kettle…hmmmmm I have visions of creatures being able to fly or crawl in, but hopefully with today’s manufacturing standards, they have taken to steps to guard us. I know if I leave something uncovered on the stove, the steam evaporates and whatever I’m cooking gets thicker, but if i cover it the reverse happens. So I’m thinking open kettle makes a more concentrated, thicker, stickier and flavorful brew.
Did you know rum is made from fermented molasses?
Did you Know that there was a great molasses flood in 1919?
In 1988 (the copyright on the first edition of Home Cooking) you could purchase a case of 24 5 ounce tins for $15.49 with shipping. Today’s price is 4 12 oz. cans for $19.25, not including shipping. I have to admit that I prefer my food preserved in glass, such as Grandmas unsulphured molasses,
I’m going to make Laurie’s gingerbread cake. When was the last time you had fresh gingerbread cake made with REAL fresh ginger grated by hand. Well, that’s what I’m going to make when my molasses arrives. But what I really want it for is my nutrition bars. I use about 1 cup a month to make my bars. It will be interesting to see if there’s a marked difference.
