Sugar canes heading for processing.
Sugar producers have elaborate refineries with shredders, mills, filtration and clarification systems for extracting the juice and making sugar. Using somewhat more primitive techniques, you can extract the cane and clarify it at home. Use sugar cane juice as is, or crystallize the juice and grind it to turn it into homemade sugar. Use only fresh sugar canes, as they will contain the most juice.
Instructions
1. Cut the sugar cane into small chunks using a sharp knife. Place the pieces in a shallow pan.
2. Crush the chunks to squeeze out the juice. Crush them thoroughly by repeatedly rolling over them with a rolling pin or pressing down on them with a pestle or a meat mallet.
3. Pour the juice out of the pan and into a cast-iron pot. Bring the juice to a boil on the stove.
4. Skim the foam that forms on top, using a strainer spoon.
5. Cook the juice until it turns into syrup. The time it takes for the juice to turn into syrup will vary, depending on how much juice you have and how thick you want the syrup. For a large amount of juice, it may take several hours.
6. Set the pot in a sink filled with a shallow layer of cold water. Allow the syrup to cool. Pour the syrup into a glass bottle.
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