How to Make Crystallized Sorghum Usable

Sorghum is a pure syrup that is made from sorghum cane. It is very dark and thick, and actually very good for the body. It contains essential vitamins and minerals our bodies need to survive. Including iron, calcium and potassium.

The drawback to sorghum is not only can it be hard to find pure sorghum in some areas and expensive, it usually comes in large jar. Sorghum over a period of time can crystallize, making it impossible to eat with biscuits. Don't throw it out yet. The process is very simply reversible.

Difficulty: Easy

Instructions

Things You'll Need:

• Crystallized Sorghum
• Cooking Pot
• Water
• Stove

1. Place the jar of sorghum in a cooking pot. Put water in the cooking pot. Fill it to the point that is above the sorghum in the jar, but not over the top of the jar.

2. Turn the stove on low heat. Never turn the stove on high or begin heating the water before placing the jar inside. The glass can burst.

3. Heat the pot until the sorghum returns to it's natural thickness. It is now ready to use again.

Tips & Warnings

• Sorghum is a pucker sweet treat, but it's also natural. Use it in oatmeal and other products for a natural sweetener. Use in moderation.
• Never turn the stove on high or begin heating the water before placing the jar inside. The glass can burst.
• Sorghum is healthy but don't over do it. It is not safe for diabetics to eat much sorghum as it does contain sugar.

[goodselfme]

on 9/9/2009 tx FOR THE sorghum softening tips