Some of you will plant non GMO sugar beets in your garden this year, so I want to share my thoughts on how to turn them into good white sugar. Unless your sugar says pure cane sugar, it is made from GMO beets.
Grow non GMO beets for healthy sugar. Most health issues from “processed” foods are because they are made from GMO-based products like corn, soy, wheat, and sugar. Most Americans eat 50 or more pounds of sugar every year. That is a lot of GMO. Every GMO plant has male sterility built into its genes through cytoplasmic modification, which facilitates hybridization, creating a doomed genetic line of females only. This male sterilization is passed down to all offspring through the mother. Not one person knows what this is doing to human beings.
For sugar from your easy to grow sugar beets, process as follows:
Ingredients: sugar beets, water
Remove the green tops completely. Even the smallest amount of leaf material will turn your white sugar into St. Patrick’s Day sugar and shorten its shelf life.
Scrub beets thoroughly to get all dirt and debris off. Use a stiff vegetable brush, sugar beets are rough skinned. Grate or shred the beets into a heavy bottomed pot. Small pieces will process faster and produce more sugar. A heavy bottomed pot will help stop scorching and ruining your sugar.
Add just enough water to cover, you will have to boil it all off later. Heat to a boil, then simmer, stirring to keep from scorching. Simmer long enough to make the beet tender and soft.
Remove from heat and cool to a safe temperature. Pour the liquid through cheesecloth to get the fibers out. Repeat until they are removed, because they cause impurities in your sugar that could spoil it during storage and be ugly at the least. Squeeze cheesecloth plus residue to expel the most liquid for processing.
This fiber residue plus the greens can be fed to farm animals and is good for them. Many farmers grow sugar beets only for livestock.
Return liquid to your thick bottomed pot and simmer until it is thick like honey. Stir gently to keep from scorching. I plan to use cast iron to add iron to the sugar as a trace nutrient.
When thick, pour into an oven-proof glass container (preheat to 250°F to prevent breakage). Let dry. It will crystallize as it cools. Once cool and completely crysyallized, use your hands to break up the crystals into granular form. It should look like commercial table sugar and you can store and use it as such.
If you stop processing before it is so thick, you can have beet sugar syrup instead of crystals. Use it in just about anything you would use molasses in, bread, coffee, desserts.
I plan to grow about a 10×10 area in sugar beets. Turning a crop of sugar beets into table sugar improves family health without onerous habit changes one step at a time.