To make molasses, you cut sorghum or sugar cane about 5-6 inches from the ground in early October and remove the seeds by cutting them off. The cane is then squeezed at a mill into a large tub. The juice is strained through clean white cloths, then poured into a boiler pan and placed over a wood fire and cooked slowly. The juice must boil for about 6 hours. A green substance is skimmed from the top as it boils with a special strainer. Molasses is then poured into hot sterilized canning jars to keep it from turning hard. Jars seal as the syrup cools.