Molasses is another sugar option that doesn’t get a lot of press. It’s a bit more expensive, sticky, and less commonly used. However, there are good reasons to consider adding some to your food storage program.
For one, it is simple to add molasses to granulated sugar to make brown sugar.
· To make light brown sugar, add two tablespoons of molasses per cup of granulated sugar.
· To make dark brown sugar, add four tablespoons of molasses per cup of granulated sugar.
Beyond this most basic of uses, there are a few things to understand about molasses. First off, molasses can be made from sugar cane or sugar beets.
· Sulfured molasses is obtained from young sugarcane and treated with sulfur dioxide to preserve it.
· Unsulfured molasses is extracted from ripe sugarcane and is not preserved with sulfur.
In addition, there are three main types of molasses:
· Light molasses has a sweet, mild taste.
· Dark molasses has a rich, full-bodied flavor.
· Blackstrap molasses is obtained from the processing of raw cane sugar. It tends to be bitter and is usually not eaten alone. It has the highest concentration of antioxidants compared to other sweeteners. And it is actually better source of iron than red meat for treating individuals with anemia.
Culinarily (apparently that’s not a word), molasses is most often used in making gingerbread and baked beans. I use it in Molasses Oat Bread, and my husband likes it on toast.
Molasses Oat Bread
2 2/3 cups boiling water
1 1/3 cups rolled oats
2/3 cup molasses
2 tablespoons oil
3 tablespoons sugar
2 teaspoons salt
1 1/2 tablespoons yeast
6-7 cups flour
In a large mixing bowl, combine the first six ingredients. Cool to 110-115°F. Add yeast; mix well. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down and divide half; shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350°F for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Like many articles describing the latest wonder food that will cure everything from colds and zits to cancer, many health benefits are attributed to molasses as well. If you are looking for a good, natural source for calcium, magnesium, potassium, iron, folate (important for women planning to become pregnant to prevent birth defects), vitamins B5 and B6, blackstrap molasses is the way to go. Unfortunately, you need at least a tablespoon per day. That’s a lot of blackstrap molasses, both to eat on a daily basis and to store for the long term.
In addition to being a natural source for vitamins and minerals, molasses has a medicinal use as well, in managing constipation. Research has demonstrated that a 50/50 mix of milk and blackstrap molasses administered as an enema is more effective than its conventional pharmaceutical counterpart of sodium phosphate. (And it is perfectly acceptable to use powdered milk for this.) More on this will be covered in a post on constipation.
How much should you store? Probably 16-32 ounces per person per year. If constipation is a concern, especially in children, you may wish to store double to triple that amount.
Links to related posts:
References:
https://www.organicfacts.net/health-benefits/other/health-benefits-of-molasses.html
http://www.fammed.usouthal.edu/Guides&JobAids/handouts/Constipation.pdf
11.21.22
