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One of the best bartering products when SHTF is undoubtedly going to be sugar. It will also be a great product to have in order to make treats that boost morale and lend a sense of normalcy to life How to Make Beet Sugar Not surprisingly, beet sugar is made from sugar beets. These aren’t the same as the red or white bulbous beets that you’ve eaten as a dinner side or with pickled eggs; sugar beets actually look more like a parsnip or daikon than they do their sister beets. They’re elongated and have a similar coloring to white potatoes and sugar beets grow well in a variety of climates just like all beets do. Sugar beets were originally grown to feed livestock but aren’t really fit for human consumption. Here’s one of our favorite things about sugar beets – after you make the sugar, you can still use the leftover meat of the beet as a hot or cold mash for your livestock. No waste! Beet sugar is super-easy to make, too. No special equipment is required and it doesn’t take a long time to do it. Scrub your beets to get all dirt and debris off of them. Thinly slice, dice or shred the beets and place them in a pot. Add just enough water to cover the beets. Heat to a boil then simmer long enough for the beets to become tender and soft. Remove from heat and strain the beet pulp out of the juice using cheesecloth. Return the syrup to the pot. Hold the cheesecloth full of pulp over the pot and squeeze as much water as possible out. Simmer until it becomes a thick, honey-like syrup, stirring frequently, then remove from heat. Place in a storage container and allow to cool. As it cools, the sugar will crystallize. Remove crystals and smash into a powder with your fingers so that it looks like table sugar. Store and use just like you would regular sugar. Just FYI, you can expect to get about 17% of your original beet weight in sugar. To do the math for you, you’ll need about 10 pounds of beets to yield 1.7 pounds of sugar.