The 80 gallons of juice is poured into an 80 gallon cast iron kettle and cooked by fire for about 4-5 hours. The water evaporates into sweet smelling steam. The metal rims are used to keep the foam from rolling out of the kettle. Back in the day, old ox cart wheel rims were used for this purpose.
The juice gradually thickens to become syrup and is carefully strained and bottled. 80 gallons of cane juice makes 8 gallons of syrup. We made 2 batches of syrup that day.