Molasses was an important staple in our pantry while I was growing up, and many other Amish pantries as well.
We used to get it from a bulk food store in five gallon pails.
After bringing it home, a gallon jar would be filled to make using it a little easier than having to lug a heavy five gallon pail around every time we needed some. The pails of molasses would be stored on the floor, tucked under one of the shelves in the pantry.
We used three different kinds of molasses.
Our most used was blackstrap molasses. We used it to bake bread, cookies, Shoo-Fly pie, and stirred it into milk to drink. Instead of having chocolate milk, we had blackstrap milk.
The second kind of molasses, some referred to as white molasses. In reality it was corn syrup. It was used for Pecan Pies, and church peanut butter.
The third was sorghum molasses which happened to be delicious spread on bread instead of honey or jams and jellies.