moonstar Posted July 11, 2006 Share Posted July 11, 2006 I've read some recipes that include adding a pat of margarine or butter to help eliminate/reduce the amount of foam produced. Would you recommend doing this for all recipes..do you personnally add it to your recipes? Link to comment
Guest Guest Posted July 11, 2006 Share Posted July 11, 2006 yes I do add a little butter to keep the foam down! I am sure you could add a little corn oil or olive oil as butter is just fat. So far my 4 year old preserves is still as good as the day I canned it! Link to comment
moonstar Posted July 11, 2006 Author Share Posted July 11, 2006 No bubbling foam disasters ,yet, but was wondering about the added butter. Thanks. I'll be adding some to mine. Link to comment
brightblessings5 Posted July 12, 2006 Share Posted July 12, 2006 WHAT!? I like the foam-skim it onto a saucer and let it set and eat it with a spoon. No foam? That's like not being able to lick the bowl. *necie wanders off mumbling 'just not right...not right at all'.....* Link to comment
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