Pixie Posted February 13, 2007 Share Posted February 13, 2007 when a canning recipe sais to skim the foam off the top...what happens if you dont? i have never seen foam on the things i make to can, so maybe i am not doing something right? maybe i AM doing something right? just wonderin' Link to comment
Violet Posted February 13, 2007 Share Posted February 13, 2007 The foam is mostly a problem with jams and jellies. It is more of an anesthetic problem. It stil tastes good. I put the foam in a little dish, refrigerate and eat it on toast. Adding a 1/2 tsp. of butter in jams will cut down on the foam. Link to comment
Pixie Posted February 13, 2007 Author Share Posted February 13, 2007 my jam is the only thing i make that idont add butter to...lol i guess i was doing something right after all. i am thinking to sell some of my jam and garlic jelly at farmers markets this year. as well as afghans and hats and scarves and such. iam looking forward to it! now if only i had time to crochet/knit! lol Link to comment
mom11 Posted February 13, 2007 Share Posted February 13, 2007 Our local Mennonite Jam Shack, sprays the top of their hugh vat of jams and jellies with that spray stuff, you use to coat cookie sheets and baking pans...The stuff to keep your baked goods from sticking...Pam...That's it, but I think they use the canola type. They say it really helps. Link to comment
Pixie Posted February 16, 2007 Author Share Posted February 16, 2007 neat! i will have to look in to that. Link to comment
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