Skimming off the Foam

PlantsAndYarn(5)July 17, 2013

Lots of recipes dealing with canning fruits, jams & jellies say to skim off foam, if necessary. Since I am lazy, lol, I am wondering what happens if you do not skim off the foam?

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readinglady(z8 OR)

The foam contains a lot of air, so essentially you're increasing the headspace in the preserve. Potentially you're reducing the shelf life of the jam.

Also, personally I don't care for the texture or flavor of the foam, though some don't mind it.

You can either prevent it by adding 1 tsp. of butter to a batch of jam (keeps foam down) or eliminate by skimming. Your call.

Carol

    Bookmark   July 17, 2013 at 12:43PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Agree with Carol. Excess headspace and the air in the foam is trapped in the jar. That increase the odds of mold development and shortens shelf life. It isn't a major chore to skim.

Dave

    Bookmark   July 17, 2013 at 12:48PM
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dgkritch(Z8 OR)

I find that if I let the jam sit for 5 minutes or so off the burner, then stir again, most of the foam dissolves. I skim the small amount that's left into a bowl. The jam is still plenty hot to put into jars, I lose less to foam, and I make toast while the jam is processing to use up the foam!

Works for me!
Deanna

    Bookmark   July 17, 2013 at 5:12PM
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myfamilysfarm

The foam also looks bad. The butter tip has saved me over and over. Now I keep a stick of butter near when I jamming.

    Bookmark   July 17, 2013 at 5:42PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

make toast while the jam is processing to use up the foam!

Good idea Deanna! Any chance to sample the fruits of our labors. :-)

Dave

This post was edited by digdirt on Wed, Jul 17, 13 at 20:26

    Bookmark   July 17, 2013 at 6:58PM
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PlantsAndYarn(5)

Thanks for your replies. I was just curious about it.

    Bookmark   July 20, 2013 at 7:38PM
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