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Thu, Feb 20, 14 at 6:58
| I've been making jam out of last summers frozen fruit. I had a batch of strawberry-cranberry that was particularly foamy. That made me start thinking about why we skim the foam off jam. I do it because that is what grandma taught me to do when canning. I have abandoned some of her other canning practices - is this another of her practices that I can abandon? So - why do we skim the foam? Is it for cosmetic reasons? Or is there some safety reason? |
Follow-Up Postings:
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| Partly but not entirely cosmetic - foam has a lot of air. More air left in the jar, higher likelihood of jams molding or fermenting. |
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- Posted by myfamilysfarm 5b (My Page) on Thu, Feb 20, 14 at 21:32
| Next time, add a small pat of butter just after the boiling time, it's amazing how much foam disappears with that little bitty bit of butter. I use stick butter, 1/4# stick, about 1/4" thick. |
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