Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.When canning fruits they say to skim off the foam?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(When canning fruits they say to skim off the foam?),it will help you,my kids.
And when making stocks, from meats they say to skim off the foam. Why is this and what exactly is the foam?
Answers: And when making stocks, from meats they say to skim off the foam. Why is this and what exactly is the foam?
I believe the foam is several kinds of oils that gets squeezed out ..and then salt or sugar binds them together..Into slag..!!
it LOOKS ugly and may not taste well..
when canning fruits, you need to skim off the foam (which is just a lot of air bubbles) because the air trapped in the foam can cause spoilage.
Foam from meat stock is bad tasting free proteins. and it is skimmed for looks and taste.
In canning, the foam takes headspace and is skimmed (I use a small strainer and am gentle) to get a true level in the jar.
This foam is usually caused in the heating of dense sugars.
foam is that bubbles which u find for example after shaking the Pepsi.and this is because it has a negative chemical effect on our health.
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Kitty said: Yes.When canning fruits they say to skim off the foam?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(When canning fruits they say to skim off the foam?),it will help you,my kids.
And when making stocks, from meats they say to skim off the foam. Why is this and what exactly is the foam?
Answers: And when making stocks, from meats they say to skim off the foam. Why is this and what exactly is the foam?
I believe the foam is several kinds of oils that gets squeezed out ..and then salt or sugar binds them together..Into slag..!!
it LOOKS ugly and may not taste well..
when canning fruits, you need to skim off the foam (which is just a lot of air bubbles) because the air trapped in the foam can cause spoilage.
Foam from meat stock is bad tasting free proteins. and it is skimmed for looks and taste.
In canning, the foam takes headspace and is skimmed (I use a small strainer and am gentle) to get a true level in the jar.
This foam is usually caused in the heating of dense sugars.
foam is that bubbles which u find for example after shaking the Pepsi.and this is because it has a negative chemical effect on our health.
correctness,It's Non-profit and only for informational purposes.
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