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Melba's Jammin'
 
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In article >, "Rachael of Nex, the Wiccan
Rat" > wrote:

> "Brian Mailman" > wrote in message
> ...
> > Rachael of Nex, the Wiccan Rat wrote:
> > > I've been told to stir a knob of butter into the jam or jelly to
> > > remove scum, prior (as I recall) to pouring it into jars. What's
> > > you take on this Barb ? I was somewhat concerned about the butter
> > > being a dairy product when BWB canning (and as it goes so far I
> > > haven't needed to bother about scum anyway).

> >
> > I'm not Barb and I don't play her on TV

>
> Heh. ;-)
>
> but what's the concern? If
> > you're heating the jelly/jam above boiling point, and then BWB at
> > boiling for some time any beasties are gone.
> >

> Didn't I read somewhere that when preserving dairy products one
> should use a pressure canner as they're not acidic enough for BWB ?
> Just how much dairy product counts as "dairy product" was what I was
> wondering.
>
> Rachael


I can't believe that a small bit of butter is going to alter the acidity
of a fruit product. Uh uh.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.