"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