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runcible spoon
10-13-2009, 08:49 PM
I've been trying my hand at canning, and while making some peach sauce today, I got some unusually hardy foam that arouses my curiosity. Specifically, there was a ring of foam left in the pot after I filled my jars that had hardened to a sticky, chewy mass (that was delicious). However, the rest of the foam I skimmed off the top mostly melted back into sauce, although there was still a fair amount left. So, anybody knows what caused the foam-hardening? Was it just residual heat in the pot cooking the foam? I've never had foam harden like that before. The recipe was just peaches, sugar and lemon juice, no added pectin, if that matters.

Jamicat
10-13-2009, 09:00 PM
shhh...u may have discovered a new candy bar.

Try to make it again, drool some chocolate on it, then cool it down.

It has to remain whole non melty at 98.6 degrees. ;)

Harmonious Discord
10-13-2009, 09:04 PM
You made peach candy with the sugar on the side of the pot. The water in the syrup on the sides of the pan evaporates concentrating sugar. It sounds like the water content was down to almost soft ball stage.