I was carefully following the Ball canning guide instructions for canning sliced apples. It said to put the (peeled, sliced) apples in the pot with the sugar
syrup (which I had made according to the directions) and bring to a boil and simmer for 5 minutes just until the apples were heated through. However, it took
more than 5 minutes for the pot to come to a boil. By the time it had, the top of the mixture was all foamy. After simmering for 5 minutes, it was clear to me
that the apples were more nearly cooked, than "heated through". I put the apples in the jars and added the syrup and processed in the canner. Am I
doing something wrong here? It seems like it would be better for the apples to be less cooked when used later for making pies. Appreciate any advice.
Why did my sliced apples get foamy?
| Author | Comment | ||
|---|---|---|---|
 susanbee |
Why did my sliced apples get foamy? |
Lead | |
|
Posts: 1 (11/01/09 19:51:34) |
|
||
|
mcnerd |
|||
|
Posts: 258 (11/02/09 07:12:40) |
The Ball Blue Book states "Gently boil apples in syrup 5 minutes" which I read to mean is to add the apple slices to the already hot syrup for a
period of 5 minutes. Yes, you definitely processed them too long this time. Next time you will do better.
The foam is a result of the natural sugars and pectin in the apples mixing with air and is commonly seen when making jams. It is visual only. With jams it is just scooped off and enjoyed later when you have a moment to relax.
Support Botulism: Prepare your food in an open kettle and seal.
|
||
|
susanbee |
|||
|
Posts: 2 (11/02/09 18:01:50) |
Thanks for your help. I still have lots of apples on my two trees so I will be doing this again.
|
||
Quick Reply
CanningPantryForum.com is owned & operated by Highland Brands, a Limited Liability Corporation of Utah, USA.
Highland Brands Phone: (800) 285-9044 Fax: (435) 245-0104 Email:
Shopping Site Home: http://www.CanningPantry.com
Forum Home: http://www.CanningPantryForum.com
