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Does anyone add salt to home-canned jam?

I am more curious about whether the salt will affect the chemistry of the set rather than the flavor aspect.

I personally add a small amount of salt to all of my sweet dishes and I find that it definitely helps the pallet engage the flavors more readily.

I am making a huge batch of Seville marmalade and as long as the salt wont effect the set-up of the marmalade or hinder the preservation aspects, I will add a small amount of salt.

So I am basically not asking for flavor advice, I am more curious about the chemistry of fruit preserves and salt.

Jan 04, 2014
brownox in Home Cooking

Best Thai in Seattle

Thaiku is closed.

I really liked their Kow Soi. :(

Nov 16, 2012
brownox in Greater Seattle