Foam Control for Canning Wort

[Keith81]

I have never canned anything but I would like to start pressure canning wort for starters. I've read a bunch and watched several videos and I'm confident I can do it safely.

I'm the type of person that is risk adverse when it comes to potential boil overs so I add Fermcap to all my boils. I haven't found any mention of foam control when pressure canning so I'm sure it is probably not necessary.

My question is would there be any harm in adding a drop of Fermcap to each jar? I didn't know if the foaming played a role in driving out air and helping get a good seal (science never was a strong subject for me).

Thanks, Keith

 

[mirthfuldragon]

You don't need to add it. If there is any foam, I haven't noticed it, and I expect the presure in the pressure cooker makes it a non-issue. Completely unnecessary in my experience.

A drop per jar is a massive over-dose regardless though - IIRC the recommended dosage for boil control is 1-2 drops per gallon. If you were dead-set on using it, add it to the wort prior to transferring the wort to the jars for canning.

 

[IslandLizard]

[EDIT] Reread, you're pressure 'canning'. Not necessarily in 'cans.'

Here's a related (recent) thread on preparing and storing starter wort:
https://www.homebrewtalk.com/forum/threads/need-some-help-with-lme-brewing.663020/

 

[Keith81]

Thanks. I'll skip the foam control. I was planning on pressure canning it for 20-30 min @ 15 psi. From what I've previously read 15-20 min is enough but I wanted to go longer to to be sure.

 

[IslandLizard]

I would read around a bit on this topic. Some have experienced serious wort darkening or a lot of dark tar-like precipitate after pressure canning wort.