Why keep air out of creamed honey batches?
 
If air gets into a creamed honey mixture, the air will float to the top of
the jar and make a head of foam much like that you can get with extracted
honey.  And, just like extracted honey, foam in creamed honey is considered a
major cosmetic fault.
 
When I make creamed honey, I let the seed/honey mixture stand for an hour or
two after mixing to let the air bubbles rise to the surface before pouring
the jars.  Since I pour from the bottom of the mixing pail, all the foam
winds up in the last jar.  That jar goes on our kitchen table.  I also do not
stir creamed honey after the intial mixing; this to avoid introducing air to
the mix.
 
W. G. Miller
Gaithersburg, MD