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