We have had several people ask about why the fruit that they are canning floats in the jars. Floating fruit doesn’t affect the taste or the safety of the fruit just the appearance. There are several reasons why this may happen.
To limit the floating fruit:
Can fruit using a hot pack where the fruit is heated before adding to the jar. This is especially true for peaches and pears.
Strawberries are ready at the “pick your own” farm near my home. My family enjoys fresh strawberries, but if I pick more than we can eat in a few days I enjoy making strawberry jam.
These days we have several different options for preserving jams and jellies. We can make freezer jam or the cooked jam that can be preserved in canning jars. Any jam or jelly recipe should be followed exactly as written. You should not double or cut these recipes in half—the jelly may not set if you do.
Freezer jam is the easiest product to make. You simply prepare the fruit, stir in the instant fruit pectin and ladle the jam into clean jars. After a short standing period the jam is refrigerated or frozen. Remember, you can’t can freezer jam.
Cooked jam or jelly takes a bit more effort. Fruit or juice is prepared, then heated, pectin is added to the juice or fruit, sugar added, product boiled for a minute, and lastly the jam or jelly is placed into clean jars with ¼ inch of headspace. The product is processed in a boiling water bath canner for 5 minutes (10 minutes if the altitude at your home is over 1000 feet and under 3000 feet).
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.