Canning Fruit - floating, hot or raw pack

by Suzanne
(Los Angeles, ca)

Hi,

I am new to canning but have been successful
with pickles and jam....However, in canning
peaches blueberries and apricots, either in
hot or raw, I have about 2" of liquid in
both quarts and pints. I am careful about
head space, and all jars seal fine.

I usually tighten the jars, then turn back
one quarter inch. Could they be too loose?
Any ideas? I so envy the beautiful jars I see
everyone can, mine look so flawed!

thanks very much
Suzanne

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answer:

Hi Suzanne,

Hot packing will reduce the floating and allow you to get more in the jar for some products... but it doesn't always eliminate it.

I included a picture of some apricots that I recently canned just so you could see that not everyone has perfect jars.

This batch I believe was cold packed. I also did another batch hot pack. The floating was less but there was still some.

How you tighten the jar lids should not affect the amount of floating. I just tighten my rings finger tight. As long as your jars are sealing they are safe.

What I like to do is after the jars are cooled completely I turn them upside down and jiggle a little. This shakes up the fruit and spreads it out a bit in the jars. It will still float back up to the top but it will be less compact.

I don't mind the floating I still think the jars are pretty!