The Ball Blue Book of Preserving says that it's because the fruit is lighter than the syrup you canned them in.
Their solution is "Use firm, ripe fruit. Heat fruit before packing it. Use a light to medium syrup. Pack fruit as closely as possible without crushing it."
I hope this helps to solve the problem.
Their solution is "Use firm, ripe fruit. Heat fruit before packing it. Use a light to medium syrup. Pack fruit as closely as possible without crushing it."
I hope this helps to solve the problem.
MsgID: 205947
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: ISO: In a jam with jam
Board: Canning and Preserving at Recipelink.com
Shared by: Nikki A. Richards, Atlanta Ga
In reply to: ISO: In a jam with jam
Board: Canning and Preserving at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: In a jam with jam |
| Lauralee, Massachusetts | |
| 2 | Recipe(tried): In a Jam with Jam - Suggestion for Lauralee, Massachusetts |
| Barbara, Memphis | |
| 3 | Recipe(tried): Suggestions for Preventing Floating Fruit in Jam |
| Linda Lou,WA | |
| 4 | re: Preventing floating fruit in jam |
| Nikki A. Richards, Atlanta Ga | |
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