So, I canned some peaches. They were so beautiful, I just haven't seen peaches like this
since I was a kid. They were pouring juice when I cut them.
Anyway, it all went well, beautiful golden jars, but they are floating about 2 inches from the
Did I not pack them tightly enough? I left about 1/2 inch of head room from the top.
Is there any reason for concern?
Thanks for any help.
This is a somewhat common problem, especially with peaches. There are a variety of reasons, so without having to post all of the possibilities and solutions, here's a very good canning website that outlines the issues and what to do to prevent them:
I've had floating tomatoes, blueberrries and strawberries (yes, I canned strawberries, back in the day when refrigerator freezers were very small and held little; plus canned strawberries are good for sauce use). Canning berries sounds odd now as people usually freeze them, but that wasn't an option for me at the time and it's perfectly doable.
Perhaps you used a light syrup or packed too loosely or raw-packed. You mentioned that the peaches were very juicy; perhaps they were overripe; that could be the reason or one of the reasons. In my case with the fruit and vegetables, it was a raw-pack issue. It did not affect the quality of the fruit, the jars just looked funny. I found that they sort of settled down a bit in the jar after a week or so, although not completely. Whatever the case, I hope the website helps for your future canning projects.
I actually canned strawberries just last year...I was curious and wanted to give it a try...they leaked a little bit after coming out of the water bath, and yes floated to the top, but they were so tasty in the winter. Since they had so much liquid I was also able to make my own strawberry jello!
Everything bushwick girl said.
My solution: If I'm using jars with shoulders and the recipe calls for cinnamon I'll pack the jars, pour in the liquid, release the bubbles, and then hook two cinnamon sticks, crossed under the shoulder of the jar, then correct the liquid/head space and proceed. In other recipes I use two thin wooden skewers, cut to size, in the same manner. It really is only a cosmetic problem but I'm anal enough to do it. Plus it keeps the top layer from oxidizing.