Can someone PLEASE tell me where I am going wrong with fruit?

I was given a lot of rhubarb and have spent the entire evening canning it - now I may be a newcomer to 'canning' but even we brits 'bottle' rhubarb, for goodness sake!

I follow instructions to the letter, but every time I do fruit, the same thing happens - half a jar of fruit, floated right up to the top, and two inches below it of just syrup.

IF it settles, then I usually end up with a two inch gap full of nothing, above the fruit and the syrup.

It's so frustrating. So if anyone can tell me please how to put this right, I'd be most grateful.

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Posted by Anonymous

Well, I've never canned rhubarb before, but I know with tomatoes, separation is normal. No matter how tight you pack the jar, the cooking process is going to shrink it so there is much more room than expected. If you have tried to eliminate the air bubbles when packing it in the jars, my guess is that you did everything right - it will just require some stiring when you use a jar. As long as it tastes good, it should be fine.

~PlainJane

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Posted by Joanne

This most always happens when you "fresh pack". That means not cooking or heating you fruit/veg before adding them to the jars. When you heat the product first, it brings out the juices and shrinks it. Therefore, less juice and more fruit/veg in the jar. I always "hot pack" now... I like my canned goods to look good as well as taste good! I dumped 14 quarts or peaches out one time because I couldn't stand looking at those floaters....made peach butter and peach juice and recanned it, LOL! Also, you really save on jars (they are expensive!) because you can fit more in and shelf space for storage . If you have a Ball Blue Book, just follow the "hot pack" method. The trick is not to over-cook your fruit/veggies before adding them into the jars :o)
Good luck and don't get discouraged!
Joanne

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Posted by KimMC

I haven't canned pure rhubarb before, but I've done it with strawberries to make jam. If your doing fruit jam's make sure you stir it for about 7 min or so after you take it off the heat. It helps to keep the fruit from floating.

If your doing plain fruit I would cook it down a bit first then put it in the jars to can. This would stop the fruit shrinking.

Is there much juice in your canner? If you think it's being sucked out in there, let the water bath canner sit for about 10 min with the lid off before you take the jars out. This lets them cool a little. Some times if you take them out right a way the pressure sucks the liquid out. I've had it happen with peaches.

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Posted by Anonymous

Never done canning, so can't help. But just wanted to let you know that rhubabrb and ginger jam is definitely worth the effort!

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Posted by mamaof2andtwins

I have not canned rhubarb, but I have canned peaches, pears and cherries. They all float when the are raw packed (without cooking first). There is nothing wrong with raw pack. I did it a lot before I started hot packing my peaches and pears. I still raw pack the cherries. Your rhubarb will be fine and very edible. Take heart.
Blessings,
Jennie

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