Keeping Canned Fruit From Floating (2004)

There are several reasons why fruit floats in jars following home canning. If the fruit is lighter than the syrup, or if the fruit is too ripe, it is likely to float to the top of the jar. Other causes include processing too long in the hot-water bath canner, packing the fruit too loosely in the jars or using a raw fruit pack. Floating does not affect the flavor or keeping quality of fruit. Here are some ways to help prevent floating:

- Pack fruit solidly into the jar, as closely as possible without crushing.

- Use firm, ripe fruit for canning.

- Heat fruit before packing.

- Use light to medium syrups instead of a heavy syrup. If you are canning without a sugar syrup, the fruit should be firm and just ripe. Pack raw fruit firmly into the jar and cover with boiling water or unsweetened fruit juice. For hot-packed fruit, heat the fruit in water or unsweetened apple juice; then pack the hot fruit and syrup into the clean jars.

- Use the recommended time for processing in a hot-water bath canner. Water in the canner must be deep enough to cover the jars with at least one or two inches of water above the jars, plus space in the canner to allow for boiling water. If the water boils down during processing, add boiling water to keep it at the required height above the jars. Boiling water must be above the jars to ensure that the lids and mouths of the jars are sterilized.

Contact your local cooperative extension office for more information about canning fruit.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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