A Question for the Experts
 

Hi all,
This is my second season at canning, and have a question. I recently
made strawberry jam, and after processing & cooling, I see that the
fruit has risen to the top. Should I have turned the jars over as they
cooled? Didn't want to mess with the seal, so unsure as to what to do-
nothing?

A Question for the Experts
 

"Merryb" > wrote in message
...
> Hi all,
> This is my second season at canning, and have a question. I recently
> made strawberry jam, and after processing & cooling, I see that the
> fruit has risen to the top. Should I have turned the jars over as they
> cooled? Didn't want to mess with the seal, so unsure as to what to do-
> nothing?

What recipe did you follow? Did you use pectin?

At this point, I'd say do nothing. But next time, stir your mixture for 5
minutes (as you skim any foam) before pouring in to jars and sealing. This
usually works to prevent floating fruit. Another option, if you're not
entering fairs, is to rotate the jars as they cool. This could be top to
bottom, or just on the bottom rim, in circles, if you know what I mean.

Turning the jars top to bottom *could* interfere with the seal, if it's not
a GOOD seal. And it will mess up the lid.

That's my 2 cents,

good luck,
Kathi

A Question for the Experts
 

"Merryb" > wrote in message
...
> Hi all,
> This is my second season at canning, and have a question. I recently
> made strawberry jam, and after processing & cooling, I see that the
> fruit has risen to the top. Should I have turned the jars over as they
> cooled? Didn't want to mess with the seal, so unsure as to what to do-
> nothing?

Ah so, grasshopper, you managed to get that two or three layer effect we try
so hard for?
Sometimes unriper fruit is to blame. The stirring business works good for
me. Not well, but good. I'm thinking of measuring all the night before and
stirring in 1/2 cup of sugar to macerate or something and let that work
overnight. I dunno.
Those won't make it for a blue ribbon, but your loved ones will praise
you. Just tell'em to stir once after opening, that'll do the trick.
Edrena

A Question for the Experts
 

"Merryb" > wrote in message
...
> Hi all,
> This is my second season at canning, and have a question. I recently
> made strawberry jam, and after processing & cooling, I see that the
> fruit has risen to the top.

Happened to me this year as well. It happened to my mother 30-odd years
ago from time to time. My guess is that it tends to happen with very ripe
berries
because there's so much sugar in them that the jam itself has a higher
density
than the fruit pulp. However the ripest berries make the best tasting jam
so you just pick whether it's more important to can for looks or taste and
do that.

Ted

A Question for the Experts
 

On Aug 5, 12:05*am, "Ted Mittelstaedt" > wrote:
> "Merryb" > wrote in message
>
> ...
>
> > Hi all,
> > *This is my second season at canning, and have a question. I recently
> > made strawberry jam, and after processing & cooling, I see that the
> > fruit has risen to the top.
>
> Happened to me this year as well. *It happened to my mother 30-odd years
> ago from time to time. *My guess is that it tends to happen with very ripe
> berries
> because there's so much sugar in them that the jam itself has a higher
> density
> than the fruit pulp. *However the ripest berries make the best tasting jam
> so you just pick whether it's more important to can for looks or taste and
> do that.
>
> Ted

Ahhh- you may have it- they were the last pickin's of the season. My
hubby & I went and picked them ourselves. I had foot surgery on May
30, so I'm a little behind this year. I was really happy to get what
we did, and they were fantastic. The jam is damn good, too, so I guess
I'm happy with that. Thanks for your reply!

A Question for the Experts
 

On Aug 1, 3:52*pm, "Kathi Jones" > wrote:
> "Merryb" > wrote in message
>
> ...
>
> > Hi all,
> > This is my second season at canning, and have a question. I recently
> > made strawberry jam, and after processing & cooling, I see that the
> > fruit has risen to the top. Should I have turned the jars over as they
> > cooled? Didn't want to mess with the seal, so unsure as to what to do-
> > nothing?
>
> What recipe did you follow? *Did you use pectin?
>
> At this point, I'd say do nothing. *But next time, stir your mixture for 5
> minutes (as you skim any foam) before pouring in to jars and sealing. *This
> usually works to prevent floating fruit. *Another option, if you're not
> entering fairs, is to rotate the jars as they cool. *This could be top to
> bottom, or just on the bottom rim, in circles, if you know what I mean.
>
> Turning the jars top to bottom *could* *interfere with the seal, if it's not
> a GOOD seal. *And it will mess up the lid.
>
> That's my 2 cents,
>
> good luck,
> Kathi

I used the one out of the Ball Blue Book. I was afraid of messing up
the seal, so I guess we can just stir it before using. Thanks for your
reply!

A Question for the Experts
 

On Aug 2, 12:08*pm, "The Joneses" > wrote:
> "Merryb" > wrote in message
>
> ...
>
> > Hi all,
> > This is my second season at canning, and have a question. I recently
> > made strawberry jam, and after processing & cooling, I see that the
> > fruit has risen to the top. Should I have turned the jars over as they
> > cooled? Didn't want to mess with the seal, so unsure as to what to do-
> > nothing?
>
> Ah so, grasshopper, you managed to get that two or three layer effect we try
> so hard for?
> * Sometimes unriper fruit is to blame. The stirring business works good for
> me. Not well, but good. I'm thinking of measuring all the night before and
> stirring in 1/2 cup of sugar to macerate or something and let that work
> overnight. I dunno.
> * Those won't make it for a blue ribbon, but your loved ones will praise
> you. Just tell'em to stir once after opening, that'll do the trick.
> Edrena

Thanks for your reply- I will tell them to stir it. It was pretty ripe
fruit, so I don't think that was the issue...