HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I've pulled down two quarts of apple pie filling that I canned last fall, and there is a good amount of fruit that has floated above the liquid in the mix. I've shaken the jars upside down over the sink and the seal is strong, and the fruit is not discolored, but are these still safe to bake with?

I also have some pickled beets that have done the same thing. What do you think? Thanks for your help!

Views: 48

Replies to This Discussion

You're safe! As long as the seal is tight you're all good.
Both fine.  What you have is "fruit float".  Sometimes if you don't cook the fruit enough before putting it in the jar (as in raw pack) it will float due to the moisture that is still in the fruit.  I don't often notice it with hot packed fruit.  But regardless of the reason (and it has to do with the air in the fruit and the moisture released during canning - at least how I figure it) it is safe to eat.  But when you say apple pie filling - did you use clear jell or some such thing to make your apple filling thick and ready to add to a pie?   Doesn't matter if you did I'm just wondering.  And your pickled beets used a vinegar that was 5% acidic or higher - like white or cider vinegar right?
Thank you for your help, ladies. Yay, pie!!
I think they are definately safe to eat. Being under the liquid doesn't make them any safer to eat but it does keep some items from turning grey. If yours are still a pretty color its a bonus but in either case they are safe to eat as long as the seal is unbroken and you canned them correctly to begin with. Some items, particularly split peas & lentils will turn a distinct grey color above the liquid level. They are still safe to eat and taste the same but it sure makes them unsightly till you mix them up. For some reason meats don't suffer from the discoloration above the liquid surface. I can't explain why but it's a good thing cause I never add liquid to meats when I can them so there is always meat above the liquid (broth) level. Usually the head space in a pressure canning recipe is there to ensure the jar seals properly and doesn't overflow while processing.

RSS

Badge

Loading…

Join us on:

Videos

  • Add Videos
  • View All

Photos

  • Add Photos
  • View All

© 2019   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library