Why is my bottled fruit floating?
Fruits with higher oxygen content or
those that are raw packed into jars will float in the jar. This is normal but
does mean the top layer is no longer submerged and will discolour over time.
Prevent this by using narrow-necked jars and hot packing where possible.
If air pockets have not been removed
before processing, these will be apparent. Air results in discoloured preserves
(and is also where mould can grow). Prevent this by hot-packing fruit where
possible and removing bubbles before sealing.
If air is present in the jar, fruit
is naturally pale or jars are not in a dark place, fruit will discolour. Fruit
is safe to consume – but will not store as long on the shelf.
Fruit has mould on the surface.
If mould is growing anywhere in the
jar, jars were not processed accurately (or seal has failed). Do not consume.
Discard all of the jar contents.
Fruit is bubbling.
If there are moving bubbles in your
jars, this indicates fermentation – bacterial contamination caused by seal
failure. Do not consume. Discard all of the jar contents.
Lid is bulging.
Seal failure means air and
contaminants can enter into your jar and multiply, causing the bulging lid. Do
not consume. Discard all of the jar contents.