I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?



This is a common defect in raw pack.  Fruits and tomatoes suffer this same problem.  What happened was the floating fruit helped some of the syrup to boil out during processing.  Also, the air inside the fruit is being vacuumed out and the space is filled with syrup - further dropping the liquid level.

Providing the seal is fine the peaches have been safely processed.  I would consume these first, since the fruit above the brine will lose quality quicker during storage.

Posted on 1 Oct 2007

Brian Nummer
Food Safety Specialist

Other Questions In This Topic