Q: I canned some pureed strawberries, blueberries and raspberries, and cherries. I used lemon juice, a small amount of orange juice, a small amount of pectin, and a small amount of stevia. When the jars were finished, the meat of the fruit was at the top and the liquid was at the bottom. What am I missing here?
I read that you did not have to use sugar or pectin. Is this separation a result of not putting lids on correctly, not cooking the fruit long enough, not enough pectin, not getting rid of enough bubbles, or what? Any thoughts?
Sent by Sandra
Editor: Readers, what do you think is happening here?
(Image credits: Dana Velden)