What can be done to prevent air from being trapped in the cavities of peaches and pears prior to processing?
The best way to prevent air from being trapped in the product is to use the hot pack method.
If you choose not to hot pack: after fruit has been packed into jars and covered with boiling hot liquid, run a spatula gently around the inside of the jar. This will release the air before you adjust the lids for processing. Do not move the spatula through the middle of the contents as this actually creates air pockets. If necessary, add more liquid to the jars before processing.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009