Doc Holliday Posted September 8, 2012 Report Share Posted September 8, 2012 Mrs H & I had a good crop of plums off our tree this ear so we decided to bottle the good ones in kilner jars. I went out and bought 4 x 3 litre kilner jars and got recipes/formulas on how to from a couple of cook books we have. We made a light syrup and boiled for 5 mins or so (couldn't get the tmperature over 100 C as it was only a light syrup and didn't have enough sugar to do so).. Washed the plums and left them whole. Sterilised the jars, placed plums in jars and then covered with syrup. Seem simple enough, right? One of the jars Inoticed last night had a layer of bubbles on the top. On closer inspection we saw one of the plums giving off bubbles. I assume that this is the pum giving off CO2 (please correct me if I'm wrong). Why would this be happening if it is this? 2 of the jars had the syrup added when it had cooled sufficiently so as not to 'cook' the plums too much (the bubbing jar is one of these) andthe others hadthe syrup added just off the boil, so it would probably cook them a tad. We weren't sure if the syrup had to be added cool or hot so hence we did half and half to if that made any difference. Doess this sound like we have done things right or should we have done it another way? Quote Link to comment Share on other sites More sharing options...
henry d Posted September 10, 2012 Report Share Posted September 10, 2012 I would have gone for pouring the hot syrup over them, otherwise the syrup may cool too quick and you may get a little fermentation taking place Quote Link to comment Share on other sites More sharing options...
al4x Posted September 10, 2012 Report Share Posted September 10, 2012 bubbles does indeed sound like fermentation taking place, might be interesting if left a while. Just be a tad cautious if the jars have a decent lid on the off chance the pressure builds up Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted September 24, 2012 Author Report Share Posted September 24, 2012 Thanks for the replies guys. I did wonder but then dismissed it as I thought you'd have to add yeast for it to ferment properly (excuse my ignornance if this is not the case, perhaps Zapp would know if this is the case). Maybe it was just producing CO2? They are in kilner jars so any build up of gas can escape (apparently) but bad air is kept out. The plums have floated now and some of the 'juice' has weeped out of the jars. I've since found out that what we should have done, after placing them in the jars and covering with hot syrup, was to then heat the jars and contents in a hot 'bath' (simmering saucpan) for 20 minutes or so or used the oven method. I assume that this kills of any bacteria within the fruit? I pondered on this but then erred against it as I thought it would turn the plums to mush. Look like we may have to jettison this batch after all. Hey-ho, you live and learn. Quote Link to comment Share on other sites More sharing options...
henry d Posted September 24, 2012 Report Share Posted September 24, 2012 All fruits have wild yeasts on them and that may have resulted in a partial ferment. I wouldn`t throw them just yet, give one a try and if you don`t like it or it tastes off it`s been nice knowing you ,sorry, get rid of it. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.