The unit came with the instruction booklet (all in imperial measurements) so I set out to give it a test run with some stone fruit.
I followed the instructions and made the syrup although I opted for a light syrup instead of the medium as it seemed like way too much sugar, I packed the fruit in and filled right to the top making sure to get all of the air out, then it was rings, lids and clips on and into the preserver. The instructions said fill the unit 2/3 of the way up the outside of the jars with water so I did. The temperature came up and after the recommended cooking time they were done.
Well sort of...
As you can see from the picture below picture what were (I thought) fully packed jars ended up being only half full. I knew the fruit would shrink a little but by 50%???
The jars have definitely sealed so what do I do now?
I am really hoping there are some preserving experts out there who can steer me in the right direction in all things Fowler's. The fruit was not expensive but I would hate it to go to waste (there might be a lot of plum recipes on the cards) but I need to make sure I can master this so I am not wasting produce in the future.
Any suggestions, guidance or advice would be very welcome.