My wife blended her fruit and put it in these mason jars and theyve been bubbling like they're fermenting, but they're in the fridge. It's been there for about a week now, but it bubbles after the second day. Is this normal or should we chuck it?
by SlimPitchins
5 Comments
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Considering you didn’t use a normal canning practice or recipe, this has the same level of food safety as you blending the fruit and leaving it in a Tupperware container in the same place.
Without a proper tested recipe, proper jar handling, and the right sized jar for the recipe, you’re just playing with different ways of rotting food at this point.
TL;DR: open that jar slowly and give it a whiff. Spend a bit more time on this subreddit and canning websites like Ball.
Is it actively bubbling or does it just have bubbles in it? Does the lid look like it’s being pushed up, or are there juices oozing out around the lid? I would be very surprised if you had an active fermentation that quickly at fridge temp.
This isn’t canning at all, this is just storing food in a jar rather than a container. A week in the fridge is probably too long and it’s spoiled.
I highly recommend you read through the Ball complete book of home canning, you need to learn the basics before you attempt to actually can anything. This is serious business and something you shouldn’t take lightly. You need to follow approved and tested recipes to ensure it’s safe. No one here can tell you that just by looking at a photo.
Gassing is a sign of spoilage. Leftover fruits are good for about 5-7 days in the fridge. I’d suggest freezing in smaller quantities (like an ice cube tray) and transferring to a bag for longer-term storage. USDA info: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food