November 12, 2011 at 11:40 am #256066
A few months ago, I made a whole stack of apple sauce and bottled some.
The bottle (a recycled alcohol bottle) I opened the other night kind of fizzed and expanded, overflowing and just kind of blobbing it’s way out of the bottle for a minute or so. I tasted a tiny bit and it tasted okay.
I’ve put it in the fridge for now but have no idea if it’s okay to use?
Has anyone had this happen before?
NessieNovember 12, 2011 at 12:16 pm #514011
it might taste ok, but sounds like it’s fermented to me, – my advice, throw it out
I could be wrong, but it’s what I would doNovember 12, 2011 at 1:44 pm #514012
Me too! Don’t want fizz where it’s not meant to be!! 🙁 🙁November 12, 2011 at 2:12 pm #514013
Yeah. That’s what I thought would happen. 🙁
Oh well. I might be able to work out what went wrong for next time.
Thanks for your help. 🙂November 12, 2011 at 2:16 pm #514014
Yep I’d be throwing it out too. :sick: Was the bottle properly sealed do you think? :shrug:
It is a pity it has to be wasted, still these things happen to keep us on our toes I guess. 🙁
:hug:November 12, 2011 at 3:10 pm #514015
Apple cider in solid form …boggles the mind.November 12, 2011 at 3:22 pm #514016
My relatives (older Italians that preserve a lot) told me that if anything behaves like that, it is dangerous to eat and you have to throw it out. :sick:
Did you use new tops for the bottles?November 13, 2011 at 11:45 pm #514017
The bottle seemed to seal okay.
I re-used the lid so there was probably some tiny contamination.
It’s all a learning experience.
Thanks, everyone. 🙂November 14, 2011 at 12:38 am #514018
my thoughts are not cooked long enough at a high enough temperature.November 14, 2011 at 9:56 am #514019
I wouldnt have used a narrow bottle to start with as too hard to clean. Although when I make beer I sterilize those in a mixture especially made for that and dont have any problems.
Fizzing is some sort of contamination.Thoroughly cleaning and Sterilizing bottles is very important. Fruit cannot be poured into a bottle or jar without giving it a water bath (fowlers) or pressure sealing,(canner) unless kept in the fridge,or if it is jam.
I agree with bushy too.November 15, 2011 at 5:15 pm #514020
I just wonder if its just thick apple cider? If its naturally fermented in an old alcohol bottle (beer, wine, cider?) then its just like other fermented drinks but lumpy and is probably okay.
HOWEVER, history is littered with tales of food poisoning and I certainly dont want that happening to anyone that I may unwillingly encourage to consume dodgy food/drinks.
An old lecturer told me once “if in doubt bail out” but I would be doing more research as to what the problem is before throwing all your hard work out.November 18, 2011 at 12:45 am #514021
Did you waterbath it? I make lots (and I mean LOTS) of apple sauce each year and water bath it. I haven’t had an off one yet.
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