I just canned chili sauce using the water bath method. When I took the jars out, they all had these bubbles and some were still moving even after not touching them for a bit. They all pinged, but are these going to be okay? Or are they spoiling/fermenting? The bubbles seemed to have stopped moving 10 minutes later.
by commiecat98
4 Comments
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What is the recipe and procedure? What was the instructed length of time for the water bath from the recipe? I’m wary about the level of acidity in such a base for a water bath process…
So it sounds like from other comments your recipe might not be safe for other reasons, but if these bubbles were happening right when you took it out of the canner and were moving and then stopped moving that sounds like it’s just the air from within the product boiling out as part of the canning process. Totally normal, can be reduced by debubbling but often not eliminated entirely especially with certain types of product.
However your recipe may not be safe for other reasons I don’t have enough details on that to comment.
But these bubbles I think are just air and if they were happening coming straight out of the canner right after you cooked it I see no way that could be spoiling fermentation happening so soon. Seems like air bubbles to me from the boiling of the canning process.
But check the recipe for safeness in general.
I’ve never used Mrs Wages, how does the chili base taste?