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FIZZY, BUBBLING TOMATO CHUTNEY
Wed 18-Sep-13
7:31 pm
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kathybak
Southampton
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Wed 18-Sep-13
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Made some tomato chutney a few weeks ago.  when I opened a jar last week end it was fizzing and bubbling as if it was fermenting.  Does anybody know why this would happen?  All the other stuff I made on the same day, all different sorts of chutneys are perfectly ok.  Would appreciate any ideas on this one.  I threw the batch out, as I was concerned it might be contaminated in some way. Thanks

Wed 18-Sep-13
8:02 pm
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Xahha
Suffolk

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Mon 3-Oct-11
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Was it just one jar or all of them. If one jar there are many possibilities - it could have been a loose lid, condensation on the lid allowing a higher moisture content at the surface of the chutney etc. If it was the whole batch it could have been either a heat resistant organism or much less likely I would expect, an under heat processed product.

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Thu 19-Sep-13
7:30 am
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Rob12
London, UK

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Sat 9-Jun-12
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Possibly it wasn't acidic enough? Acidity has to be 4% or above to prevent spoiling.

Thu 19-Sep-13
12:55 pm
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Xahha
Suffolk

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That was my other thought Rob, not enough acid, but as toms are quite acidic generally it should have helped. It all depends on the mould and other organisms in the mix. If the load is high (i.e. lots of mould/organisms) then it might still spoil.

Tomato puree for example has a simple test for mould called a Howard Mould test, where the paste is thinly spread on a slide and a graduated lens is used in a microscope so that it forms a grid in the eyepeice, and you simply count the number of mould fillaments in each square to give it a score. A high score would mean the puree/paste could still spoil in the long term. It is an old test, but low tech, so can still be applied easily.

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Sat 21-Sep-13
9:53 am
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Terrier
York

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yup definitely a fermenting issue, Ive had it happen to a pumpkin chutney once, tomatoes are notoriously bad for this, as already mentioned, its to do with the low acidity.

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