Why foam appears in compote jars and how to avoid it: simple canning tips

Foam that forms on canned compote is a fairly common problem. And there may be several reasons for this phenomenon. Some of them can be easily corrected.

FoodOboz editorial staff will tell you why froth forms on fruit compotes and how you can get rid of it.

Causes of the appearance of foam on the compote

Some time after rolling up, you can find in the jars an unpleasant foam. Its amount can vary from a few bubbles under the lid to half the contents of the jar.

The main reason for the appearance of foam on the compote is a violation of the technology of twisting. If the foam gathered only on top, this indicates an excess of sweetener. Sugar has not had time to dissolve, so it caused a slight foaming. This is nothing terrible.

If the foam occupies half or more of the jar, not only sugar is to blame. Yes, excess sweetener could also spoil the compote, but the main reason is air that got inside during canning and provoked the fermentation process. This phenomenon can provoke bloating and even explosion of the jar.

Also causes can be:

• Poor sterilization (only 5-10 minutes instead of 15-20 minutes)
• poorly washed fruit;
• insufficient boiling of ingredients;
• damaged lids;
• deformation of rubber rings.

How to solve the problem

If, in addition to white bubbles, the jar has a blown lid, you need to immediately open the compote, re-boil, add sugar, citric acid and re-canning.

The jar and the lid should be once again prepared for canning. Overcooked canned food should be eaten first, and it is better to use it for making sours, morsels and fruit sauces.

In the case when foam appears in the process of cooking compote, you should not worry. This is a normal phenomenon, especially for fruits with seeds. It is only necessary to remove the bubbles with a spoon.

Most importantly - carefully prepare the jars, lids and follow the technology of cooking, then the compote will turn out perfect.

How to fix poor-quality canned food

1. If cloudy or fermented fruit, remove them from the jar and wash them in a salt solution (30 g of product per 1 liter of water). Then prepare fresh brine, sterilize the jar and roll up the compote.

2. If the wine flavor has not yet appeared, re-boil the juice or compote for 5-10 minutes and re-can the jars.

3. If there is a distinct odor of vinegar or alcohol in the juice or compote, the twist will have to be discarded.

4. If the jam fermented, separate the syrup from the fruit, add sugar to it at the rate of 250 g per 1 kg and boil. Then pour the berries and leave on the fire for another 10-15 minutes.