Srimmey
Well-Known Member
my wife and I made a whole boat load of canned pears last months, turns out that 2 of the quarts are fermenting.
I have no flippin idea how, he processed the jars in boiling water for 35 minutes but I’ll be damned if I now how 2 quarts of canned pears that tast like they are about half way through primary.
Some wild yeast must have lived through. We found out because my sister in law gave her quart back to use saying it started hissing and fizzing when she tried to open it. I check all the seals and found 1 more popped and doing the same thing.
I figured.. what the hell? Might as well throw an airlock on em and see what happens. Could have some classic vanilla perry here in a few months.
On the flip side I was already contemplating popping 1 quart and pitching some d47 so hey I guess month nature has my back. The only reason why I think this may have happened is because a few quarts had about an inch too much head space.
I have no flippin idea how, he processed the jars in boiling water for 35 minutes but I’ll be damned if I now how 2 quarts of canned pears that tast like they are about half way through primary.
Some wild yeast must have lived through. We found out because my sister in law gave her quart back to use saying it started hissing and fizzing when she tried to open it. I check all the seals and found 1 more popped and doing the same thing.
I figured.. what the hell? Might as well throw an airlock on em and see what happens. Could have some classic vanilla perry here in a few months.
On the flip side I was already contemplating popping 1 quart and pitching some d47 so hey I guess month nature has my back. The only reason why I think this may have happened is because a few quarts had about an inch too much head space.