Should I throw away a jar of olives that fizzed and bubbled upon opening?
Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
Best Answer
Short answer:
Yes, throw it away.
Long answer:
Bubbling, fizzing, pressure etc. indicates some kind of microbiological activity that is unwanted for properly canned food - canning should eliminate these organisms. Any behaviour like the one you described indicates that something went wrong, so you can not assume the contents of the jar or can to be safe.
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Quick Answer about "Should I throw away a jar of olives that fizzed and bubbled upon opening?"
If a jar of canned pickles is fizzing, throw it away. Unless stated otherwise by their producer, assume that store-bought pickles are canned and therefore should not pop or fizz when opened.Why are my olives bubbling?
So when you open a jar after six to 12 weeks it will fizz, like a bottle of soda water. This is the carbon dioxide that has formed during the fermentation process \u2013 the olives have not gone off! Once opened, the olives can be stored in the fridge for months.How do you know when olives go bad?
If the olives give a funky odor, or the oil smells rancid, throw them out. Second, consider the appearance. If the olives are in brine and there's a layer of white mold at the top, Mezzetta says it's fine to remove it and continue eating.How long does an open jar of olives last?
The precise answer depends to a large extent on storage conditions - to maximize the shelf life of opened olives keep them refrigerated and tightly covered. How long do opened olives last in the refrigerator? Olives that have been continuously refrigerated will generally stay at best quality for about 12 to 18 months.Can olives go bad?
The short answer is yes, olives do go bad. That said, it usually takes a pretty long time for that to happen if they were in good condition when you bought 'em and they've been properly stored since.How to Cure and Preserve Your Own Olives
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Answer 2
Not necessarily. It depends of whether it is expected or not. Some curing methods result in this. I was offered such olives once. They were kept in a big pressured plastic soda bottle.
They were delicious, I ate all of them and I was perfectly fine.
The person who gave them to me rightfully warned me to unscrew the cap slowly and vent the pressure gradually.
However I would be surprised to see any commercial (supermarket) products prepared in this manner.
You say locally produced, so your best bet is to ask the producer.
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