Fermented canned pears?

8 years ago

So about ten years ago, at our old house, my patents had a pear tree. We had more than we could use right away, so my dad sliced them up and canned them in the standard canning jars. He and my mom have canned vegetables with no issue, so doing the fruit was easy. It looks like there is a slice of lemon in each jar.

About five years ago, they opened up a jar and after trying them, pretty much got drunk on them. Said they tasted great, but that they had fermented.

They just found two more jars stashed away, so I wanted to ask: While probably alcoholic, are the pears safe to eat? What caused them to ferment- stray yeast contamination, or age? If safe to eat, what kind of recipes (since it’s the holiday season) can I use them for?

I’m attaching a picture of the jars for inspection.

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Comments (4)

digdirt2
8 years ago
Most likely they weren't processed correctly as the only way the necessary yeasts could survive to ferment is due to improper processing that not only didn't kill the yeast but allowed air to remain in the jar.

I can link you to the proper instructions and by reading through them you might be able to tell where in the many steps they might have gotten off track.

http://nchfp.uga.edu/how/can_02/pear_halved.html

As for safe to eat? That is a personal decision. The guidelines would say no for several reasons including the age of the jars and the unknown variety. If Asian pears and acid was added then they would be doubly unsafe. But ultimately it is their choice, their risk to take.

I note from the photo that these jars were apparently stored with the bands in place. That alone allows for the seal to fail over time, appear to reseal, and then fail again, all without it being apparent.

Dave
Jackie A thanked digdirt2
farm8654
8 years ago
The Asian pear reference Interests me. We are replanting orchard and Asian pears seem To be popular. Are they different chemically?
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digdirt2
8 years ago
Yes, they have a much higher pH (less acidic, closer to neutral). So when it comes to canning they require acid be added. They also have a quite different texture.

Dave
farm8654
8 years ago
What's your favorite variety for preserving?