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Canning -- Pickled and Fermented Foods

A consumer is making sauerkraut in house that has no air conditioning. It is not bubbling, the brine is cloudy, and it smells like yeast. Is it safe to can?

Rating: 100

Temperatures above 80 F to 85 F can result in abnormal fermentations. It probably has yeast growth. Yeast is a spoilage organism and not a pathogen. Therefore, the product is spoiled, not unsafe. I would recommend that the product not be canned because of the poor quality.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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