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I have been making a caramelized beetroot relish for a few years now. It is stored in 320g glass jars which are washed and sterilized and heated in the oven to a temp of 140 deg C. I use the accompanying screw-on lid which has a non-corrosive coating inside the lid, these are also sterilized in boiling water to a temp of 90 deg C before being placed on the jar.

The relish is stored in a bedroom that has a stable temp and is dark as the blinds are closed. I have recently noticed that there is a tiny bit of whiteness at the bottom of the jar. When I opened the jar and tasted the contents it seemed fine and if I shake the contents it seems to dissolve/disperse into the relish.

I use organic apple cider vinegar, with the mother, in my recipe, could this be causing a slight fermentation? Can anyone tell me what this is and how it has occurred? Is my relish OK to eat?

This is my recipe:

  • 82g olive oil
  • 2.4g brown onions, grated
  • 1.8kg beetroot, roasted, cooled and grated
  • 1.125 organic apple cider vinegar (mother)
  • 1kg CSR brown sugar
  • 18g teaspoons Celtic salt
  • 3g freshly ground black pepper
  • Welcome to SA! Seems like the white could also be sugar precipitating out, no? – FuzzyChef May 4 at 21:53

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