On Sat, 07 Feb 2015 11:51:33 -0800, JRStern >
wrote:

>On Sat, 7 Feb 2015 13:01:06 -0600, Sqwertz >
>wrote:
>
>>On Sat, 07 Feb 2015 10:52:20 -0800, JRStern wrote:
>>
>>> OK I've had this question for a long time now.
>>>
>>> When I buy a small jar of various tapenades and dips and condiments at
>>> TJ's, when I open it and use a few ounces things are generally fine.
>>> I put the jar in the fridge after opening, but when I take it out and
>>> open it to use again, there is a quarter inch of water in the jar -
>>> far more than condensation in that small space can explain. I figure
>>> it must be fermentation caused by exposure to even that little bit of
>>> oxygen. I can pour out the water, but I begrudge the yeast whatever
>>> sugars or carbs they're eating.
>>>
>>> Is there anything one can do about this?
>>>
>>> I guess it mostly happens on unpasteurized contents, but that appears
>>> to be a lot of stuff.
>>>
>>> It happens with yogurt, too, but we know that's full of live cultures
>>> so that's why they're sold in small containers you're best off eating
>>> all at once.
>>
>>Are you perhaps dispensing these dips and tapenades with a spoon or
>>fork, licking the spoon or fork, and putting the spoon back in the
>>jar?
>
>Not generally, no, though I suppose it happens.
>
>I've even tried refrigerating them before opening, keeping them open
>minimal times and getting them right back in. Doesn't seem to matter.
>What happens seems to be in the stuff itself and happening even at low
>temperatures.
>
>I tried thinking how it could just be water separating out once the
>vacuum is broken but that doesn't seem right either, as the water
>generation continues profusely even with just a tenth of the contents
>intact. It may be just the contents within a few millimeters of the
>surface.

I would think it's simply water separating within the contents of the
jar, but I'm no expert either. I know my yoghurt does what you
describe... I would think simple condensation doesnt account for the
amount of water either.


>Maybe I should try keeping a bottle of dry nitrogen on the
>counter and flush the jar before closing? At least in the interests
>of science!

If you're keen enough