It fizzed in the jar

What it looks like

A bomb that has softened, swollen, lost its edges or crumbled, or a jar with a faint fizz when opened. For salts, a solid caked mass instead of loose crystals. Same cause, two symptoms.

The liner is the usual culprit

A closure with no liner, or one whose liner does not contact the sealing land properly, lets humid air in continuously. 25 of the 257 closures on this shelf carry no liner at all, which suits other products and not this one.

Or the induction seal that was never sealed

A foil-faced liner is a gasket until it passes under an induction head at the right power and line speed. Buying HIS closures without the sealing step gets you the liner and not the membrane.

Or a desiccant that was already spent

Opened on a bench, left while a batch was packed, and saturated before the last jars were closed. Handling the desiccant as carefully as the product is the fix and it costs nothing.

Or the product was packed damp

A bomb that has not cured fully carries its own moisture into the jar. Curing to a consistent weight before packing is the control, and it is the same discipline as weighing a fill.

Or the workshop was humid

Air sealed into the jar on a humid day is water in the jar. Packing in the driest conditions available, and running a dehumidifier if the season demands it, is a real and cheap intervention.

Keep retained samples and open them late

From each packing run, stored as stock is stored, opened at intervals. Every cause on this page is slow, and only a retained sample measures your package rather than your recipe.

References