Mango Pickle Puffed

Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1 2 months get puffed mango pickle what is problem

1. Food R&D Emeritus reply

   Maybe its not property sterilized during the canning processs that dpore forming microbes were able to survive....

2. prashant chavan reply

   There are a few potential reasons for this: Inadequate sealing, Contamination, Insufficient sterilization

3. Ahmed_Ali_Khan reply

   Dear Vijay Garje, Nice to see you your genuine right directed brainstorming for solving a problem related to puffed pickle. The reply you have received yet are all correct but hal…