1. If foam appears in a jar of compote, boil the contents of the jar for 10 minutes and use it for food. 2. If the top layer of berries or fruits in the compote has darkened, open the jar, remove the darkened fruits, sterilize the jars, and seal them again. 3. The appearance of bubbles in jars of juice indicates a loose seal. Boil the juice and pour it into jars or bottles, ensuring they are airtight. If the drink smells of alcohol or vinegar, it is better to discard it. 4. Compotes and fruit juices that have started to ferment can be consumed after boiling. 5. If the jam has crystallized, place the jar in a deep pot of water and simmer on low heat to dissolve the jam. You can add hot water (1/4 cup for a liter jar) and cook for 7–10 minutes. 6. If the marinade becomes cloudy, separate the contents of the jars, rinse in a salt solution (20–30 g per 1 liter of water), and re-pack into sterilized jars. Strain the old brine through cheesecloth (3-4 layers), boil it, and pour it over the fruits, or prepare a new brine. 7. If a jar explodes (i.e., the lid pops off or the glass cracks due to gas pressure), the preserve is spoiled and should be discarded. "1000 Secrets".
