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Food only ferments if it wasn't processed safely, and yours was not processed safely. Please read the links I provided early if you can. Safely processed food will never ferment because it is in a completely sterile environment.

Ah. You did not safely can your food by the sounds of it. Personally I wouldn't eat them. https://nchfp.uga.edu/publications/uga/using_bw_canners.html <--- Information about water bath canning (boiling the jars in water) https://nchfp.uga.edu/publications/uga/using_press_canners.html <----...

How did you can them? Pressure canning or water bath? How long ago did you can them? How long did you process them? I ask these questions because 1) it doesn't matter how you processed them, if you opened a jar immediately out of the canner, they shouldn't taste sour unless you added vinegar or...

How did she can then? WB or pressure? and for how long? I'm super interested....