Question I have a jar of whole tomatoes that I canned at home in August. This particular jar did not seal properly in the canner, but I slapped a new lid on it right after it came out of the canner, and it sealed. I marked it as questionable, and when I recently popped the seal, the contents tasted bubbly on my tongue, almost like champagne. What causes this, and are the tomatoes safe to eat? (I just had a taste.)
Answer Catherine,
How are you doing today? The key word is questionable. It seems as if the tomatoes have fermented somewhat when listening to your description of the taste. I would not eat them if I were you.
