http://www.foodsafetysite.com/consumers/resources/canning.html

It says that if it has gas built up, it probably is spoiled. Scroll down to "Signs of Spoilage" at the bottom of that page.

Sounds like it may have gone anaerobic on you? Hope not b/c that wouldn't be good if you are worried about botulism.

Where have you been, I haven't seen you on here?

it could be lactic acid fermentation which is the kind of fermentation you want in order to make fermented hot sauces. You should invest in a ph meter if you are going to make hot sauce/mash this way. It is safe if the ph is lower than 4. Otherwise you may or may not have a safe product and there is really no way to tell without possible harm. You could also post this over in harvest forum and they can give you more details on lactic acid fermentation and storage of this kind of product

Get one.

Here is a link that might be useful: pH meter

okay I ordered a PH meter. as i said, smell is good, and no mold i can see. just gas and it looks liquidy. i will take pics and measure PH and report back.

> ...smell is good, and no mold...

biglegs,

That's encouraging and am guessing that you do have an acidic mash. If you ordered from my link you will have a meter by the weekend. (they be fast!)

I'm new to fermenting mash so can't add much other than get a meter.

http://www.fototime.com/inv/FA855E6AABC2611

http://www.fototime.com/inv/0860B6F4E221322

jt

let us know how your ph meter readings turn out, we are all curious to know, I am sure. otherwise I don't think your method is that far off of the norm.

kendra

i let my meter calibrate for a few hours and my girl did it and 2 jars of my mash said 4.2

this is really crappy. they smell good and look good. do i throw them away.

do i throw them away

I sure wouldn't!!! Just keep in the fridge after opening. Botulism can't grow in pH below 4.6 & the 4.1 guidelines are just for precautionary measures.

A few seconds should be all it takes to calibrate your meter.

Tastes good.... sounds to me like you done good!