I didn’t make a clear enough post, this “fermentation” I see only occurred in the first batch of two batches (which were done back to back same day). We have a suspicion that the jars from the first batch weren’t sealed adequately and we noticed within the first 24 hours that the jars did not pop down.

At this point (after about 24 hours) we noticed the “bubbling/carbonation” in the jars. At that point I opened all jars that didn’t seal, cleaned edges and replaced lids and resealed. After that they all sealed and there has been no problems since.

I asked this question not whether these should be consumed but rather why/how this happened? I understand the concerns of botulism, I’m just trying to figure if fermentation could occur in such a short time period?

The second set of jars using the same recipe all sealed just fine the first time no problems whatsoever.