I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather.
When I finish my sauce (processed with a fruit-based paste and put in plastic bottles to funnel it into the sterilized glass jars) sometimes, in about 2 weeks, when I turn the lid, it pops and looks like it's fermented. The smell is bad.
Sometimes, I leave the sauces in the plastic bottles and even in there, they pop and ferment. I really don't know if it's fermenting but it looks like it.
Anyone has had a similar experience in making hot sauces?
Sometimes I process with balsamic vinegar.
Can you help me?