You’re in the middle of making a weeknight marinara, the garlic is sizzling, and you reach for that trusty can of tomatoes—the workhorse of your pantry. You pop the lid with a satisfying pssht, but instead of the usual quiet plop, you see a slow, steady stream of tiny bubbles rising to the surface, like a silent, savory soda. Your hand freezes. That’s not supposed to happen. A wave of doubt washes over you: Is this some kind of natural fermentation magic, or is this dinner trying to tell me something’s very wrong?
Your instinct to pause is 100% correct. Let’s break down exactly what you’re seeing and why the safest bet is always to err on the side of caution.
