Hi everyone; board newbie here. Also lemon preservation newbie concerned about food safety. I've read the rest of the posts but may have missed something; apologies if so. I just took down my first batch of lemons, which has been quietly sitting on the kitchen shelf for about five weeks total. I opened it up and there was a slight whoosh of escaping air—not like the jar tried to explode or anything, but there was definitely pressure being released. The lemons smell fine and have no mold. Should I be worried? It's the air pressure release that has me a bit concerned. I know that it'd be pretty difficult for most bacteria to survive that much salt and acid, but—thought I'd ask if anyone had a similar experience or knew if this was a warning sign. Thanks!
