Canned Peppers: Very subtle acidic taste I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canned at about 120C°-125C° without any additives like salt or vinegar.

After opening it, unlike other jars I've opened, I noticed a very subtle acidic taste, kind of like it was carbonated. It wasn't unpleasant and there is no bad taste or odor.

Is the jar spoiled or is this probably part of the normal range of flavors? Since paprika are very alkaline, why would it suddenly taste a bit acidic?
It sounds like (benign, tasty) lactic acid bacteria fermentation, possibly along with leuconostoc or something. But without the appropriate levels of salt, it's also possible that less friendly microorganisms are also growing.

As a rule, canned food with unexpected microbial activity -- regardless of process -- should always be discarded. Even if it's not botulinum (it's almost certainly not), a jar of peppers isn't worth a week on the toilet.