Hi, relatively new to canning. This will be my third year doing it. I have followed my canto my recipes closely and filled to proper head space. My neighbor who is a life long canner has told me not to worry but I cannot help myself. I hadn’t had this problem with the first few batches of tomatoes but have on the last 2 rounds. I’ve done a hot pack in 1 pt jars with added citric and about 1” headspace. Water bath canning and processing for 35 minutes. I have had some liquid loss and food stuck to the INSIDE of the rim. The jars still popped and have the proper noise when tapped, the jars that had this issue from about 2 weeks ago are still sealed up and I recently used them. I’m just wondering if I’m being paranoid or if the seal is good and it still releases when opened if they are safe to consume down the road.