Hi everyone, my wife has just tried to pressure can 4 quart jars of tomatoes which she had roasted earlier with garlic and some salt. When she removed from the canner, the jars a) had not sealed and had lost about a quarter inch of juice into the pressure vessel and b) the core of the jars was kind of thick with a more liquid salsa around the outside. We shall freeze these! There was some olive oil in the mix due to the roasting. Do you think that might explain why the canning failed? Thank you!