Hot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 minDid you come here so we would give you permission to not follow the guidelines for safe canning? You don't even mention the canning method, like pressure canning or water bath canning.
Hot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 minHi there Blastborn, Welcome to DC!
Why don't you tell us how you processed your tomatoes. It would help if we knew exactly what you did. And how long ago?
It is always still possible to re-process them if you have any doubts. It might mean opening and clean the edges plus new lids for the screw tops.
They all sealed almost immediately. 1/2” headspace. You can lift the quart by the lid without breaking the seal. There has to be a little margin for error worked into these instructions right? I’m at 800 feet elevation fyiDid they 'ping' quickly during the cooling period?
Was there much or any, leakage out of the jars?
Those are 2 more questions I would think about.
I don't can tomatoes anymore - it has been a very long time. Only you can answer the questions.
I personally - would probably go ahead and put them on the shelf - but I've been know to take risks - I'm not advising you to do it.
If I did, I would be checking them often for swelling lids.
And be sure to take off the screw caps, if the lids hold when you pick them up - you still have a good seal.