Hi Nettie, Not that I'm a Pro or anything, but I've canned tomatoes for 50+ years. I have a question. After you put the stewed tomatoes in their jars, did you run a non-metalic tool,(I use a plastic chopstick) up and down in the jar to get out the air pockets? If you did not, then your tomatoes will probably not make it. If you did, then I think the processing time is Way To Long.
If you can believe it, I do NOT process my Tomato Juice or sauce at all. There is sufficient acid to kill anything alive. I haven't died yet...LOL
Keep your tomato jars out where you can dee them and watch them for a week or so. If they start to get foamy, throw them out as they are going bad.
But what I would really do is empty your jars into a pot, clean the jars really good and redo the process. Heat up the tomatoes till boiling, fill HOT jars, get out air pockets, clean rims and put on lids. Process if you want (hot water bath) for 20 mins (pints). Leave a few out and see how they seal themselves, if you want to test my theory.
OR Preheat your oven at 210 degrees F. Put the redone jars in the oven so they do not touch. Leave in 1 hr then turn off oven and let stand in oven for 1 1/2 to 2 hrs. Do NOT OPEN OVEN AT ALL during this process or the cold air rushing in will crack your jars. After the 2 1/2 to 3 hrs (total time) take jars out of oven and leave on your counter over night. They then are good to go to your pantry.
Hope this all helps. I don't want to be an advocate of not processing tomatoes BUT, I do hope you try the test and see for yourself, that Tomatoes do not have to be processed. But that's up to you.
Just remember to use everything Boiling Hot, Hot Jars, Hot Tomatoes, Hot Water, Hot Lids...if you are going to test my theory. NO COLD PACK...
Edited by: GEMINI-SKY at: 10/9/2010 (08:35)
| Pounds lost: 24.6