I hot packed and processed tomato quarts for 40 instead of 45 by accident. Heavy boil the whole time and plenty of citric in the jars though. Think I'm good?
Side note, I froze the tomatoes whole and thawed, removed skins, and cooked them at a boil as prescribed by the blue book before adding to jars.
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I know that if jars are improperly processed or don't seal, you have to reprocess them exactly the same way you did the first time: open the jars, dump out the tomatoes, reheat it, resterilize the jars, and reprocess.
Process time for pints is 40 minutes, for quarts ' 45 minutes, but this is for 0 - 1,000 ft. You need to check how high above sea level you are:
I'm not sure what steps you decided to take but IF you have not reprocessed your tomatoes then please DUMP the lot as it is not safe to reprocess home canned tomatoes if they have been sitting for more than 24 hours.
From CDC website:
"Home-canned vegetables are the most common cause of botulism outbreaks in the United States. From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30%, were from home-canned vegetables."
The toxin that Clostridium botulinum produces is among the most deadly food toxin known. Fortunately, heat destroys the toxin and cooking is the best way to control botulism."
www.cdc.gov/
There are many sites providing directions for reprocessing canned foods but always remember:
You CAN NOT taste food spoilage/botulism, so DO NOT taste for spoilage.
You need to follow directions exactly. I would cook over the stovetop an hour and refrigerate. Use Within a week.
Here is the link for the Ball canning website which will tell you everything you need to know:
www.ballmasonjars.com/
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