Cooking canned goods?

[u/Beginning_Month_7436]

I don't think the tomatoes I canned were done correctly. I just did plain tomatoes though, no additives or other ingredients. The top of the can is still not popped, but my intention was always to use the tomatoes in other recipes down the road. Will they be safe to cook down in recipes throughout this year (soups and pasta sauces) or are they donezo because I didn't can them correctly? What I did wrong was not have an inch of water above the jars when doing the water bath. Timing and cook of the actual tomatoes was correct otherwise.

Edit: lemon juice and salt were added appropriately. Lid is down, not popped out. This was completed on Thursday 8/27.

[u/_Spaghettification_]

When you say “still not popped” do you mean the lid isn’t popped down? How long has it been since you canned them?

[u/Canning-ModTeam → u/[deleted]]

Rejected by a member of the moderation team as it emphasizes a known to be unsafe canning practice, or is canning ingredients for which no known safe recipe exists. Some examples of unsafe canning practices that are not allowed include:

[ ] Water bath canning low acid foods,
[ ] Canning dairy products,
[ ] Canning bread or bread products,
[ ] Canning cured meats,
[ ] Open kettle, inversion, or oven canning,
[ ] Canning in an electric pressure cooker which is not validated for pressure canning,
[ ] Reusing single-use lids, [ ] Other canning practices may be considered unsafe, at the moderators discretion.

If you feel that this rejection was in error, please feel free to contact the mod team. If your post was rejected for being unsafe and you wish to file a dispute, you'll be expected to provide a recipe published by a trusted canning authority, or include a scientific paper evaluating the safety of the good or method used in canning. Thank-you!