I just canned up some tomatoes Thursday, today is Saturday and I noticed in some of the jars, a few of the tomatoes and the seeds turned really dark, almost black. I dumped one jar and it smelled ok, but questioned the seal. The others seemed to seal fine. A few jars seemed like they boiled out alot of juice. I also read your suggestion of 2 TBS of lemon juice, the recipe I used only called for 1 TBS per quart. Can I redo theses or do I just need to pitch?
I just canned up some tomatoes Thursday, today is Saturday and I noticed in some of the jars, a few of the tomatoes and the seeds turned really dark, almost black. I dumped one jar and it smelled ok, but questioned the seal. The others seemed to seal fine. A few jars seemed like they boiled out alot of juice. I also read your suggestion of 2 TBS of lemon juice, the recipe I used only called for 1 TBS per quart. Can I redo theses or do I just need to pitch?