2 problems: 1) your pressure cooker clearly needs some care/repair so it will work and then a couple of practice runs to check it out. 2) no they are not safe as there is still air in the jars. At best they were sorta "steam canned" since the jars weren't covered with water and the only way a BWB works is if there is 1-2" of water over the tops of the jars.

Third issues - there are no instructions for cold packing crushed tomatoes so we really need to know exactly what you did to the tomatoes and what liquid if any you added.

If you are using your pressure canner manual for canning instructions, please don't. They are notorious for being out of date and inaccurate. Use the Ball BLue Book or other approved canning book for instructions or go to NCHFP online for current canning instructions and recipes.

Dave

Here is a link that might be useful: NCHFP - Canning tomatoes

Thanks, Dave. This is a new-ish canner and my husband has been doing the canning until now. It has been finicky right from the beginning. It turns out that my husband stretched the gasket to get a better fit and he probably should have left it alone. I will re-fill and re-process the tomatoes after a couple of practice runs to see if I can get the hang of a proper seal. I put a little cooking oil on the gasket, and I'm paying particular attention to the positioning of the gasket around the "spring lock".

Bev

Mirro canners are not that great, due to those springs. They don't hold up. The company was sold and the new one has terrible parts in them. It is getting harder to find parts, too. Sorry for the bad news.

There is no such thing as cold pack. Only raw or hot pack.
Crushed tomatoes are hot packed if done properly.