It probably is oil either from too much brushed on the veggies - needs to be minimal - or possibly any that was in the broth. The only problem is that it shortens the shelf storage life as the oil can turn rancid over time.

I'd just plan to use it within the next few months.

Dave

That recipe has been around for a while. I made a note on my copy to increase the processing time on quarts from 70 minutes to 75 minutes per updated instructions on soups. Pints are still 60 minutes.

Carol

Thank you for the feedback! So relieved i do not have to toss. It may not even be oil, it doesn't have a translucent quality. Will it be ok for six months?

Do you think it might be just a natural separation of tomato solids and liquids? I sometimes get a thin layer of "different looking stuff" on top of plain canned tomatoes depending on what variety I've used. Obviously, no oil is involved :-)

I just twirl the jars around after I've taken the rings off (not tilting jars) and almost always, the layer of "stuff" disappears and gets suspended back into the contents.

Might be worth a try?

I think it might be a separation, but wanted to cover my bases. Is it a problem to tilt jars after they have sealed?

Not after they've rested undisturbed for 24 hours. If in doubt, do it over the sink. And if the seal does break, that's a good thing because it tells you that jar wasn't properly sealed anyway.

Carol

Thank you. I always check my seals.