No it is normal for some lids to sometimes seal and unseal from the heat. Both before and while in the canner and sometimes they do it a couple of times. It is a weak seal, not a true vacuum. Jars that come out of the canner may even appear to be sealed already but then will pop open and close again sitting on the counter. What matters is the seal that form after the processing is finished. That is the seal you test once the jars are cooled.

But it would be best in the future to set the jars down in the canner as they are filled. That way you avoid thermal shock, cooling of the contents, and the risk that the rack can fall and splash boiling water.

Dave

Dave,
Once again you have helped me with valuable information. Thanks! So as long as I can lift the jar by the edge of the lid without the seal breaking I'm going to assume the jars are safe.
Judy

I don't understand why tomatoes processed with BWB would be in the pot for an hour.

It takes 85 min. in a BWB if you can them plain in their own juice, raw pack.....
Plus bottled lemon juice must be added or citric acid crystals.
Perhaps you need to get a current canning book, Jill.

Jill, the standards say 40 minutes for hot pack tomato sauce in quarts. I go longer to be safe but I'm sure 40 minutes would be fine.

Dave gave me this link last year and I'm passing it to you
http://www.uga.edu/nchfp/how/can_03/tomato_sauce.html

Sorry, I didn't check my books before commenting. I do have (and use) the current books and follow the guidelines. I just didn't recall any recipes for tomatoes taking an hour and it just seemed way too long. I forgot about the longer time for raw pack in juice.

Still, if the specific recipe/method called for 40 minutes in a BWB, why go an hour?

I over-looked your time reference when I answered above and I agree with Jill. In this case the required 40 min., assuming you follow the recipe instructions for method and ingredients, is all that is needed.

Of course longer processing is your choice but keep in mind that it can also affect the quality with many foods. The published processing times are geared toward providing both optimal safety AND quality.

Dave

This is pure tomatoes that I cooked down for hours anyway to boil out the water. Then I can the sauce hot. Then when it's time to make pasta sauce (or gravy as true italians call it), I saute lots of garlic and onion in olive oil, add spices and meatballs or whatever meat I'm serving, and then simmer for another couple of hours until it's a rich, thick "gravy". I think the more you cook tomato sauce the better it comes out : )

It's just easier for me to remember to process for an hour than to remember 40 minutes.

Remember? Who remembers - anything, anymore ;)

I keep all my canning notes on cards stored IN my canner, along with extra kitchen timers...leaving nothing to chance or memory.

morz8 that's a great tip! thanks : )