Sharon, I would post the canning question on the Harvest forum. There are several trained and certified canners over there that can answer your question. I opt for added acid and don't mess with the direction except in the case of fruit jams or jellies, but I don't can tomatoes. They can tell you for sure, but you may not like the answer.

I second what Carol said. I believe this is one for the trained experts. I think they'll say that if it has been 24 hours or less you need to open them up and re-can them with new clean jars and rings and brand new lids, but I am just guessing.

It isn't worth risking something deadly like botulism, which is invisible and doesn't smell so you cannot detect it. So, whatever the Harvest Forum experts say to do, I'd do it.

OK...thanks!

Sharon