It is going to be your choice. They are probably ok as is but no guarantee. Hot pack or raw pack? What instructions call for only 45 min for chopped?

Technically they should be reprocessed and if you aren't going to monitor the water level during processing and add more if needed then you should start with more water when using such long processing times.

Dave

Actually, they were crushed, although to me a lot of the pieces looked more chopped than crushed. I used the USDA booklet instructions, which only has you crush 1/6 of the tomatoes and then stir in and boil the rest, which you have quartered. That kind of results in them looking like chopped to me, although the instructions call them for crushed.

I will reprocess them now. They seem to have sealed, but the jars and the water are still hot, so it won't be much bother. Thanks.

Incidentally, the first batch that I had done, I used the BBB for and also did a hot pack. For that one, I chopped them into quarters, added water just to cover them, boiled for 5 minutes. So the first batch were in water, while the second batch were just in their own juice. They essentially looked the same to me.

There were other directions in the BBB for cold pack in their own juice where the processing was significantly longer. The only difference I could see was that those did not get boiled for 5 minutes. I was surprised in increased the processing time by so much.

It isn't the cooking that makes the difference. It is the ratio of liquid to solids and the very different density of what is packed in the jar. More density requires substantially longer processing. The only two methods that allow for 45 min BWB processing are Crushed and Whole or Halves packed in Water and that is because of all the water in the jar. All the other methods are 85 mins BWB. One reason why so many of us prefer pressure canning them.

In the future be sure to check the water level in you BWB canner periodically as it is running and add more. If you canner is deep enough start out with at least 2 full inches.

Dave

I see, that clarifies it. I did crushed and water packed, so thus the 45 minutes.

This is my first time using my pressure canner as a BWB. The only reason I did so is that I am doing quarts (which is very, very rare for me) and I wanted the added height. I do usually check water levels, but it seems that the water steamed off a little quicker in this. I'm going to learn to use my pressure canner this winter and will do my tomatoes that way next summer. I really hate peeling the tomatoes, so may stick to my usual recipes using my Vittorrio instead.