I need your help. I have been canning for years and I have never had so many seal failures. In my last batch of tomato sauce, ZERO jars sealed. I pressure canned them and I definitely had some serious siphoning. In addition, I had separation like I have never seen before. The tomato solids filled with air bubbles and were pressed on the underside of the lid with all of the liquid below. I think this is what caused tomato particles to get between the rim and the lid and therefore the seal failure. I did use the different method this time which is likely the cause, but I am not sure why that would be. Here is what I did.

quarter and core tomatoes

bake at 350

cool

remove skins

blend

bring to boil

add citric acid and salt, then tomatoes to jars

wipe rims, add lids and rings

place in pressure canner with hot water

pressure can according to instructions for 15 minutes at 10 lbs

Is there something about baking the tomatoes instead of boiling them down that leads to this happening?

Another issue is the jiggle of the weight. I have never been able to get it to jiggle only 4 times per minute. It is either jiggling or not jiggling. This has never been an issue in the past. I did green beans the day before and had one seal failure, but they can really only siphon water unlike the tomato sauce.

In addition, I went down to the basement and found two pints of peaches unsealed! One had the button popped up and the other was off center. The peaches looked and smelled fine--no mold. I scooped off the top, poured into a pot, and boiled hard for a 10 minutes and put in the fridge. I would love to not have to toss them, but I am waiting for your thoughts on the matter.

How can I prevent this from happening? And what is new this year?

(The lids are all new ball lids; the quart jars are all ball; and the pints are economy canning jars.)

Please help--I have big canning plans for the rest of the season and I don't want to waste food, time, and energy.

Thank you in advance!