Hi, I made tomato sauce last night and followed the recipe for the tomato basil sauce found in the Ball Blue Book (https://www.ballmasonjars.com/blog?cid=basil-garlic-tomato-sauce).

I did everything perfectly with the exception of one thing: The filled jars had been boiling in my water canner for about 30 minutes and then I noticed the water was getting low so I added a bit more water. Stupid me didn't add boiling water but room temp water so the water stopped boiling for approximately one minute then went straight back to boiling. After that, I even added on five more minutes of boiling just to be safe. Am I in the clear here or do I really need to reprocess my tomato sauce?