I have now canned a total of 9 quarts of tomatoes. So far it has been quite enjoyable and educational. All of my jars have sealed- other than that, I don't know what to look for as far as quality. I'm just pleased that they are sealing.
Can anyone tell me why the jars seem to have less liquid in them now than when I first removed them from the canner? Does that mean we shouldn't eat the tomatoes?