If I do that, I normally dump half the water out of the canner once the first batch is done and put cold water in it so that the water that second batch of jars is going into is just warm and not boiling. That’ll help you to prevent your jars from breaking because of a big flux in temperature. It takes it a little longer to come back to boiling but it’s worth it to not break a jar!

You added acid and that’s a long processing time even though it’s not the recommended. If it were me I’d still use them but make them as “use first” and use them sooner in your rotation than later. Do you know why type of tomatoes you canned? You could look up their acid level. I think the issue stems from sweeter or heritage varieties that don’t have enough acid in them.

Yes 45 minutes is the time that I have always used with no problems, however I recently learned that if you are canning tomatoes in their own juice with the cold pack method it is best to use the longer time as noted in this recipe. The shorter time is still ok for hot pack with water.

It’s in the recipe Mary! 85 minutes and the notes section has how to adjust that time for your altitude.

I used the Ball Blue Book for my times so I know they are correct. You are free to process them longer if you’d like.