I am very new to homecanning just started this past summer and have made a major mistake. I used the boiling water bath canner for canning tomatoes from the garden. i bought the ball blue book and a water bath canner with the rack. I grew tomatoes and decided I would can them. Anyways I first canned some of the tomatoes in water which called for a processing time of 40 minutes for pints and 45 minutes for quarts fine no problems. Then i decided the next time to can them without water so the next batch was canned in there own juice. I did the process and didn't have any problems. Then i didn't can any tomatoes for awhile and at the end of seaon received some tomatoes from a friend who had to many. I processed them and went and looked at the recipe and discovered the last jars that I did I only processed them for 45 minutes which would be okay if they were in water they weren't I did raw pack in own juice which called for 85 minutes. I did everything i was suppossed to adding the proper amount of lemon juice etc. but i did that last batch at the wrong processing time and am now thinking I may have done all my cans of tomatoes at the wrong processing time. Are the home canned tomatoes still okay to eat, can I get botulism should i throw all 35 cans away? I don't know what to do? I need help from people with canning experience. On another site an experienced canner told me they are fine because the lemon juice was added and to boil them for ten minutes after opening but to check them look for mold and smell the contents of the jar as due to the wrong processing time they would go bad faster. Right or wrong anyone else made this same mistake? Need some advice please help. Thanks.