OK, so I canned my tomatoes today with half pint jars! It was a lot of work and about 3 hours of my day to do, but think I did it! Just one nagging issue I'm having with them: My jars kept floating to the surface in the tallest pot we have for the final hot water bath, so while the lids were not completely submerged, they still look like they were vacuum sealed after soaking in boiling water with the lid on the pot for about 45 minutes. Are they safe to eat, or will we get botulism poisoning? My husband, who is a great cook in his own right, says I shouldn't worry since his mother and grandmother also canned tomatoes and the finished product resembles theirs (he's a true gent!), and he also says that because I put the cover on the pot, it was the steam and the heat that helped seal the lids on the jars, but I just need a little extra reassurance! I would hate to see all my time and work go to waste, but better that than getting myself or someone else sick. Thanks!