Hi, I canned my first tomatoes yesterday. I followed up-to-date info that I received from a canning class that I took in the spring. I'm confident that I followed all the steps correctly. My question is - is it usual for some of the tomato juice to get into the canning water when processing? The water was pale yellow when I took the jars out, and I could smell tomato juice.
Also, my jars and lids have a powdery residue on them, it looks like dried salt-water, but there was no added salt, just citric acid. I also wanted to mention that the rack I used is cast aluminum. It's not a canning rack, just a round rack that fits in the big pot. Any thoughts and advice are greatly appreciated, as I want to be sure the tomatoes are safe to keep.