I left an inch or more in order to try to avoid the bubble over but I
think because the crushed tomatoes were so thick bubbles formed
trapped amongst the tomatoes and that led to the leaking.

Well the seals are good so it looks like I am ok.

Yes, I let the jars cool down slowly (75 minutes) in the canner before
taking the lid off. When I open up and look in I can see the water is
discoloured from overflow.

On Sep 5, 9:46 am, Melba's Jammin' > wrote:
> In article .com>,
> Robert Moulton > wrote:
>
> > I canned some crushed tomatoes and in a few cases some of the liquid
> > bubbled out during the canning procedure.
>
> > Still safe to keep it? (other than having to wipe down the cooled
> > bottles)
>
> After 24 hours can you lift the jar by the lid? Remove the ring and
> carefully position your fingers around the perimeter of the flat sealed
> lid. Do this above a padded surface in case the lid comes off. If you
> can lift the jar by the lid and it stays intact, you should be fine.
>
> How full did you pack the jars? Instructions say to leave 1/2"
> headspace but that doesn't seem like much to me. I think some folks
> here leave an inch - that's more space for bubbling inside the jar.
> Also, are you following instructions carefully for letting pressure drop
> on its own off the heat and then letting the jars sit in the hot water
> for 10 minutes after you've removed the canner lid?
>
> I'll be watching to see what others say.
> --
> -Barb, Mother Superior, HOSSSPoJ
> For your listening pleasuhttp://www.am1500.com/pcast/80509.mp3--
> from the MN State Fair, 8-29-07