Personally (and I stress not guideline approved) I would dump all the jars back into a large pot, boil them for 15 mins. to destroy any toxins, pack into fresh jars and lids and re-process them for the full 85 mins. Be sure to add the required bottled lemon juice if you didn't do it already.

As an alternative to the 85 mins. you can do them in a pressure canner for 25 mins. at 10 lb. adjusting for altitude.

The texture quality will be affected but at least they will be salvaged.

Dave

85 mins. most definitely is required when BWB processing. Whole or Halved Tomatoes (packed raw without added liquid) and Whole or Halved Tomatoes (packed in tomato juice) both require 85 mins. BWB processing.

True pressure canning reduces the time required but it sure is NOT reduced to 10 mins. at 5 lbs.

Dave

They are often poorly written and edited in the first place because they try to cram a huge amount of information into a small pamphlet. They contain outdated information that is seldom updated as canning guidelines improve.

This is especially true given the easy and inexpensive access to current canning guidelines both online and in published canning books such as the Ball Blue Book.

Dave

At the point that truly becomes necessary (extraordinary
germ mutation, whatever)I will cease eating tomatoes fresh,cooked,canned,or frozen.

I have noted that through the years the USDA has frequently increased the recommended processing time for many vegetables, none I think, more than they have tomatoes. I
have wondered if this could more likely reflect bias towards
commercial interests or true science.

How could it be possible that all my family has thrived on
home grown processed vegetables over the years, using canning guides published by various commercial entities
as Ball, various canning books, cookbooks, pressure cooker manufacturers,etc.

Just luck? Come now! Reflect on this: it is, indeed,
possible (though unlikely) that I or my heirs could sue
a commercial source for erroneous canning information (and
they might even win judgement) that just ain't going to happen with the USDA! So which parties have the most sincere interest in being right- i.e. subjecting themselves
to the least risk while simultaneously offering the most in nutritive advantage to their customers or clients?

Now, I must end by urging all to recognize that I am a man
grossly subject to making errors in judgement. Though in this case I am specifically making no recommendations
to anyone regarding food processing technology or methodology I caution that doing whatever my text seems to suggest is risky business and could result in someone becoming sick even unto death, by golly! So pay no attention to this addled old man.

Dave

Nope. Works fine. Many prefer that method since its the way they first learned how to do it and because it results in much less juice since the fruit are packed raw with no added liquids.

The BWB 85 mins. method has been in the canning books since at least 1972 or maybe longer but that's the oldest BBB I have.

Dave

You can become ill or even die from eating improperly canned foods that have no "stench" at all when opened.