Christina, Did you follow this recipe? It calls for raw pack or hot pack. With either method, you start with warm jars and a warm canner. Cold pack refers to cold food, cold jars, and cold canner. If you cold packed, your tomatoes were not processed properly and could be unsafe.

If you followed the recipe and raw packed your tomatoes into warm jars and less than half of the liquid is lost, but the jars are sealed, the tomatoes are still safe for shelf storage. The lower liquid can be caused by air in the tomatoes or siphoning. The tomatoes not covered by the liquid will darken, so use these jars first.

Kristy, Keeping Roma tomatoes completely whole during canning is quite challenging. I’ve found that using very firm Roma tomatoes and the raw packing method can help. This involves packing warm jars with uncooked peeled tomatoes and filling them with hot water before processing in a water bath canner.