The Results are in
There was no explosion of oil, tomatoes and glass.
I’m fairly sure that there is no chance in hell that anyone would get botulism from these because the oil was still boiling when I pulled them out of the canner.
Thirty minutes after I turned off the burner.
Does this mean that I now have fried sun-dried tomatoes packed in oil?
Anyone have any advice on this? Or Reassurance?
* Note: after consulting the Hippy Chick Canning Goddess about this, decided it to be safer to put in the refrigerator. Not taking any chances!