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Well... I processed my tomatoes with 1 Tbsp white vinegar and 1/2 tsp salt per pint. Does that make a difference in how safe they are?

I am canning tomatoes and I read a processing time online for 15 minutes. Since then I have seen times for tomatoes... 15 minutes for pressure canning and 45 for water baths. I was wondering if the 15 minute water bathed tomatoes that have a good seal are ok?