The more dense the product the longer the process time.
I would think that the crushed tomatoes with no added liquid at 45 minutes would be fine for a substitute.
Whole or halved tomatoes are at 85 minutes at 1000 ft or below.
Much of this has to do with how hot the product is when it is put in the jar.
If the acid is right you dont have anything to worry about from botulinum toxin.
Understanding botulinum what kills the toxin and what kills the spores is very important.
We are constantly ingesting the spores almost everyday but the acid in our stomachs wont allow them to hatch and reproduce.
The reproducing of the bacteria and growing of the spores is what causes the toxin.
As for the lids popping and the water boiling in the jars.
Water boiling point is lower in a vacuum, you pulled the jars out they went on a vacuum and boiled.
This boiling lets off steam steam cause pressure.
This is why they have different pressures for elevations.
It simply has to be a higher pressure to get to a certain temperature.
This is why you cant boil and cook potatoes at 20,000 feet or even less.
The water boils away without getting hot enough to cook the potato.
For hot water bath we dont have the option of pressure we have time.
Time and temperature kill bacteria and the spores which in high acid foods the acid takes care of.
The lower the temperature the longer the time.
The higher the altitude the lower the boiling point the longer the time to process.
One last thing before I stop babbling.
Lime juice from a bottle in salsa is a much better option than vinegar in my opinion.
You might find this link interesting.
http://nchfp.uga.edu/papers/2004/04i..._combined.html
And this one.
https://www.google.com/url?sa=t&rct=...75c61EuQeYodBQ