I'm gonna throw in my 2-cents' worth and maybe it'll help...?
The old-time method of preserving jellies consisted of pouring the jellies into the jars and then pouring wax/paraffin in a quarter-to-a-half inch thick on top, which would effectively seal the top of the jelly. Then you'd put a metal "non-screw-type" lid on to keep dust out. They were stored in a cool, dark basement.
The sugar content would keep it well enough. But still, sometimes mold would grow in small air pockets under the wax. Because the mold was a type with small "roots", you could take off the wax, scoop off the mold, wipe the rim, and go ahead and use it.
This was *the* way to do jellies and jams for years and years, but of course we know better today. Lid-sealed is best.
And about the tomatoes...
This is what I've learned from my Amish relatives, and the Amish tend to rely a lot on what many of us would call "superstition".
It is said that women who are pregnant or having their "period" should not can tomatoes because there are "acids" in the skin (chemical changes from the hormones) that will "clot" the tomatoes (here they compare these clots in an unappetizing way to other stuff). I have seen what they refer to, and I have no idea what causes it. The very tops of tomato juices will have a thick, darker substance floating in it.
It doesn't affect the tomato taste or useage, but of course being compared to other stuff makes it something *they* don't want to use.
So they'll have friends or even (shhh) husbands actually handle the tomatoes, and they'll do everything that doesn't require actually touching it.
I do know that when I was pregnant the first time I had some of it in my tomatoes, but not enough to get crazy about. Mom was more worried about it than I was.
ANYWAY... I suspect this is what is was referred to above, and *no* Canned Nerd, you probably have never experienced it...