Preservation fail?

I need some expert advice please.





At the end of last summer I used the last of my tomatoes to make concentrated tomato purée and tomato sauce (ketchup).



As I couldn't find an appropriate canning recipe I froze the puréed concentrate in portion sized batches.



And the ketchup was made, and water bath preserved.



All the lids sealed properly.  However, I am left with the last few jars