Canned by myself for the first time and I have some questions (cranberry sauce & cranberry mustard)

I used the following recipes from the *Ball Complete Book of Home Canning* and followed the directions exactly as written. Things went fine, but now I’m second-guessing myself and have a few questions. I’m inclined to believe these are okay and I’m just over-thinking this, but I’m being extra cautious because I was hoping to give some of them as gifts.

[Photo of the jars](https://imgur.com/0k8WaNT)

[Cranberry Sauce recipe](https://www.ballmasonjars.com/blog?cid=cranberry-sauce)

1) Got some large air bubbles, I believe due to the shape of jar I used since they’re only in those upper corners. If I turn these jars on their side, the sauce (which is more like a firm jam) pulls away from the jar. Do these things affect safety or long-term storage?

[Cranberry Mustard recipe](https://www.ballmasonjars.com/blog?cid=cranberry-mustard-recipe)

1) This came out very thick and was impossible to completely remove bubbles from. Is that how this recipe’s supposed to be, and is it shelf stable with those little bubbles scattered throughout?

I ask because I found [this Q&A](https://ask2.extension.org/kb/faq.php?id=490362) with someone having a similar issue and the response was that theirs needed to be refrigerated. Mine have been sitting at room temp for about 2 weeks.

2) Is it okay that some of the mustard is touching the lid?

3) I used the trick of putting jar rings in the bottom of my stock pot for water circulation/preventing hot spots since I don’t have a proper rack. This worked fine for the 8 oz jars of cranberry sauce, but the 4 oz jars of mustard bounced around and tipped slightly while processing. All lids sealed no problem. Is the tipping an issue in any way, though?

by RedSpaceMagic