For a good seal, the lids and the jar edge must be absolutely clean (and completely smooth). Perhaps if the jars are tipped, as the pressure builds, it will force particles out into the seal area which will keep it from sealing. Remember, the way it seals is that the food inside is at boiling temps with the lid tightly fastened; then as the contents cool, it creates a vacuum which seals the lid. That cannot happen if there are even minute particles in the sealing area; the seal will be compromised. All canning instructions I've read indicate a height of no-fill in the jar. They also say to wipe the edge of the jar to ensure nothing is on it before applying the lid.
Make sense?
Glenna