Originally Posted by JessieGirl
Hello! I have a canning question. I pressure canned some tomatoes for the first time a couple of days ago. This is my first adventure with canning. Don't laugh, but for some reason I didn't think you needed to put rings on the jars during processing. So surprisingly, I have three pint jars of tomatoes that seem to have sealed OK (a fourth jar did not seal) and I didn't lose any of the tomatoes into the canning water, but I'm having a hard time believing they are really OK. I've done a couple of batches since then and have corrected my error, but what do you think about those first three jars? Is it possible that they are really sealed properly and safe to eat?
Probably fine but why risk it? There is no reason to take the risk and while I'd bet its perfectly safe to eat now, I wouldn't store them.. at the very least, I'd say process the stuff.. but again, why bother going through that?
Bye the way, the rings are only required when you're processing.. We've canned and stored hundreds of jars.. all using the same two dozen rings.. There's no need to leave them on in storage..