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?