Yesterday my boyfriend and I decided to try canning. We did some roma tomatos and basil, and then today I did some hot and bell peppers pickled in vinegar, oil, lemon and onions. Both times, initially, some of them didn't seal (I am using an improvised boiling canner). I was going to reprocess them, but once I turned the cans upside down, they became sealed. Do you canning experts out there think I should redo them, or is it safe now that they are sealed (and were sealed while still very hot)? I checked the seal today for the tomatos and they feel solid. I used recipes from the usda guide to canning.