I've been making jars of pickled green beans as the beans ripen in my garden (in other words, a jar at a time.) I just realized that for my last jar, I forgot to process in a water bath. I boiled the pickling solution, put it into its jar and waited for the lid to seal with a pop. It sealed without the bath, but now I don't know if it's safe. It has been in my cupboard for approximately four days now. Why is it that some canning recipes have you "process" the beans and other so not?