I am a first time canner and made canned tomatoes yesterday. They look great. However, I have no realized my mistake of only putting 1 tbl instead of 2 tbl of lemon juice per quart. Suggestions? Think they're ok as is? They had to process for 85 min so the thought of re-processing them in my very hot kitchen seems like a lot of work, but, OTOH, no one needs to die of botulism. TIA!