I just realized that I only used about half the kosher salt and vinegar that I should have in the 17 pints of salsa I canned the other day. I water bathed them 15 mins and they all sealed right away. I'm worried about botulism! Should they be safe with just half (a little over half actually) the salt and vinegar? Should I empty the pints, and more and re-can? The way I discovered my mistake is I weighed the tomatoes for this next batch.