I just canned 5 pints of zucchini pickles. When I was packing the jars to process them, I realized there wasn't going to be enough pickling liquid to cover all the pickles. I managed to get 4 pints of fairly covered jars of pickles, but the last jar I didn't have any liquid to cover the pickles. That last jar I just put in the fridge, but now I am wondering if the 4 pints of pickles that I canned are going to be okay, since a few of the pickles at the top of the jar are not submerged. Will bacteria grow on these? Could I get sick eating them? What is the protocol for covering pickles with liquid before canning? Help!!