Thanks to my ever-so-bountiful CSA, I decided it was time for me to learn about canning. However, before I researched canning, I went ahead and attempted to make some pickled green beans, just last night. My proportions were a bit off, so I didn't have nearly enough brine (5 parts vinegar, 4 parts water, plus a lot of salt) and topped off each jar with hot water from the tap. (There was enough to fill each jar at least half way.) I used a hot water bath for 12 minutes as the recipe indicated, and my jars all sealed fine.
This morning, though, I went to the National Center for Home Food Preservation
and read their dire warning about green beans. I'm worried that there's not enough vinegar in my beans for them to be safe. Should I refrigerate them and just eat as many as I can in the next week or so? Since they were canned less than 12 hours ago, can I pull out the beans, re-sterilized everything, and try again with the right amount of vinegar? Any other suggestions for someone who clearly has no idea what she's doing?