I'm so glad most of everything sealed!
Beans can be hit and miss with sealing, and that's cool your tattlers mostly sealed!
So this brings me to another question....does that mean my cans are considered properly sealed and can save for long term without freezing? I hadn't thought twice about those after I stuck them in the fridge Saturday night...so I don't know when they sealed, I just know they are now.
These are not considered properly sealed (by canning standards) and to be stored at room temperature. Sorry. To be considered sealed, they must come out of the pressure canner, cooled on a towel, left to get to room temperature. If you remove the rings (which I always do), and lifted the jar by the lid, if it was sealed, it would not come off. That's a lot of vacuum, to hold that lid in place.
If you want to test it, mark the jars, put them in the pantry (or where ever you store them), and check back in a month. Chances are they will develop mold on the top and the lid will be loose. This even happens with properly sealed jars at times. This is why it is important not to have those rings on the jars creating a false seal on the lids.
What happened, is that you put them in a cold fridge, the temperature drop with the 'now' sealed lids, (it pulled a small vacuum with the temperature difference-the air contracted) gives the impression they are sealed-possibly good enough for keeping in the fridge a short time (3 days?)
Since the top was opened or unsealed, air (bacteria) could have entered when you checked the lids and that bacteria can multiply or produce toxins.
Freeze the beans from the unsealed jars. I do this often. Or dehydrate them for backpacking soups/stews. Congratulations on mostly having successful sessions with beans!
When you're doing a large amount, try to do the first boil method, then only cook the beans for the second boil that are going into jars, and refrigerate the first boiled beans if you are holding them to the next day.
Does that all make sense?
The last two days, I canned a soup starter (onions, celery, carrots) and then sweet and savory diced pickles for salads (used tattlers for them).
My husband mr bliss is planning on picking beans tomorrow morning, for our third batch of canning beans this year so far. Lots of work!