Just finished canning/jarring about 9 jars of sockeye in my pressure cooker. all but 4 of them sealed. I know I could just eat them within the next few days but what about re-sealing them. can i just put on new lids, bring them to boiling temp., then cool 'em back down? I don't really want to re-process them for the entire time again because it seems like that would over cook them. anyways, anyone have any suggestions?? I usually don't have this problem. Thanks!