I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and lids, ladled the boiling peach butter into each jar, and put the lids and bands on. Within a couple of hours, all of the "buttons" popped in indicating to me that they have sealed.
However, what I realized this morning was that I never actually boiled the closed jars. Since they are already sealed, should I boil them again? (By the time I get home, the jars will have been sealed and kept at room temperature for about 20 hours).
Thank you for your help!