Canning Peach Cobbler Filling?

I usually make peach cobbler filling and freeze it. We have downsized and I no longer have a big freezer. This year I decided to can it.

That being said I made the cobbler filling and put it in jars that I ran through the sanitize cycle on the dishwasher and boiled my seals and rings. I ladled the hot filling in to jars. I did my first batch last week. I am not sure where I read it, definitely not here, but I only boiled my jars with the cobbler filling for ten minutes.

All the seals are tight, but can I trust it? That is, will I be making us all sick. After finding this site I did boil the next batch for 20 minutes and the lids are popping away. But the ones I only boiled for 10 minutes popped too and are sealed well. What should I do?

By Alice M