My jars sealed but they are only 1/3 full, can I reprocess? Can I empty jars and combine into new sterilized jars and reprocess? Any suggestions?
This is information from the CSU extension:
Reprocessing: Jars of tomatoes or tomato products that do not seal can be safely reprocessed within 24 hours of the initial processing. However, if the jar sealed at first and then unsealed a few days later, spoilage is indicated. Do not reprocess those jars. Destroy the contents. To reprocess, remove lids and empty the food and liquid into a pan. Heat to boiling and pack into clean, hot jars. Put on new pre treated lids. Process again for the full time. The quality of twice-processed foods may be lower, with textural changes and additional loss of heat-sensitive nutrients such as vitamin C and B-complex.
extension.colostate.edu/
Although most of the online information deals with 'reprocessing unsealed jars' I cannot see any reason this same information would not apply to 'sealed jars'.
Here is a very good site that offers information on all phases of processing.
extension.colostate.edu/
You can only do this within 24
Hours.
Yes, you can reprocess your jars.
There is a recommendation to reprocess canning jars within 24 hours using the same processing time, but this recommendation is for cases where a lid fails to seal on a jar. You wrote that you want to reprocess your jars because they are not full, not because there is something wrong with the lids, so it is not necessary to reprocess your jars within 24 hours.
We need to know exactly what was done. Processing time and method? Were you canning whole, haves, crushed? Added acid? How much time has passed?
I think this link might be useful: nchfp.uga.edu/
If the jars are sealed at first and then unsealed a few days later, spoilage is indicated. Do not reprocess such jars.
If the jars are sealed at first and then don't unsealed a few days later, then you can reprocess them (empty jars, combine into new sterilized jars and reprocess).
You have to know that during over-processing of canned tomatoes the enzymes that naturally occur will begin to break down pectin in the tomatoes. This breakdown results in a yellow red tinted liquid that can appear in either the top or bottom of the jar. In tomato juices, a quick shake of the jar will make the layer disappear.
