Re-processing requires re-heating the contents, refilling clean jars and using new lids. Per the guidelines, it also is supposed to be done within 24 hours to avoid bacterial contamination. So it is too late now based on your info. Yours have set, under-processed, for several days with air still trapped in the jars.

It's your choice to abide by the guidelines or not. I'd freeze them and cook well before consuming.

Dave

Thank you Dave, that is what I was afraid of, but what I needed to hear. You can bet it wont happen again (this year :)

My memory for details is pretty reliable, but life gets in the way and when I'm busy, often multi-tasking, I don't trust myself for much of anything these days...

For canning, I keep note cards right in my canner...basic method/timing, how many pounds of tomatoes, tuna, whatever I processed the previous year for how much yield. Only problem with that is the canners are stored in the basement, and if at times other than canning and someone may ask me a question, the notes are not quite so convenient. As when my brother in law called and said, we've been out of tuna for two months, how much did 'we' can last year...:)

Note cards in the canner is a great idea, think I will try that! It will work great for my sketchy memory, the only other person that I know cans has been doing it longer and better than me for years and wouldn't ask me any important questions. Thank you for the great tip!