BWB or PC processed? Different causes for loss of liquid in both cases. Improperly tightened lids most common in BWB, siphoning from too much heat adjustment in PCing.

If reprocessing with in 24 hours yes you can replace the liquid but were they hot packed or raw packed? Either way at least the liquid needs to be hot going back into the jars so back into the pot first to reheat.

The 1/2" headspace is correct - the loss of liquid has other causes.

Dave

Thanks Dave. I figured I would need to replace the liquid, or else it might not seal. I already reprocessed them, and I still had 2 jars that didn't seal! I have a lot of problems with lids not sealing when I do tomatoes for some reason. I also can a lot of Annie's salsa and jams/jellies, but never seem to have a problem with them. It makes me wish I had a master preserver or somebody like you to come and see what I'm doing wrong! I'm sure there is something I need to do differently, but I've asked around and done everything that is recommended on this forum and the NCHFP site. So frustrating.

Do you clean the mouth and rim of the jar with a damp cloth or paper towel before placing the lids on the jars?
Also are the rings started straight before tightening ?
Always use new lids heated in hot water.

You are using the "crushed" instructions, right? If so try cooking them first a bit longer and mash them more. The most common cause of the lid failures with crushed is the air left in the fruit. They swell and force juice out of the jars.

Dave