- I put 3 cups in as usual. -

3 cups? Not 3 quarts or 3-4 inches as per the standard instructions? If you really only put in 3 cups then you have been VERY lucky to not run out of water often.

You can reprocess them since it has been less than 24 hours but do it for the full amount of time. Or you can freeze them or store in fridge and eat ASAP. But no they are not fully processed as is.

Your canner needs more water in it to begin with and for items with long processing times like this adding extra water never hurts. With 1/2 pint jars it does hurt if the water is at lid height or even higher.

Dave

OMG Dave, you are right! Yup I put 3 cups instead of 3 quarts! I'm losing it! That's what I get for multitasking when I'm canning. I'm going to reprocess ASAP.

And I haven't even had a glass of wine yet. LOL Guess I might need one after this goof. LOL

Just in case you aren't aware, to re-process you need to remove soup from jars and bring back to the boil then re-jar with fresh lids. It's a pain in the neck but well worth it to have a complete safely processed batch.

Carol

3 quarts is not enough water. It needs to be at least 2-3 inches. When I have seen what 3 quarts looks like, it is not 3 inches deep.
Yep, need to reprocess all over for the full time.

Thanks all. I did reprocess per Carol's instructions. I still can't believe I daffed out and made that mistake. Oh well...