Fred, I think as long as they are sealed, you're OK. The problem with incorrect head space is that often the lids don't seal, or too much of the product is left exposed to air and it discolors, or some of the product leaches out and affects the seal.

So, problems with head space in full jars are usually problems with sealing. And don't overlook the possibility that your sealed jars can come "unsealed", so be sure to check those regularly.

An added bonus is that chicken stock is normally cooked/heated when used, so the 10 minutes of boiling that is suggested is an added safety step that can help protect you.

Now I'm off to do some canning, I'm also canning chicken stock! And maybe some marmalade with some CaraCara oranges that are languishing in the produce drawer.

Annie

The issue will be with the seal holding over time Fred. They usually don't. They tend to just release. A common recommendation is to mark those jars and try to use them up first and soon being sure to check the lid carefully before using.

The other alternative, if less than 24 hours, is just to reprocess now with the correct headspace. If you go that route be sure to clean the rims well and use new lids.

Dave

Annie and Dave, thanks so much for the response. I had hoped those would be the answers. Unfortunately, I had to travel the next day so I only had time to clean up the jars before I left. But rest assured they are forefront in the canning pantry to be used. And Annie like you, this weekend I am canning proper marmalade. My Seville oranges have over produced this year and need to use them up.