Newbie canner here, in need of some guidance.
I just made a batch of meyer lemon curd (yay!), and processed it in a water bath canner. The lids seem sealed down (they popped, and won't lift off the jar if I grip them and hold the jar aloft by the lid edges), *however* some of the curd leaked out, so there is a bit of it on the outside rims of the jars. Does this mean that they don't have a proper seal? If they aren't properly sealed, can I rewarm the curd, pour it into fresh jars, and try processing again, or is this problematic for some reason? Would it be preferable (either from a food safety perspective or to preserve the texture of the curd) to freeze it instead?
And if I can/should reprocess them, do I just fill the jars slightly less? Leave a 1/2" instead of a 1/4"?