Bubbles after canning?

Today was my first attempt at canning on my own. Woo hoo! I used a recipe from the ball book for plain blueberries (no sugar or pectin). The process went pretty smoothly for my first time and I didn't have any leak on me. Yay! Then I pulled them out of the BWB and all of my happy thoughts faded. Every jar had bubbled trapped under the chunks of berries. Arrrggggg! I bubbled them before I put the lids on, had the 1/2" head space, and processed for 15 minutes. I guess the sauce/juice was thicker than I thought?

Since I'm new at this, I'm a little over cautious. They did seal but are they safe for storing? Do I need to I need to dump them, thin with water, and reprocess? Thanks in advance!

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If it's plain blueberries with just water you can gently tap the jars once they are cooled to dislodge the bubbles. If it is jam sometimes that happens and as long as the jar is sealed it will be ok.

your jars are all sealed the berrys are fine the main thing was that you used the proper processing time

Thank you so much!