If it is within 24 hours that you canned them, you can reprocess them for 20 minutes at 10 PSI. If it is past that time they could potentially be dangerous so best to not use them.
There is a potential of botulism poisoning with under processed low acid foods. At 5 pounds pressure they are certainly under processed.
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If you have other food preservation questions you might like to call the OSU Extension Food Preservation hotline that is now open M-F from 9 am -4 pm until mid October. The number is 1-800-354-7319., Certified Master Food Preservers are available to personally answer your calls.