Where am I going wrong??

I'm new to bottling. I've tried using up veg that I have by making soups and pures to eat later. Had a variety of early failures resulting in jars "blowing" and hence having to throw contents away. So I set to to try and make sure that everything I did was as per Vals book. Made pumpkin soup as follows.

Sterilised glass jars by putting in oven at 100C for about 20 mins.
Soaked lids in Milton for a couple of hours.
Put ladle, tongs and filling funnel in steamer for 15 mins.

Roasted pumpkin in oven for 45mins.
Scooped flesh out of pumpkin and added to pan with fried onion, garlic, spices. topped up with boiling water and cooked for 10 mins.
Blended contents with hand blender in pan and continued to simmer for 10 mins.

Rinsed lids in tap water.

Soup ladled into jars via funnel and lids on immediately.

Jars left on kitchen work surface.

After 10 days noticed first jars lid had popped up. Undid lid and contents expanded and came out.  If my previous experience is anything to go by the other jars will follow suit soon.

It's really frustrating. I don't know what else I can do.

All suggestions gratefully received.

Regards WG 

I don't think you are supposed to bottle veg soup at all because of contamination issues

I think you should be freezing it

Veg soup can be bottled, however, it must be Pressure canned for about 30 minutes which properly seals the bottle, sterilizes the lid at the same time, and kills all possible bacteria in the veggies. This is what I do and have never had a problem. I also pressure can meat broths, and even meat itself. Note: a pressure canner is not the same thing as a pressure cooker.

Some folk have had luck with water bathing the soup for about 2 hours but that's beyond reasonable to me.

One problem with bottles blowing is if you leave cooled bottles on any bare work surface then add hot liquid. The temp difference is enough to shatter bottles. Always set the bottles on some sort of towelling and this is enough to prevent shatter. When you remove boiled (filled) bottles from the canner, always set those on towelling as well until they're fully cooled.

Thanks for your answers - I'll'll have another go.