HELP - Pressure canning unexpected result
Hello and thanks in advance for any help.
We just canned 6 quarts of paste/salsa-type tomatoes in our new pressure canner. Loaded the glass jars up to 1/4-1/2 inch from the jar-top and added a little lemon juice. Hand-tightened the lids to the point of resistance. Added 3 quarts of boiling water to the pressure canner per mfg specs (which brought the water to about 1/3 up the sides of the quart jars) and then cooked under 11 psi for 25 minutes.
After cooling down we removed the lid and found that most of the fluid in the jars has boiled away... still some bubbling of the remaining fluid. I don't think this is how it is supposed to turn out !
Any suggestions or thoughts very much appreciated. We have TONS more tomatoes coming along and would like to get this right.