Pressure canning soup
Hi. I just pressure canned my first soup and I had a question just to make sure I did it correctly for food safety reasons.
It was a mexican tortilla soup (but I will add the tortillas later, I know better than trying to can with them in there). It was mostly tomato based with some chicken broth, shredded chicken, black beans, corn, onions and seasonings. The broth was relatively thin so I don't think there should be any issues with the heat penetrating all the way through as there would with thicker soups.
I processed quarts at 15lbs of pressure for 90 minutes. I'm pretty sure up everything I mentioned above is correct but please let me know if I did anything unsafe.
My next question is that for the first canner load when I opened the canner the lids were already sealed and didn't pop up or down when I pressed on the lid. However, when I opened the canner for the second load the lids were not fully sealed and popped up and down when I pressed on them but they did eventually seal as they cooled. I know it is normal for a water bath canner for them to seal as they cool, is it the same for a pressure canner? I may have waited a little longer before opening it for the first batch so that may explain why they had already sealed. For the second batch, even though the lids had not sealed the contents inside were bubbling as though they were still boiling because they were still above 212 degrees. Also for that batch I noticed the water level was very low, not completely dry but very low when I opened the pressure canner, is there any food safety concerns if it had run completely out, should I reprocess those jars in the off chance that the water level did get too low?