Pressure canning – water in the jars?

Pressure canning – water in the jars?

I've got a pressure canner. I need advice from any of you who have some experience canning with a pressure canner. I'm doing meat in the presure canner. The meat is in sauce. I'm following the instructions, and the jars are sealing properly, the food isnt spoiling, pressure's fine, and all that.... But i think i'm getting water from the canner into the jars. A few times i've used a thicker sauce, i've noticed that when the jars are done, out of the canner, and cooling, it looks like there's water in there. At first i assumed that this was because the sauce had seperated as it boils during the processing. But I tasted a jar of pulled pork the other day (in a barbeque style sauce), and i definitely think it's water. I know it's normal to have liquid escape from the jars, but how do i keep the water from entering them? What am i doing wrong? I do follow the "finger tight" rule when screwing the bands on. I'll turn the band until i feel the first sign of resistance, and then stop. Are my bands not on tight enough? It's not hurting anything to have the water in there, it just waters down the sauce. I'd rather leave it out if i can.
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