I recently got a little confused about the processing time for canning meat broth. I canned a batch of quart jars and processed them for the recommended 25 minutes, removed them from the canner, and they sealed. I then worried that I should have processed them for the longer “canned meat” time of 90 minutes (which I now know wasn’t necessary). About 12 hours after the first canning, I put the sealed jars back into the canner, and processed them for 90 minutes. I took them out, they were (still?) sealed and seem fine.
Now I’m thinking, maybe that could have actually compromised the seal or some other safety aspect? I don’t plan to do that again, but I am wondering if I ruined the broth that I double canned without replacing the lids. I see that the recommendation for reprocessing would be to open them and put new lids on finger tight again. Does anyone have insight on this? Thanks in advance.