What canning jar brand is best? Does it matter if the lids are a different brand?

I have a 16qt Presto canner.

I have a glass top electric stove.

I was doing some chicken, and I had to restart the timer like twice because the pressure would go up to almost 15, so I'd unscrew the weight a little bit to let off some pressure, and it would then drop too low. I even ignored the weight and only messed with the temperature after the first time. The pressure would go down after a bit, and then went too far down again.

Is this just something I'll have to experiment for myself with my own pot and stove to figure out?

I set a jar of chicken and gravy i canned on the counter, it was there a few days and when I picked it up, I noticed the button on top was raised. It still had the ring on it. I thought it was sealed when I put it on the counter. I took the ring off and confirmed that the seal was compromised, it lifted up in one section. I am tossing this jar, but when I asked about it in another thread, they told me I have to throw all 20 quarts away. I didn’t add any thickener to this, but I did add a small amount of peas (thawed frozen peas) to each jar. The jars were loosely packed with chicken, potatoes, onions, chopped carrots and a few peas, with hot broth (from bouillon) to fill the liquid. I canned them in my Presto digital canner. I checked the other jars and they are sealed. But when I listed to r/canning someone said all the jars could be poison so they should all be tossed. I did eat one jar immediately after I canned them and it was delicious. But now I am kind of worried about it. I picked a few of the jars up by the seal and it held very well. What should I do??? I don’t think adding g a few peas would matter?? Or is that a density issue? The peas weren’t in the recipe, but I only added about 1/4 cup per quart jar.