Abby, if you are water canning, the lids need to be tightened down fairly tight-tighter than say tomatoes. Kraut doesn't do well in my experience with pressure canning, nor is it necessary, it has a high acid and salt content. The water needs to be over the jars for water bath canning. (I've lost whole batches of kraut by using pressure canning, but I didn't know I shouldn't have used that method.)
If you are pressure canning kraut, it will become limp and may force some threads of kraut between the jar and the lid--which is why I don't do it that way and they don't need it with the acid and salt content.
I make the dill pickle green beans, again, I use the water bath canner, not the pressure canner, and nothing gets between the lid and the jar. They have enough acid and salt to use water bath canning.
It's normal to lose a little liquid when heating jars but it's not okay to have things lose half their water and expect them to last on your pantry shelves for any amount of time.
I haven't tried to can okra so I can't speak to it. Tomatoes--I use enough acid and salt to use a water bath canning method, those hardly ever fail for me.
I hope that helps ~Bliss