Canning Homemade Crab Soup?

I want to can/jar my home made Maryland crab soup. It contains crushed tomatoes, cooked vegetables, and crab meat. Everything was cooked together and brought to a safe temperature. I practiced two ways. Just jarring it strait out of the pots into jars. I put lids on and that seemed fine. But someone told me I had to pressure cook even though everything was already cooked. I tried pressure cooking the already cooked soup and the pressure cooker over cooked the soup. I did another batch using the first method and it seemed fine until a few exploded. This batch was set in a room that exceeded 80 degrees, is that why they exploded?