[QUOTE=ContainerTed;708996] the opinions we got ranged from "Definitely Redo" to "What's the problem". [/QUOTE]


My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.

[QUOTE=Spike2;709217]My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.[/QUOTE]


Oh dear, that is dangerous, LOL!

[QUOTE=Spike2;709217]My neighbors make their sauce, get it boiling, add it to hot jars, cap with hot lids, screw the cap on, turn them upside down and BAM canned. No pressure cooker and no water bath.[/QUOTE]

That's how I do it (learned from my Mom). Just fill the sterile jars, close the lids and they will create the reaction needed. Cool storage.
(Never tried to can vegetable sauces, only fruit and berry jam)

You can get away with that for jams, except for greater chance of molding (and some people are allergic to molds). For tomato sauce, that is a recipe for botulism. Getting the jar to seal is not the only goal. Killing microorganisms and spores is the goal. Even starting with boiling sauce, there are contaminants all around the kitchen and jars/lids, etc. To each their own. As we learn more, hopefully we do better. I don't particularly like foodborne illness myself. ;-)

No one does. In all the years I have cooked jam, I have never had any mold (even after from jars stored for a few years)
The method is fully approved even by our health officials, I don't see any problem or potential danger. The key is in sufficient cooking - and pectin sugar also helps (if no lemon is used).