Thank you, oakley.
Yes, fermentation should naturally be safe. One can quickly see (and smell) if something in the process isn't going right (sauerkraut especially).
As to water baths vs canning jam without it, actually a hot water bath / pressure coker may encourage the botulism bacteria (so one has to be careful with the time). Normal cooking destroys all such microbes and when the jam is ladled into sterile containers there is not much room for them. (storage in a cold cellar/fridge)
I did check with my 80 something Mom who has used both hot water bath method and the 'common' boiling method when making berry preserves.. I do trust her experience plus my own
