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. ;-)
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Corona~Barb
Now an Oregon gal
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