In Italian Two Easy, Rose Gray has a recipe for simple tomato sauce. As a footnote, she recommends sealing the jars and putting them in a water bath in the oven at 400 F for 20 minutes. I was very intrigued by this technique and tried it today. So far, only one of the seals is set. I'm wondering if anyone is familiar with this way of canning. I also read on-line someone burning their face and neck because of an exploding jar during a canning session and got freaked out. Did I put myself at risk by trying this method?