We need expert canning advice. This summer, we made meatless spaghetti sauce. It cooked all day and went into the sterile Mason jars piping hot. They sealed within an hour, maybe under. But we did not put them in a water bath to process them. The jars look good, the vaccuum is still intact and we're thinking that it's OK to eat. What do the experts say? THANKS.
(Just in case it matters: the sauce contained tomatoes, green peppers, already canned tomato sauce and paste, lots of garlic, dry seasonings.)