I recently learned how to can and made some great jams, pickles, and preserves from excess fresh summer produce. But the first batch I made, I didn't boil or bake the mason jars before adding the preserves and sealing them. I washed them, added the contents, and then sealed in boiling water for at least 20 minutes.
Obviously there's the huge risk of botulism here, but knowing that I have been keeping these jars in the fridge (away from my properly canned and trustworthy deliciousness). Because they are refrigerated, I say that the preserves are fine. No different than, say, cooking something and leaving it in the fridge. But my sister says that the sealing process (20 minutes under boiling water), could make botulism grow and that, even though they've been in the fridge, I shouldn't touch them.
Which of us is right?
(Of course, now that they've been in the fridge for two months, I'm not even sure I want to go in there anymore, but that was a lot of delicious produce I'd hate to see go to waste, so advice requested).