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To be great, is to be misunderstood...

You might be on to something here.

Possable this could be avoided by putting the jar lids on correctly and tightening them down for a proper seal. It is unlikely you would generate enough steam pressure in the jar to burst it (not without either trying or being a complete dumbass).

With a pressure cooker the pressure inside the jars is the same as that outside, so the water in the jars does not boil off.

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-From a registered Mad Scientist

"From a certain point of view"
-Jedi Master Obiwan Kenobi (also a Mad Scientist tm)

Steam can get up to phenomenally high temperatures, i.e. "superheated steam". Actually, that's not quite right either, since 'steam' is actually liquid water. If you can see it, it is liquid water. Clouds are liquid water droplets. Water vapor is invisible [can't see your summer breath, eh?] and can get to very high temperatures at normal pressure. At increased pressure, however, [like in a cooker] water can get above 100C, steam can get above 100C. . .I think I remember in TMC a guide to pressure cooking, something like 15 PSI in a normal kitchen pressure cooker giving an inside temperature of around 250 degrees [not sure F or C]. Anyway, pressure makes a difference in absolute temperature, but WET heat gives a penetrating heat that can sterilize the centers of hard grains, vermiculute, whatever.