I don't know how to post more than one pic per post. Sorry!

When did you do this? The wine will help acidify it but probably not enough, that's a lot of veggies. If it was less than 24 hours ago you can freeze the sauce.

Five quarts are less than 24 hours old but the other 21 quarts are up to eight days old! Yikes!!!

So much work!!!

The nchfp recommendation is 2 Tablespoons of lemon juice per quart. So right there you haven't acidified enough.

Also, something with this many low acid ingredients would typically be a pressure canning recipe,

Did you use a specific recipe?

I hate to say it, but I would dump the jars.

Don't just dump them, throw them away unopened - at least the ones over 24 hours old.

I too would like to know the source of the recipe. I can't imagine how anyone could claim it was safe for BWB canning.

I'm sorry you had to learn such an expensive, wasteful lesson the hard way.

Dave