Please use caution with hot objects and liquids.
Screw lids tight while contents of jar are hot, as it cools, ensures a good vacuum seal on lids.
Perhaps in the absence of vinegar, a concentrated salt brine can be used, yet to be tried.
The higher the acidity of the pickling solution, the less risk of bacterial contamination.
The All American Canning system does significantly reduces the risk of food contamination such as botulism and salmonella, due to higher temps and pressure cooking.
This system is now available in Australia, we purchased ours on ebay, mason preserving jars can also be purchased from the same retailer.