keep my meat spaghetti sauce in mason jars.  I pour the very hot sauce in clean not sterilized jars et I close the lid rapidly.  Jars that are sealed are kept in the refrigerator.  Jars that do not seal are consumed immediately.  I never had any problems with that method wich has been used for so many years now.  What do you think? You are very fortunate that you have not been killed by botulism.To be safe for storage in the fridge for longer than 3 to 4 days, meat spaghetti sauce must be made and pressure canned following a reliable recipe. I recently attended a public function where there was cooked (breaded) chicken being served at room temperature-it had been refrigerated from leftovers from the previous night's dinner. It probably had already sat out that night for several hours at room temperature on a buffet table.  This leftover chicken had NOT been reheated and was set out at room temperature the SECOND day from 11am until approx. 2:30pm. Then it was put back into the fridge only to be brought out AGAIN to sit on a room temperature buffet table. I questioned this practise citing the 'danger zone' and 'two hour rule' but was told that 'once it goes back into a fridge it's like turning the clock back'. I couldn't believe this as I was educated (I have been Food Safety certified several times in B.C.) that we should not even leave hot foods (especially chicken!) out on