u/Baseidou

Good evening, I'm totally new to canning.

I've bought a Presto 23qt pressure canner and I canned some bolognese sauce which I made.

I've let the sauce simmer for 2/3 hours, but still left the sauce rather liquid, and I've canned in 200mL jars with lug lids, because in my country it's impossible to find two-pieces lids.

Considering I didn't follow an official recipe and traditional jars, I've done a canning process for 75min at a pressure between 11.5 and 13 psi. (I'm exactly at sea level).

Now, the jars have been sitting in a dark chill room for 3 days, all seals have clicked and the vacuum seems to hold.

Considering all the above, what are the chances that the product is unsafe to eat?