I don't worry about the sauce being unsafe, as it is well-sealed and if anything, over-processed rather than under-processed.
Wish I knew how to post a picture!
I got the canner in September (I asked for it for an anniversary present! I love practical gifts!) and have done about 18 canner-loads since then, all have come out fine. I think I got too relaxed about it this time.....
So what it looks like to me is that the too-high pressure pushed some of the liquid out of the jars (the water in the canner was very saucey and a bit higher than the three quarts I had put in) and so now the sauce has less liquid. I can see liquid to about the 4-6 oz mark on the jar, then moist sauce up to the 10-12 oz mark, then it looks kind of like tomato paste above that (pint jars.) But the jars are well sealed, and the pressure never dropped below 11 lbs.
Just wondering if this ever happened to anyone else, and if that fully-loaded canner's worth of sauce will be edible or if it will be weird, or will it maybe discolor over time.
Thanks for the safety links, I have read them all many times, being initially terrified of the canner that I wanted so badly, remembering the green beans all over the ceiling when my mom's pressure cooker blew up when I was a kid!