Question for Any Canners

[sakon76]

A quick question to anyone else who may practice canning and preserving: how fatal are air bubbles in the finished product? Examining the applesauce and marinara sauce I put up this evening, I found several air bubbles in each jar that I hadn't managed to evict before they underwent the hot water bath. If these are "oh noes! will spoil foodz!!" type problems, I'll just put them in the fridge and use them sooner than later. If they're "eh, it happens, don't worry about it" type problems, I'll happily put them in the cupboard and store them at room temperature instead.