Having gone through every post about jarring/canning sauce from 07' to last year...there was nothing to put my foot down on, nothing definitive. Let's do this...1) I want to can "Jeffs Sauce" in a pint jar. I have both pressure and boil methods at hand. 2) I want to make a sauce from the Presbyterian Women's cookbook from 1968 (yes...I have one!). Ball isn't hookin' me up. Time and pressure from those that have done it...and yes, I will try what you provide and we can see the results.