You aren't going to like hearing this but safe home canning doesn't allow for canning your own made-up recipes. It is the #1 basic guideline and you'll find many past discussions here about this issue. Only lab tested and approved recipes - of which there are 100's - can assure the correct pH, density, and heat penetration to kill bacteria and allow for safe home processing.

Pectin is used in jams and jellies only, not sauces.

So if you will tell us the exact sauces you are talking about we can direct you approved recipes for that product. Plus are you planning on BWB canning only or doing pressure canning as well. Different food require different processing.

I'd suggest you begin by purchasing a copy of the Ball Blue Book of Home Canning and exploring the NCHFP website in depth. NCHFP is the recognized authority on safe home food preservation.

NCHFP

Dave

Just don't do it. It's not worth the risk. Go with the tried and tested, then you can enhance when you're ready to serve. I haven't found a chili canning recipe I like so I use a basic and season or add something else.

Intended to add above that if you are committed to only preserving your own recipes then freezing is your option, not canning. Most sauces will freeze well.

Dave

Newatcanning, please listen to Dave and meyerk, and use only tested and approved recipes. We all have our favorites we might like to have ready in a jar but its just not possible to do that safely. You can be creative with your cooking, never with your canning....please freeze your sauces, or make a basic canned sauce from a tested recipe and add your special touches after you have opened the jar to heat it.