>>844415>>844413Yeah the one from my previous pic are dedicated canning jars, it's the "Weck" style we have here in Germany (while you use the different "mason jar" system)
I'll shortly boil up the rubber ring in dilute acetic acid as it's supposed to be done before each use (they're still unusued) and also the jar fully submerged in a big pot of water
This system also allows for steam to be let off while in the water bath and you can easily check if it's gas tight once cooled down
Also, first pH measurement is in! I took a spoonful of sauce, placed it in a sieve to let drip out mostly liquid, then let cool to room temp before measuring
Most sources I found call for a pH lower than 4.6, mine currently is 4.32 so it should be safe at that point for water bath canning
However the sauce will still have to boil for another 1-2 hours to lose more water so it will fit inside the 1.5 litre jar (currently it still weighs 2.2kg, started with 2.7kg), this should concentrate the acids even more and further lower the pH, but just to be extra safe I will add some citric acid to maybe go just below 4.0 if it isn't already by then