AH, looking nice. I made a somewhat similar sauce recently, and ya, i consult with my hand-dandy "joy of cooking' for processing stuff. I got a lot of recipes, but work on following the rules for proper canning.
Mom was a big canner, and I grew up watchin', so if i mess up she'd kick my azz.
Here's mine btw...
Sorry abotu the crappy photo, was with my old camera.
Just about one bottle or so, about 10 habs, 4-5 cloves garlic, good hunk of ginger, onion, and vineger/water/secret crap...all veggies gently roasted pre-sauce til they begged for release into my Device of Sauce Incorporation.
I like having some seeds in it, shows the fresh nature of these bad boyz.
Need to make more, as I've eaten most all of it already.
-Q