I, like Autumn, processed the
preserves in a water bath canner for 10 minutes, but I will note, as she did, it is not in the recommendation of the original recipe.
I know how to can the sauce in canning jars but I'm not certain about sauce bottles, as the lids are plastic and would most likely melt if
used in a water bath canner.
Do you have any chia seed jam recipes that can be canned the old fashioned way,
in a water bath canner?
Pumpkin isn't acidic enough to safely can
in a water bath canner, so unless you've got a high pressure canner at home that can reach the extreme temperatures necessary to ensure safety, don't do it.