[CH] safe sauces

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Normally not a problem as I like vinegar based ones & have several pH meters.

I've committed to entering an amateur contest for hot sauces and really don't want to poison anyone.  One of my sauces that I want to enter probably won't have a pH of 4.6 or below.  (I haven't tested it yet)  

I have woozies with restrictor inserts, but no other seals (those cardboard types)  They should seal quite well, but the forums I have queried have said they are not USDA approved safe.

I had intended to put the sauce in the woozies and pressure can for 35 min at 10# pressure as I usually do for peppers. Turns out they are too tall for my canner so will have to process in pint jars first.

So, how can I put the sauce into woozies and be sure that it will be safe?  Is boiling the woozies, inserts and caps before adding the processed sauce safe enough?  The sauce is a rather high sugar content finishing sauce for BBQing.  

JohnT

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