Apple sauce - suitable jars

Can anyone help me with a query about suitable jars and processing for apple sauce?
I have a quantity of apple pulp and also some quinces which will be juiced later and will have the pulp from them to add to the apples.
I would like to make Quince & apple sauce and pot it up into 8oz jars with normal twist lids.

Now - the problem I have is the recipe I am using is from the River Cottage collection and Pam Corbin says to boil the jars (after potting) in a deep pan for 10 mins. This is presumably the water bath method. Can I do this to ordinary jam jars? She doesn't suggest this for all her recipes so again I'm assuming it has to be done with apple sauce for a reason.

Can anyone throw any light on this for me please as anxious to use up my lovely apple and quince pulp in this way.

yep, i use them too. Got apple sauce in them sitting on my shelves as we speak

I love the smell of quince, lucky you

This is interesting....I think!
Just read an article about apple sauce which suggested putting your potted up jars of apple sauce in the dishwasher and running it on suitable high temperature programme.

Not sure I'm brave enough to try that  Would worry the jar might explode I think.

However - I have cooked a whole salmon in the dishwasher and it was perfect. Had to wrap it up in several layers of foil obviously but it worked a treat.

No that's true - see you know that sort of stuff, whereas it goes right over my head 

Well I've had a go and made 3 small jars of apple & quince sauce (the square shape jars you get mint sauce in from supermarkets).
I filled up my large maslin pan with water and put jars on a folded tea towel and brought it up to a boil and used a thermometer to make sure it boild at 212F. I had tightened the lids only slightly and took a chance they were water tight. I used an old round metal tray covered in baco foil as a lid and even though it didn't fit the maslin pan completely the water still boiled steadily at 212F. I processed the jars for 15 mins and then took them out to stand on a board to cool but checked the lids to tighten them and found that 2 were fine. The 3rd would not tighten properly - I'm wondering if the intense heat had damaged the seal. The sauce was right up to the lid as well and next time I would put less in the jars - I should have known that!
Anyway I put a new sterilised lid on the 3rd jar and will use that jar first. Will be interesting to see how they keep.
The remaining quince pulp I'm going to turn into Membrillo as I've not tried that yet and I have 2 litres of juice to turn into jelly. So all in all the quinces have proved to be excellent value for money. I do so envy those who have a quince tree in their gardens and get all that lovely fruit for free. We have got a wish list of fruit trees for when we move ;-)

Doing my best 

Yes thanks for that Trillium - I'll remember next time. Silly of me really, I did know that but just completely forgot in my efforts to get all the air bubbles out I overfilled.
Appreciate all the help and ideas on here it's brilliant