Canning mushrooms and mushroom sauce

I love a bargain and so couldn't resist 500 g bags of mushrooms marked down to $1.99 at the IGA.  I have a lovely mushroom sauce recipe given to me by an English forum member (thanks George!) although I think he would prefer i made it with white wine a la recipe instead of my variation with red.  

But I digress.I decided to make up some sauce and at the same time try canning some sliced mushrooms on their own.  Mushrooms take quite a long time in the canner: 45 minutes for pints which is about 20 minutes longer than most veges i have done thus far but I guess it's because there are potentially more bacteria in mushrooms, thus requiring the longer processing time.  I am leaving the sauce in the bottle for a few weeks to see if it deepens in flavour. 

The sauce is in Ball Mason regular mouth pint jars whilst the mushroom slices are in Ball Mason wide mouth pint jars.  With the mushroom slices the only thing i added was water.