Advise needed

Hi everyone!

My mother is thinking about making some sauces (containing roasted vegetables, seeds, and herbs, mostly) and some other recipes (like mushrooms with honey and mustard, etc.) to sell them at her local farmer's market as a side job.

She had some experience canning fruit jams, but we have now read that some foods require pressure canning in order to get rid of hazards (like botulism). My first question is if you think this is the case for the mentioned products.

Aside from that, I wanted to ask you if this type of jars and lids would work for her or if you think there are better options for her purpose and needs. She bought a hundred of these.

Sorry if my questions are too basic. I am an absolute novice in these matters, but I am trying to help her in this episode of her life.

Thanks in advance.
Cheers!