I was wondering if anyone has ever attempted long-term storage of a curry base without freezing it?  I'm interested in using a pressure canner to save large quantities of the base sauce in mason jars.

Next year I'm going to have a very large garden plot and will be growing an abundance of the base ingredients: onions, carrots, peppers, garlic, tomatoes, potatoes, etc.  I've canned lots of pasta sauce before, but it has high acidity.  I'm afraid that the acidity will be too low in the curry base, but normally with pressure canners the acidity can be  lower than with a water-bath canner.

Anyway.... Thoughts?  Comments? Ideas?