ISO: gourmet glass jars and canning fully cooked onion sauce

I cook gourmet onion sauces for sale. I do the canning myself using "Ball" mason jars,however i would like to use gourmet jars which are more attractive and suited for my product.

1. What is the safest way to can onion sauces?
2. should i use a bath chiler after the hot bath canning?
3. The gourmet jars only have a lid. Can i still process them the same way as the mason jars and accomplish the same result? If yes, what should i look for to make sure the process is done properly. PS: the gourmet glass jar lids do not make noise after the water bath process, how can i be sure that they have sealed? Thank you tremendously.