If you would like to can this sauce, you must use an acid, place 1 tsp of citric acid or 1 Tbs of lemon juice into your clean,sterilized jars before filling with sauce.
Then, fill a large canning pot fitted with a bottom rack, with water, bring to a boil, then lower the filled, sealed jars into the pot with a jar lifter, they should be covered with 1" of water, boil for 40 minutes, then remove and let cool at room temperature.The sauce will now last for 1 year.