when i make my sauce, i usually only make enuf for that day, but i have made it in bulk a couple times too. if its a tomato base sauce, and if it has some vinegar in it, its plenty acidic for water bath canning. i have a couple pints still on the shelf from last year, and they are fine. just leave em in there for an extra 5 minutes if your worried. 35 minutes is probably plenty if its hot goin in :)
one thing ill note tho, the flavor is different from fresh. if i was gonna send some of mine, id send it as is with a little disclaimer sayin "you're on your own" or somethin.