Originally Posted by Teleking
It all depends on the acidity of the product. A straight tomato sauce recipe is on the edge of being safe in a water bath and should be canned in a pressure canner. Most BBQ sauce has vinegar in it to raise the acid level to be safe in a water bath. However, since you didn’t make it and have safe canning directions you should freeze it IMO.
Will a water bath be fine…probably…but why risk it. Home canning safety and food poisoning is nothing to mess with as it can kill you.
I have to agree. If it were sauce that I made, I would have a better handle on the acidity. I would bag it, freeze it, then cryo-suck and return to the freezer....