Originally Posted by cmcadams
Put hot bbq sauce in them with a canning funnel, filling them up as far to the top as you can. Make sure the jar lips are cleaned off, and put the lids on them. Screw on the threaded bands, then put the jars back in the boiling water for 10 more minutes, then take out and put on the counter to cool. The lids should pop so they're depressed; if they don't pop, just put that in the fridge. I just check them the next morning.
There are fill lines on canning jars and you should not go past it. This is so there is sufficient air in the headspace to create a vacuum. If the lid is not vacuum tight out of the pot then it is not properly sealed, and must be kept refrigerated.
I have canned some hot peppers in the past. I think a BBQ sauce should be sufficiently acid enough for canning. But you may want to get some ph strips to test out your recipe.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb