[cfrazier77]

Question for the wealth of information here. I bought a gallon of Blues Hog sauce and want to break it up into smaller amounts for storage. I was thinking of using pint mason jars. What would be the best way to do this, break it down? And if in mason jars should I just do a boil or use the pressure cooker? I don't want to change the flavor but also want it to be shelf stable for up to 6 months.

Thanks!!!