Is it safe to can the bbq sauce "Jeff's". I think there is enough acidity in the lemon juice and ketchup to do it safely.
I would like to give a small batch to a friend.
If you have the vinegar ratio the same or greater, it "should" be OK to hot pack.... In canning, you want the lids snug.... air has to be able to escape from the jars to form a vacuum.... Worthy note.. some tomato strains are not acidic enough to directly can.... therefor acid is added...
The recipe below is just an example of what is recommended for canning.... You are free to make adjustment remembering acidity is very important.....
Read up on canning......
It used to be and I'm not sure if it still is but you could take your recipe, and a jar of your sauce to your local extension and they could test it for you to see if it had enough acidity or not.
When I have leftover sauces that I want to keep, I freeze the sauce in ice cube trays. Pop out the sauce cubes, then vac pack and freeze. When I need sauce I take out what I need. If you pou from a measuring cup, remember how many cubes it take to make a cup. If you need a cup or tho count the cubes. I do this with stock also. Works great!