Simply sterelize some jars and lids, in a dishwasher with heated dry works and keeps them sterile for a long time, heat your sauce and add it into the jars within 1/2 from the top, put sterile lids on top and insert into a pot of light boild water, make sure the pot is deep enough to cover the jars. Make sure to add a small grate op a folded rag to the bottom or the jars could crack when banging and bubbling. Let boil ten minutes -remember not a heavy boiul, jars can crack if they hit too hard- turn off water, carefulle remove jars with tongs or rubber oven proof gloves, set on a cooling rack for several ahours. Check to make sure the seal has sealed-lid doesn't pop down. Store and enjoy. If you do have some where the seal doesn't keep and the lid in the middle pops up just keep it in your fridge and it will keep just fine. Oh, and when you tighten the lids before putting them in the water bath make sure not to over tighten them or the seal will end up breaking. A nice firm finger tight is best. I ruined about 20 jars of pickles cause I really crancked them down.