Canning/ separating 1 gallon commercial BBQ sauce into pint jars?

[forktender]

Can it be done by using the water bath method?

Thank you.
Dan.

 

[mr_whipple]

I can't see why not if it's of the proper ph. The only canning I do is pickled peppers and the occasional pepper jelly, both of which would be considered high acid (low ph) foods that don't require pressure canning. That said I guess it all boils down to whats in the sauce to determine the ph.