I've always done my canning/preserving using tested recipes only. I do take food safety very seriously, and I don't want to make anyone sick. :)
However, I've got a family member that wants some of my barbecue sauce. He lives 10 hours away, so canning it seems to be the best way to preserve it for him. It seems that it would be safe for canning, but how do you know? Is there a site that can help you figure out if a non-canning recipe can be preserved?
The sauce is made of half ketchup, half vinegar as a base, with plenty of sorghum, worchestershire, hot sauce (made of vinegar), and spices. So pretty acidic, which is what makes me think it would be okay. But, I'm just not sure where to start looking to double check. Any ideas?