George B. Ross wrote:

I would be very cautious about long term storage procedures
outside of the fridge or freezer. Botulism is no fun. The
advice about the Ball Blue Book is good. They have a basic BBQ
sauce recipe (not great, but ok) and canning procedures. They
warn you not to alter the recipe unless you know what you are
doing. A good pH meter will help you maintain the proper
acidity for boiling water bath canning.

George, do you happen to know what the minimum ph level should be?