If you have freezer space. you can freeze most sauces. I would not freeze one like the Bib Bob Gibson white sauce, because of the high mayo content.
It really works well. I do it all the time with my home made sauces.I've thought about that, have never tried because I'm not sure how'd it do. Next batch I'll save some off and try it.
I am like Trailer Trash, I make 18 pints at a time and pressure can them. I end up being able to keep 12 or 13 of the pint due to friends who found out I had just put up a fresh batch and want a pint or 2.
How do you think it would do if you canned it using the water bath method? I have the water canner.
I just did some searching and sauce should be fine as long as it's acidic. If it made mostly of tomatoes or vinegar it looks like you should be fine.