Hey! In step 6, you say to listen for the popping sound. Does that mean these are shelf stable without processing in a water bath canner? Or how do you store the sauce?
Ahhh, the ol' water bath conundrum. These are shelf stable as long as you get the lids on while the sauce is piping hot and you get a good seal (indicated by the popping sound and the sunken lid). Several generations of my family have canned this way and all has been good (my mom is a canning maniac), although I know there are people out there who don't cotton to this method. So, yes. There are recipes out there that do require more intensive canning methods such as a pressure cooker, but this isn't one of them. You'll want to refrigerate it after opening, of course.