Hi Victoria, 

Your barbecue sauce recipe sounds delicious, but I would recommend that you store it by freezing or refrigerating--not canning. 

In order to can any tomato product safely, you need to make sure that the acidity of the product is strong enough (low pH) and that the processing time is long enough to heat the coldest spot inside the jar and kill harmful bacteria. if you do not have enough acid added or a long enough processing time, an improperly canned tomato product can lead to serious illness or spoilage. Unfortunately we cannot guess at these factors, and we cannot figure them out by reading a recipe. A reliable canning recipe and processing time requires laboratory testing.

The USDA and the Extension Service have done the testing and calculation for barbecue sauce recipes like this one. The Ball corporation also publishes recipes that they have tested independently. These recipes don't match up exactly with yours, but they do provide a safe way to can barbecue sauce at home.

One last option: if you are wanting to spend some extra money to have your recipe tested and a processing time calculated by a food scientist, you can contact a Processing Authority from this list. Although these authorities primarily work with commercial canneries, some folks have been willing to pay the fees to have home recipes tested.

Thanks for using Ask Extension,

Jared