One word of caution re: bottling bbq sauce. BBQ sauce in general has a high enough acid content not to have to worry about botulism; however, when it comes to giving sauce away, you need to be absolutely SURE it's safe. I could possibly imagine someone coming up with a recipe for a glaze or sauce where the pH isn't low enough.
More information on canning/food preserving is in the Ball Blue Book of canning; it's usually sold where canning supplies are sold. I see it at the local Ace hardware all the time. It's a great book for beginning canners and it has recipes that give you an idea of how much acidity is necessary for safe preservation.
I've played around with canning in the past and have purchased pH test paper with high sensitivity around the necessary range and have found it useful, at the very least, for my own peace of mind.
Theresa