I can't find any instructions for canning Teriyaki sauce anywhere.
My recipe includes soy sauce, molasses, ginger, onion, garlic , water and corn startch.
I've been canning for years, but just pickled beans, jams and jellies.
Would this need waterbathed or pressured canned? Need all advice!
Even without seeing a recipe, canning a personal recipe is not considered safe since it has not been tested for stability, acidity, density, and a few other factors to be sure the recipe is safe for canning.
That said, if you are doing it for yourself and not potentially poisoning other people by giving/selling your product, you could probably use a BBQ sauce recipe and adjust the ingredients as long as any of the no-no ingredients are not used.
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