DinaFine ... high acid foods can be "water bath" canned - low acid foods must be "pressure" canned - and it has nothing to do with if it is a meat product or not! For example - cream style corn has no meat component, but must be pressure canned. Spend a little time browsing around the information available on the National Center for Home Food Preservation
website to see which canning method is necessary for which food product.
The problem with trying to give madman a definitive answer on canning his sauce is because of the ambiguity of his description (no recipe and no method). Is there enough salt or sugar to preserve it by a water canning method? I certainly didn't see any amounts of ingredients to base an attempt to calculate a ratio on! As madman said ... "there is more to the process - and is my secret sauce". As long as the recipe and process is his secret there is little we can do to give him an answer.
Believe it or not - we do get questions from time to time from people wanting to create a marketable product that want us to give them the answers on how to do it without giving us the information to work from.