Hi folks, thinking that I will be canning two of my barbecue sauces for gifts this year. Have never canned before, so a little nervous about making sure everything will be safe. One recipe is a straightforward tomato based sauce, so I'm not worried about that one. The other is a peach-bourbon sauce, based on http://www.seriouseats.com/recipes/20... with some minor modifications (frozen peaches, different hot sauce, etc). Will that can safely in a boiling water bath? I don't have space in my apartment for a pressure canner.