No clue. But I wish you good luck. I admire anyone with the courage to strike out on their own.
I would do the boiling bath method. How much do you know about canning?
You would need to contact the FDA to find out what their rules are before continuing one step further.
AFAIK (it's been YEARS since we've done any canning), if you want to preserve the meat of the tomatoes (i.e. stewed tomatoes) then they're done differently than meats (or any cooked product). But if the sauce is complete, as long it has attained a high-enough temperature to sterilize it then immediately sealing it should present no problems.
I would probably cook it in the jars and drop the lids on them while still piping hot (so they'll suck-in) - we used to do stuff in a big pressure cooker: bottles and all inside with the lids applied immediately after opening the pot.
The bottles will take the temperature with no problems - we used to 'cook' the bottles empty first to sterilize them, open the pot, add the ingredients (after they cooled a while so as not to shock them), sealed the pot and cooked the contents, vented it, opened it, and applied the lids immediately so they could cool and suck-down.
I heard that anything with meats had to be canned in a pressure canner. I'm scared of pressure canners. But, I did can 9 quarts of tomatoes in a water bath canner today.
Commercial canning is nothing like home canning. The equipment cost can be staggering, especially for a meat product, which must be USDA inspected.
I would suggest you find a contract canner. Unfortunately, I do not know of any who will do a meat sauce.
If your sauce contains meat, you will have to pressure cook it for canning purposes.
If you plan to sell it, you will need to do this in a commercially licensed kitchen.
Start googling your state's regulations, probably adminstered by the health dept.
In the old days...tomatoes and sauce was considered acidic enough to only need a water bath.
But with the new breeds of tomatoes...traditonal canning methods are needed because of the lower acidity.
If you are selling the product, you are catapaulted into another catagory...and you might need to hire a professional to increase the recipe...to larger sizes and have a factory kitchen make up the product. Since this is a perishable product have your sales done up front before production.
I am no expert at canning. But, I just want to wish you good luck! Hope it works out for you!
Really!