I was canning my own sauces here in the store last year. One day, my USDA rep showed up for an inspection and shut down the canning.
She gave me a bunch of forms to fill out and the address of the the individual at the UVA medical center. I have to send a sample of the canned product to them. They analyze it and provide me with the information needed for the contents label. You MUST have a contents label.
It also has to be done in a commercial, USDA inspected kitchen with all USDA inspected/approved ingredients.
I was doing a Sauce Marinara, Sauce Carne', Sauce Bolognese, and Sauce Carbonara.
It's not something you can do at home.
On an up note, it was flying off the shelves at $4.95 a quart.
Last year, my daughter told me about an Oprah show where her guests were women who had started their own businesses. One of the guests made some dish which her friends and family raved about. She ended up selling her recipe to some major food conglomerate for $1M. Wish I could take that route!