Only what I've researched on the Internet and reading about the two methods in one of my cookbooks.
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.