Bryce Pilaf

We are having a co-ed baby shower for our first future foodie in a few weeks with a 'Backyard Baby-Q' theme. We'd like to make and bottle our own BBQ sauce to give as party favors. I don't have a set recipe but am thinking along the lines of honey bourbon as the major flavor component. I know homemade sauces generally don't keep for very long and was hoping to get some advice here about extending the shelf life so that these don't go bad in a week or two as well as any safe bottling techniques because the last thing I want is to get anyone sick. We found a bottling website that sells your typical BBQ sauce bottle but in some of my initial web searches a site recommended using canning jars. If you have any advice on preservatives, whether conventional or more modernist, as well as any safety techniques I'd be very appreciative if you could share as I haven't found anything cut and dry so far. Thanks so much in advance!

I made the pho this week and really, really enjoyed it. I did find myself seasoning the pho pretty aggressively (as I hadn't seasoned my brown beef stock, which is the base of this soup) with a few additional pinches of salt and extra fish sauce and a squirt of sriracha. Next time around, when making the beef stock, I will make sure to drain off the oil used to sautee the ground beef. Should have been obvious at the time but was something I forgot to do and I was too lazy to bust out my gravy-fat separator when the stock was done so the final product was a little oily and slick. I will definitely quadruple this recipe next time, as the final product per the directions only yielded me around 3 1/2 cups of pho broth. I'd say the downsize of this is the cost for the ingredients, mainly the oxtails and red wine needed, especially since pho is so dirt cheap at Vietnamese restaurants.