How would you go about jarring a mayonaise based sauce like white sauce, so It can sit out on the counter until the seal is broken? Maybe a stupid question, but I would love to be able to make my white sauce recipe and be able to give/ship it to people no matter where they are. May not even be possible from my own kitchen, but the store shelves are full of these type sauces. I have experience at canning jellys and jams but none at sauces. Something tells me it would have to be mostly vinegar for some reason? Mine is only about 15% vinegar. Thanks for any info!