I've read a couple of posts here about canning BBQ sauce. I have made the recipe for "Pork Sauce" shown here in the past to rave reviews from my friends. I want to make some for them and put it in these jars, which say they seal when properly heated.

I have a few questions:

1. Is the recipe safe for canning? Should I just omit the butter, which seems to be the only thing that would be unsafe there? From what I've read elsewhere, generally the amount of vinegar seems to make BBQ sauce safe.
2. Are these jars safe to use for canning?
3. Should I just make the sauce, bottle it, and give it to my friends, with instructions to just keep it refrigerated and use it within a certain amount of time instead of trying to process?
4. If I do process, how long?

Thank you!