your sauce bubbled out of the jars because they were still too hot when you pulled them out.
For next time...
Follow appropriate headspace (like kisal said)
If you waterbath canned them, when your cooking time is up, turn the heat off remove the canner lid an wait for 5 minutes. Then remove them from the canner. This helps the contents in th jars relax a bit slower that if you just take them out while the water is still boiling rapidly.
If you pressure canned them, make sure that you allow the pressure in the pot to come back to normal pressure with the pressure guage STILL ON. You can't rush it
when pressure has normalized and steam no longer pours from the vent, take the lid off of the pressure canner and let the contents sit in the water uncovered for 5 minutes, then remove them.
when they cool completely take off the rings and don't put them back on. If you can invert the jar with the processed lid on it then you should be ok. just make sure the dome part of the lid is fully flat. If it pops back up when you press it, you should try to reprocess it with another lid. I wouldn't store them with the bands on them. They "should" be ok, just watch for signs of spoilage. Mold, lost seal, domed seals. Any signs of spoilage toss it.
An alternative to bottled lemon juice (BLECK) is to use real lemon juice from lemons. You can also use citric acid powder. If red wine vinegar is labled as 5% acid you can use that too! (white vinegar is 5%)