I am trying to find the proper canning and food preservation methods for some sauces and salad dressings that I am planning to market, but am having trouble finding anything on how to can/preserve mayonnaise based and margarine based products. Does anyone have any words of wisdom or links that you can point me to that may lead me in the right direction. I have tried to water bath can the margarine based products and it breaks down the margarine. I have not tried the mayonnaise based products as I can only imagine what it will do to it. Any help is appreciated.

Thanks

Margarine contains emulsifiers (a molecule that has two ends, one that "favors" water, the other which "favors" the oil in the product) and diglycerides that help prevent the separation of the two in the food (keeping its texture consistent) and lets it remain solid at room temperature as well as at a standstill. I'm assuming using water to preserve such a margarine-based product would result in a throw off the balance which lets the consistency of margarine last (resulting in the breakdown of the margarine as it happened).
Margarine also contains preservatives such as citric acid, sodium benzoate and/or, hydrogenated oil (or in the case of the newer ones- simply vegetable and/or kernel/palm oils).
I would recommend researching on methods to preserve salad dressings that are not water based.