Actually, you may be able to just store it, and you probably don't need to can it either... at least where botulism is concerned.
I'm currently using 7/11 tomato sauce, and the sanitarian confirmed that I don't need to refrigerate the sauce when serving due to the pH being lower than 4.6 (http://www.fsis.usda.gov/factsheets/Clostridium_botulinum/index.asp
I had to contact the company to request a spec sheet that showed their 7/11 sauce is canned to below 4.6 (their accepted range is 4.0-4.4) and the sanitarian was fine with us not keep our sauce cold.
When it comes to other types of contamination, however, there's still a potential likelihood (per Tom) depending on what contaminants you may have around when you pour it out into containers.
For the record, I keep any sauce out of the can in the fridge until the day of use, just to be safe. Even if the sanitarian says we don't need to, it just makes me feel better.