I'm not going to advise you on the canning but why don't you just freeze it if you have too much?

I think that because your starting out with commercal BBQ sauces, and the addition of apricot or pineapple and adding an acid like cider vinegar will help prevent spoilage, it should be quite safe. Liquid smoke is also sold as a hickory smoke powder, or even a Mesquite smoke powder. Adding the amount of honey will be OK too as it isn't diluting the acidity. I do recommend adding a half cup of cider vinegar however. Then, after the crockpot simmering, start filling pint canning jars and process in a BWB for about 20 minutes. There is also a brand of BBQ sauce I love, its a bit watery as to consistncy, but has a nice acidic tang when mixed with other BBQ sauces. I use it to make my BBQ blend too, I add dried chopped onions, dried sweet green and red peppers, and dried minced garlic. These all soak up the liquids and give a thicker sauce with a little less cooking down. If you find that te acidity is a bit too much, reduce the apricot or pineapple, or add a bit more sweetener like honey or even corn syrup. In any case, you need acidity to protect this mixture from spoilage even if canned. Some moight think this is dangerous, but so many commercial items like ketchup and most store bought BBQ sauces are just fine even if left out at room temps. Another goo store bought type sauce is the ever popular Open Pit. I add that with some ground black pepper. My sauces are blended and are refrigerated in a big half gallon plasic jug that is used year after year. Great on chicken and sausages!

Here is a link that might be useful: Sauer BBQ sauces

Yep, recipes like this are meant to be refrigerated or frozen, not canned. It would just be a guess as to how much vinegar to add, how to process and for how long, and the consistency/taste changes that would result - especially given the unknown ingredients in the bottled sauces.

Dave

No commercial products should be recanned. Freeze the extra sauce.

I think I would just make it as needed! Seems pretty easy to mix up. Sometimes the time, energy and supplies just aren't worth it...at least for me.

Deanna

I meant to thank everyone for their input. I used the last of the BBQ sauce today on crock pot chicken so I will be trying out his recipe on my own here soon. I think I will freeze the excess as suggested. We use quite a bit of sauce here as my son uses it as the condiment of choice on EVERYTHING. Lori