Barbecue sauce (Canning and preserving) (Gifts from the kitchen)

 

Makes 7 pints

• 44 ounces ketchup
• ½ cup brown sugar
• ½ cup honey
• One-third cup cider vinegar
• ¼ cup molasses
• 3 tablespoons Worcestershire sauce
• 3 bay leaves, crushed
• 2 teaspoons liquid smoke
• 1 teaspoon cracked pepper
• 1 teaspoon salt
• 1 small can (8¾ ounces) crushed pineapple
• 2 cloves garlic, minced
• ½ cup soy sauce
• 1 teaspoon ginger

1. Combine all ingredients in a large saucepan ; cook, stirring occasionally, 30 to 40 minutes until sauce is well blended.
2. Laddle into hot jars, clean rims and seal ; process in a water bath canner for 20 minutes.

BON APPÉTIT