• Mix vinegar, honey, Worcestershire sauce, brown sugar, molasses and spices in a large saucepan.
  2 cups cider vinegar, ½ cup brown sugar, 2 tablespoons honey, 2 tablespoons Worchestershire sauce, 2 teaspoons dry mustard, 1 teaspoon Salt, ½ teaspoon cracked black pepper, 1 teaspoon cayenne pepper or chili powder, ½ cup molasses
• Wash and halve apricots. Add to vinegar mixture as you go so that they don’t brown.
  12 cups apricots
• Rough chop vegetables and garlic.
  2 cups chopped Onion, 1/4 cup garlic, chopped
• Add to the pot with the apricots and vinegar.
• Bring pot to a boil then reduce heat to a high simmer. Simmer for at least 2 hours, stirring occasionally to thicken and develop flavors.
• Use an immersion blender to make the sauce smooth. (If you don’t have an immersion blender, place batches in a stand blender or food processor. Be careful not to burn yourself!) If it is not quite thick enough to your liking, reduce heat to low and cook it down to desired consistency.

To can sauce

• Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.
• Heat lids in simmering water. Do not boil. Let them sit in hot water until ready to use.
• Fill hot jars leaving a half inch of head space. Wipe rims with a damp paper towel. Cover with hot lids and tighten bands fingertip tight.
• Process the jars of sauce for 15 minutes (adjust for altitude, see below). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool. Check lids to make sure they have sealed after 12-24 hours. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated and used first.