Finger-Lickin' Knuckle-Suckin' Chin-Drippin' Good BBQ Sauce

My mother-in-law gave me this recipe when I was just a bride. I make two batches a year to keep up with supply & demand! The kids love this on sandwiches, burgers, brats, hotdogs, grilled cheese, fries, cake (okay, just checkin'!!!). One institutional size can of ketchup will yield 8 cups.

• Ready In: 3 hrs 10 mins
• Yields: 8 pint jars

Ingredients

• 8  cups ketchup
• 8  cups water
• 1⁄2 cup Worcestershire sauce
• 8  tablespoons dry mustard
• 4  dried chilies, crushed
• 1  head garlic, minced
• 2 1⁄2 cups brown sugar, packed

Directions

1. Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
2. Hot pack into pint jars; seal with hot lids and rings.
3. Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
4. As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
5. Store in a cool dark cellar or cupboard.
6. NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!