2 c. catsup
2 c. chili sauce
1/2 c. firmly packed brown sugar
1 c. finely chopped onion
2 tsp. celery seed
2 tsp. salt
1/2 tsp. instant minced garlic
1/4 c. Worcestershire sauce
1/4 c. lemon juice
3 tbsp. prepared mustard

In medium saucepan, combine all ingredients. Bring to a boil. Simmer 15 minutes. Wash and sterilize 8 ounce jars; scald lids and rings. Pour sauce into hot jars, leaving 1/2 inch at top. Wipe jar rims clean; place hot lids on jars and screw metal rings on firmly. Process in boiling water bath 20 minutes. Count time from when water returns to boil. Check for seal in 12 hours. Yield: 5 1/2 to 6 cups.

TIP: Barbecue sauce may be refrigerated for up to 2 weeks or frozen in freezer containers rather than processing in boiling water bath.