Prepare the water bath canner, jars, and lids. Heat the canner water to about 180 degrees F for a hot pack.

Combine the apricots, bell pepper, onion, garlic, honey, cider vinegar, Worcestershire sauce, hot pepper flakes, dry mustard, and salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat and simmer, stirring frequently, until the sauce thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes.

For a smoother sauce, puree it with an immersion blender or in batches in a food processor, then bring it back to a simmer. The sauce has to be hot going into the jars.

Ladle the hot sauce into hot half pint or pint jars, leaving 1/2 inch headspace. Remove air bubbles, wipe the rims, and apply the lids and bands fingertip tight.

Set the jars in the canner, bring it to a full rolling boil, and process half pints for 15 minutes or pints for 20 minutes, adjusting for altitude (see notes).

Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out. Cool for 12 to 24 hours, then check the seals.