I think that because your starting out with commercal BBQ sauces, and the addition of apricot or pineapple and adding an acid like cider vinegar will help prevent spoilage, it should be quite safe. Liquid smoke is also sold as a hickory smoke powder, or even a Mesquite smoke powder. Adding the amount of honey will be OK too as it isn't diluting the acidity. I do recommend adding a half cup of cider vinegar however. Then, after the crockpot simmering, start filling pint canning jars and process in a BWB for about 20 minutes. There is also a brand of BBQ sauce I love, its a bit watery as to consistncy, but has a nice acidic tang when mixed with other BBQ sauces. I use it to make my BBQ blend too, I add dried chopped onions, dried sweet green and red peppers, and dried minced garlic. These all soak up the liquids and give a thicker sauce with a little less cooking down. If you find that te acidity is a bit too much, reduce the apricot or pineapple, or add a bit more sweetener like honey or even corn syrup. In any case, you need acidity to protect this mixture from spoilage even if canned. Some moight think this is dangerous, but so many commercial items like ketchup and most store bought BBQ sauces are just fine even if left out at room temps. Another goo store bought type sauce is the ever popular Open Pit. I add that with some ground black pepper. My sauces are blended and are refrigerated in a big half gallon plasic jug that is used year after year. Great on chicken and sausages! Here is a link that might be useful: Sauer BBQ sauces

1. Yes you can in those cases for which a pressure canning processing time has been determined. In some cases there is none, only BWB processing time is available, so in those cases you couldn't pressure can as you would only be guessing at the time needed. But many food instructions, including applesauce, provide pressure canning instructions. Further, some people don't like the results obtained from pressure canning some foods that are normally done in a BWB. The texture, taste, and quality may be affected by pressure canning. In some cases it is improved, in some it isn't. So as a very general guideline, pressure canning is usually reserved for the foods that require it. 2. Yes, if it is deep enough. Many of us do it. You just don't lock down the lid nor put on the weight. It has the drawback of being quite heavy - a PC full of jars and water - but it works fine. 3. Is there a benefit? Not really. Some prefer Presto, some All American. Some swear by each brand. Some of us have both the Presto 23 quart and the All American. Some, myself included, prefer working with the Presto, some prefer the All American. The BIG difference is the price between the 2 models/brands. Just stick with one of those 2 brands only. You'll find lots of discussions here about the pros and cons of both brands and it boils down to a matter of personal preference. Dave PS: and in case you aren't familiar with it, be sure to explore all the info at NCHFP Here is a link that might be useful: NCHFP

Try this one for the odds and ends: Preserving: End of the Garden Sweet Pickle Mix This recipe is from "Joy of Cooking Canning and Preserving." 4 medium ears of corn 1 pound young zucchini or cucumbers 8 ounces snap beans 8 ounces carrots 8 ounces cauliflower 8 ounces green and red bell peppers -- mixed 8 ounces pearl onions 8 cups water 1/2 cup canning and pickling salt 3 cups cider vinegar 3 cups white vinegar 1/4 cup bottled lemon juice 2 cups sugar 2 tablespoons celery seeds 1 tablespoon red pepper flakes 1/4 cup chopped basil Boil corn 5 minutes and cut from the cob. Wash, trim ends of zucchini or cucumber and cut into 1/4" slices. Wash, trim ends of beans and cut into 2-inch pieces. Wash, peel and cut carrots into 1/4" slices. Wash and cut cauliflower into 1-inch florets. Wash, core, and seed bell peppers. Cut into 2 x 1/2" strips. Wash and peel the pearl onions. Combine water and salt. Pour over all the vegetables. Submerge with a plate and place covered bowl in refrigerator for 12 to 18 hours. Drain vegetables. Do not rinse. Combine vinegars and spices in a large, deep skillet and boil gently for three minutes. Add vegetables and basil. Bring to a simmer over high heat, stirring often, until the largest, thickest pieces are thoroughly hot. Use a slotted spoon to pack the vegetables into hot pint jars. Add the hot vinegar solution, stirring to mix the seeds and chopped herbs. Leave 1/2" headspace and process in a boiling water bath for 15 minutes. Yield: 6 pints. There are also a number of options at the link. Carol Here is a link that might be useful: Vegetable Pickle Recipes

OK, I'm coming onto this late but for what it's worth. Rather than what's called pear honey you've made pear butter, which actually calls for less sugar than a preserve, so you're just fine - different but still good. A butter you cook until you can mound some on a spoon and no liquid seeps out (no separation around the edges). You can continue to cook for a thicker product but at some point you risk caramelization of the sugar and an over-cooked taste. Thinner is better than over-cooked. If you don't boiling water bath you're not particularly at risk because you've got a high-acid product with lots of sugar. The only risk is mold and you'd know that right away through sight and smell. The problem with open-kettle canning (putting hot product into the jars and sealing without boiling water bath) is the vacuum is weaker and the risk of spoilage is somewhat higher. So it's quicker but you might end losing some of the jars because they might not keep as well. Depends on how long they sit on the shelf. Don't invert the jars. That can cause seal failures. Carol