In a large pot, combine the ketchup, water, apple cider vinegar, brown sugar, honey, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, onion powder, ground mustard, ground black pepper, cayenne pepper, liquid smoke, and salt. Stir everything together thoroughly until well mixed.

Place the pot over medium heat and bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to low and let it cook for 30-35 minutes, stirring occasionally.

While the sauce is simmering, sterilize your canning jars and lids to ensure food safety.

Carefully ladle the hot sauce into the prepared jars, leaving about ½ inch of headspace at the top of each jar.

Wipe the rims of the jars with a clean damp cloth to remove any residue that could interfere with sealing.

Process the jars in a boiling water bath for 20 minutes.

Once done, cool the jars for 12-24 hours and check the seals.