Rinse and prepare blueberries under cold water to remove impurities.

Puree the vegetables: combine blueberries, diced red bell pepper, chopped onion, and diced jalapenos in a food processor.

Combine the pureed mixture with apple cider vinegar, dry mustard, canning salt, Worcestershire sauce, lemon juice, bourbon, minced garlic, and honey in a large pot.

Cook over medium-high heat until boiling, then reduce heat to medium-low and simmer uncovered for at least 30 minutes.

Prepare for canning by ladling hot sauce into sterilized canning jars, leaving 1/4 inch headspace.

Seal the jars tightly with lids and screw bands.

Process the jars in a boiling water bath for at least 15 minutes.

Cool jars upside down on a clean towel for 24 hours and check seals.