Norma’s BBQ Sauce

Makes 13 one-quart bottles

6 c. onions, chopped

3 c. margarine

12-oz. pkg. all-purpose flour

6 c. vinegar

1/4 c. hot pepper sauce

4 qts. water

1-1/4 c. Worcestershire sauce

2-1/2 t. pepper

8 qts. catsup

1 c. chili powder

1-1/2 lbs. brown sugar

1 c. mustard

13 1-quart catsup bottles and lids, sterilized

In a large skillet over medium heat, cook together onions and margarine until warmed through; whisk in flour. Cook until onions are tender; place in a very large stockpot. Add remaining ingredients; increase heat to medium-high and bring to a boil. Pour into sterilized catsup bottles, leaving 1/4-inch headspace; wipe rims. Secure with sterilized lids; set aside to cool to room temperature. May keep in the freezer up to one year; thaw to use.

Use a length of jute to tie a basting brush to the top of a jar of Norma’s BBQ Sauce, then slip the jar into an oven mitt or apron pocket...so clever!