The caramelized onions are sweet and ready to for your dips, casseroles or as a garnish on a charcuterie board . You can used them on hot dogs or hamburgers also.
I used to can years ago but life got busy and I stopped doing it. I should have never stopped. Canning is an art. It is very relaxing to me and the super bonus is I am not eating processed and chemicalized foods.
I used 6 pounds of onions and ended up with 6 1/2 pint jars. I plan to do more.
Ingredients
6 pounds of onions, peeled and sliced thin
1 cup brown sugar
5 Tbsp butter
1/2 cup balsamic vinegar
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
Cut, peel and slice the onions into thin slices. I used the device below to cut them thin.
2. Put the onions in a crockpot.
3. Add all other ingredients.
4. Cook on high for 6 hours. Check them to see if they are done. My crockpot cooks hot so after 6 hours I put them on warm. It can take 12 hours depending on your crockpot. Please keep an eye on them at the 6 hour mark to see how much longer they need to cook.
5. Prepare your 1/2 pint mason jars by washing them with hot soapy water and rinsing thoroughly. Place the lids in hot to boiling water to soak while you fill your jars.
6. Before filling jars you need to prep your pressure canner per the directions in your users manual of your canner and verify the pressure you should use to pressure your onions at your elevation.
7. Begin to heat up the canner then once the water is warm start filling each of your jars.
8. Fill the jars with the cooked caramelized onions leaving a 1-inch headspace on each jar.
9. Clean the top rims of each jar with a paper towel and white vinegar and place the lids on the jar. Secure the ring on the jar on finger tight. Do not overtighten them or the lids will buckle and not seal properly.
10. Place the jars in the canner and attach your pressure canner lid. And let the canner heat up until there is a steady stream of steam coming from the valve. Place the timer on 10 minutes and let the canner continue to steam.
11. Next, when the timer has ended place the weight on the canner and let it begin to build up pressure until it reaches the correct pressure for your area and process the pints of caramelized onions for 75 minutes.
12. After canner has completed the 75 minutes turn off the heat and canner completely cool down and slowly release all of the steam before removing the weight or trying to open the canner.
13. Now that the canner has cooled off completely and has released all the steam carefully open the lid and remove the jars with a jar lifter. Place them on a wire rack or a kitchen towel and let them cool and set for at least hours.
14. Lastly, remove the rings from the jars and test to make sure all the lids are sealed. Using warm soapy water clean the jars thoroughly and dry well before dating and labeling them for the pantry.
Comments