Canning has long been a traditional method of preserving foods, but not all methods are approved by the National Center for Home Food Preservation. Sometimes, rebels in the kitchen take matters into their own hands, experimenting with unconventional techniques. While I generally would not ever deviate from recommended practices, this is one canning project where I feel confident that this recipe is safe. In this blog post, I will discusspressure canning caramelized onions, a method that deviates from the standard practices but promises delicious results. Because the amount of dairy (butter in this recipe is 1.5 Tbs per pound of onions I feel safe canning onions this way. Please note: this method is not approved by the National Center for Home Food Preservation, so proceed at your own discretion.
Ingredients:
– 10 pounds of onions
– 2 sticks of butter
– Electric roasting pan
– Half pint jars
Instructions:
1. Prepare the Onions: Peel and slice the onions thinly. This can be a tearful process, but it’s worth it for the rich, caramelized flavor.
2. Caramelize the Onions: In your electric roasting pan, melt the butter over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they turn a deep golden brown. This process can take anywhere from 45 minutes to an hour, or on very low overnight. Be patient and enjoy the aroma filling your kitchen.
3. Sterilize the Jars: While the onions are caramelizing, prepare your half pint jars by washing them in hot, soapy water and then sterilizing them. You can do this by either boiling them in water for 10 minutes or running them through the dishwasher on the hottest setting.
4. Fill the Jars: Once the onions are caramelized to perfection, it’s time to fill your jars. Using a slotted spoon, transfer the onions into the sterilized jars, leaving about an inch of headspace at the top.
5. Remove Air Bubbles: Use a chopstick or a plastic spatula to remove any air bubbles trapped in the jars. This is an important step to ensure proper sealing.
6. Wipe the Jar Rims: Before sealing the jars, make sure to wipe the rims with a clean, damp cloth to remove any residue that could prevent a proper seal.
7. Seal the Jars: Place the lids and rings on the jars and tighten them just until fingertip tight. Do not over tighten, as this can prevent air from escaping during the canning process.
8. Pressure Can the Jars: Follow the instructions for your pressure canner to process the jars of caramelized onions. Since this is a non-standard canning method, it’s important to err on the side of caution. Process the jars at the appropriate pressure and for the recommended time for your altitude. See the National Center for Home Food Preservation website to find the canning pressure and times for your altitude .
9. Cool and Check Seals: Once the canning process is complete, carefully remove the jars from the pressure canner and place them on a towel-lined countertop to cool. As they cool, you should hear the satisfying “pop” of the lids sealing. After they’ve cooled completely, check the seals by pressing down on the center of each lid. If the lid is firm and doesn’t pop back, the jar is sealed.
10. Store and Enjoy: Store your jars of pressure-canned caramelized onions in a cool, dark place. They should be shelf-stable for up to a year. Use them to add flavor to soups, stews, sandwiches, and more.
Pressure canning caramelized onions using an electric roasting pan and a rebel spirit may not be approved by traditional canning authorities, but for adventurous home cooks, it’s a delicious way to preserve a kitchen staple. Just remember to proceed with caution and always prioritize safety when experimenting with unconventional canning methods. Enjoy the fruits (or rather, onions) of your labor and savor the rich, sweet flavor of homemade caramelized onions all year round.
