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Pressure Canning Onion Stock
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- Опубліковано 31 лип 2019
- Save your onion skins and scraps to make onion stock--it is delicious and so handy to have on your pantry shelf to use as a base for soups and stews.
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Hi, Ms. Rose Thank you for being so honest in your video. It makes those of us who sometimes fail. Feel better if something goes wrong. Thank you for sharing with us.
You are so welcome. Failure is part of life and learning to deal with it is pretty important! Our videos would not be realistic if we didn't flub up once in awhile. Thanks for watching!
I bet the suggestion of adding a touch of beef bullion would have given you the "fullness" of taste you wanted. A friend taught me years ago to add a bit of it when making turkey gravy from roast turkey - it really does bring out a fuller turkey flavor. I learn so very much from you, Pam, thank you for sharing your knowledge and especially your warm and welcoming way in your kitchen. 🤗🌹🙏🇺🇲
Having come from a home that had no domestic goddess, like yourself, to teach these things, I learn so very much from every video! I will no longer be throwing out those celery bottoms, carrots, onion skins and bits! Freezer space needed asap here! Lol Thank you for all your great instruction :)
You are so welcome. Thanks for your kind words.
I made dehydrated caramelized onions. You cook the onions in the instapot with only a little water, no oil. That will leave a good amount of “liquid” once they are cooked. I canned that and it is wonderful
In Louisiana we use onions in everything just about...as children we encourage our children to eat onions. All our children love onions, bell peppers, celery or what we call in Louisiana " trinity". Never forget the "trinity" in recipes.
I had to laugh when Jim tasted it, and you added the Lipton onion soup. Reminds me of the children’s book Soup From A Stone 😆
I use lots of onions. I always use the skins as it deepens the color considerably. I often roast the veg ahead of time before I make the stock. Love your videos
Archie: Thank you for sharing. Jim
Add Tumeric to this also. For 6-8 qts water add 2 Tbs. The color is beautiful. Check online for a complete understanding of the health benefits. I also add fresh thyme and a small amount of fresh sage, it adds a depth. Cook 36-48 hours.
I use 4-5 big onions with the skins. The skins contain a lot of nutrients.
Martha Stewart told me years ago that you take all your trimmings from your vegetables, onions carrots, celery, herbs stems and put them in a freezer bag and pull them out and make veggie stock. You can also add your chicken bones and make a very flavorful chicken stock. I have never found a purchase stock, that tastes good. I even use the root ends and garlic trimmings.
"I'm not so pleased I had to use Lipton's Onion Soup to get it where I wanted it.": I SO hear you! 😅👍
I have made broth and dehydrated it. It is truly delicious. However. Energy cost, time, etc. ... It also ends up costing roughly 15 times what purchased dry bullion would. Mine is better, but definitely not 15 times better. Sometimes being sensible takes precedence over principles. Und ich hoffe, dass ich pragmatisch bleibe.
Oh no! That is a lot more. I could see how you would want to make your own. Jim
For veggie stock, roast your scraps for 1-2 hours (they should look ruined and ready for the compost pile...), including the tails you tossed. Rule of thumb, 2lbs of scraps for 3 quarts of liquid. If you want onion stock, do not add other veggies. :). Great tentative and am sure was absolutely delicious in the end. Great save!
Thanks for the tips! And thanks for watchingl.
Wonderful video! I'm going to save all my scraps of veggies in freezer and try... Love watching your videos! Thanks for sharing all the knowledge you have...
Thank you for watching! We are glad you are enjoying our videos.
Oh, you do as I do; I keep the best scraps, ends, etc. of veggies in a ziplock in the freezer and make vegetable broth when I have enough. (I do the same with meats, of course). I even add peelings from squash and zucchini, stems of spinach, cores of green cabbage. If I have too much tomato, I make more of a tomato-y broth to use on its own. (I use that with grains, often to make couscous). I haven't used the onion peels, shallots or red cabbage because it makes the broth purple. I am looking forward to making onion broth,(head-smack; I never thought of it), and canning other broths in my shiny new Presto pressure canner. THANK YOU, THANK YOU, THANK YOU, Pam; I am marathoning your pressure canning videos now.
Tonette: You are welcome! Thanks for watching our channel. Jim
Aside from onion stock I've tied dyed my aprons using onion skins water, it turns out beautiful.
That's a great idea! Thanks for sharing.
The Kneady Homesteader has a great video on Onion Stock. 😊👍
Thanks--I've watched it.
Heather actually stated in her onion stock video that she got the idea from another you tuber who actually used the skins and ends of the onions. Heather DID NOT use the skins and ends in her onion stock video from 2 years ago and only used chopped up onions in her freshtech stock canner. By the way, if you only use the skins in the water, the skins turn the water into a permanent natural fabric dye. Look it up. But also I never would have added any other ingredients into the onion stock. Never try to fix what isn't broken😊
Roast the onions first, add bay leaves and peppercorns and boil then simmer for two days for concentrated, then can it. 😊
Thank you so much for this wonderful video! I have a great interest in this since I don’t eat meat. (I do eat some seafood.). I’ve had trouble finding the pressure canning time for vegetable stock, so I used the meat broth time of 75 minutes which seemed excessive to me. I trust your information, and would love to know your source. 25 minutes seems logical for a simple vegetable stock, IMO. 🙂
I’ve recently discovered some wonderful vegetable stock recipes in “Love Soup” by Anna Thomas. Her stocks have taken my past tepid attempts to a whole new level! The 2 items besides the usual onion/carrot/celery that enhance enormously are lots of leek green tops, and parsnips. Parsley (include the stems!) is also important. I highly recommend her book even for meat eaters!
Btw, many of your commenters compare you to an aunt or grandmother- I could think of you as a very knowledgeable & highly educated YOUNGER friend/sister! I’m in my 70’s and you are inspiring me to new food and canning projects!
I am also in my 70s--I am 77! 75 minutes for broth is excessive. Here is the USDA recommendation: nchfp.uga.edu/how/can_05/stock_broth.html
I saved all my onion skins and scraps I got 2 gallon bags stuffed, I cooked in the crockpot for 6 hours, it tasted wonderful but I froze it in vacuum sealing bags. I want to get a pressure canner and try to jar it up for shelf stable reasons. Thanks for sharing. Have a blessed day.
That is awesome! Jim
Hi Pam and Jim from south MS. Thanks for the terrific thorough videos. I appreciate all the research and time put into each one. God Bless
Our pleasure! Thanks for your comments and for watching.
Yep. As i saw the veg go in I was thinking that's not nearly enough. But it was a great video. I save all my onion ends for this but I use about 40 onion ends at least and often roast them too first. Such a beautiful colour.
Hello! Fellow Colorado Native hereI I absolutely love your videos! You remind me so much of my grandmother, which is an amazing compliment, she was a inspiring and beautiful woman whom I loved dearly. She also taught me so much of what I know today with cooking, baking and canning. My husband and I are actually living in hers and grandpas house now caring for my parents. Moving here has really gotten me in the mood to cook, bake and can. Thank you so much for all of your instruction! I've leaned so much from you and it always turns out so yummy!!! You are very much appreciated! We also made a wind shelter for my canning cookstove outside that works wonderfully! Thanks for that idea as well! Grand Junction winds can be horrible at times! ;)
Thank you for sharing your comments. What a wonderful opportunity to be living in your grandparents' home! We live on the Colorado Plateau, but not in Colorado. We are not too far from Grand Junction here in Southern Utah.
I made this onion broth and have used it in a few soups and it is yummy. I used to put onion skins, etc. in the compost bin. I wish I could go back in time and collect all the onion scraps I threw away. Pareve broths usually are bland, but this broth brought a lot of flavor to several legume soups I made from it.
Thank you for sharing your success! That is so great to hear--we love it when our videos are useful to people. Thanks for watching.
If you roast the onions first you will have more flavour. Also adding mushrooms such as stronger flavoured crimini, porcini etc and bay leaves may help boost the flavour profile.
Beautiful! I love how you tweaked it and came up a solution to the problem! Thanks for sharing.
You are so welcome! Thanks for your comment.
Oh my goodness! I have a pot of this on the stove now and it smells heavenly! I added about a half cup of cream sherry and a touch of rosemary! I think I’ll have enough for soup tonight !! Thank you so much for posting this!!
I tried this today. I had the skins and outer layers from 10 pounds of sweet onion to start with. I chose to use the pressure cooker (mistake #1). I pressure cooked it on the soup setting for 4 hours (mistake #2). The “aroma” upon opening could only be likened to over boiled cabbage. The flavor was completely without onion but definitely bitter. This was not going to be viable as stock.
Next option was to use it to dye papers for crafting but I didn’t think that the smell would be conducive to creative endeavor. Last option would be pour it on the garden beds. I have more respect for my worms than that.
So for me this was a total fail.
I always use onion skins in my broths, including bone broth. But I dehydrate all my scraps because I don’t want to use so much freezer space, then I use the dehydrated scraps for broth.
Great ideas...thank you for sharing.
Great video
I am watching this 2 years later (how did I miss it??) while making shrimp stock to can. I plan to use it for Shrimp Corn Chowder. I will definitely put onion broth on my list. Thank you!
I wish I knew about onion stock when I last dehydrated a mess of onions. Tfs! Hugs! 🤗🙏🤗
Yes you definitely want the onion skins because that will color it nicely. I have what I call my garbage bags in the freezer I saved the tips and Tails of everything the peelings of most things the bottom of my celery bunch and it makes the most delicious vegetable stock. People could add meat to it and make it a beef broth or chicken broth but I just chose to make a vegetable broth and boy does it give a lot of my meals terrific flavor! I have been doing this for approximately 40 years. I began to cook and can very young with my grandmother. I love onions dog it makes my time making french onion soup a whole lot easier!:-)
Thank you for your comments.
Hi Elizabeth I am still new to canning and would like to know how long you would actually cook a 1 gallon bag of onion peels/skins and in how much water? I'm seeing it all over the board here on youtube. Thanks for your help if you have time. Jesus bless.
The kneady homesteader has a video and recipe on onion broth I love your channel
I make onion soup using my canned chicken stock. Traditionally, browned beef bones were used for stock.
That is way too costly for me. Using this onion broth would give me the desired color. I'm too impatient to get a lot of color when sauteing the onions. I get some good color with soy sauce and Lea & Perrins. But be careful adding those two, just a few Tbsp at a time. If you are not adverse to alcohol, a splash of brandy or Madeira is delicious. After simmering the alcohol burns off. I can't wait to try this onion stock. Thanks, Rose for your wonderful style in all your tutorials. One of the best on YT💞
Thank you! And thanks for sharing your ideas.
Thank you so much for your video. I have never made onion stock either. However i have seen other you tube videos who have made it. They seemed to use lots of onions in theirs. Which is fine if you have a bunch of extra onions. I love the idea about the onion soup mix. Great idea. Oh regarding the onion skins....normally they add color. I seem to remember people use to use onion skins to dye fabric. I usually add them in my beef or chicken broth. Anyways great video as usual
Thank you. Yes, you are correct about onion skins as a dye. Years ago I have my 6th grade class use several foods to dye fabric and onion skin dye worked great! Thanks for your comments.
Can’t wait to try this. I need a bigger freezer for scraps
LOL--I know what you mean.
LOLOLOL! Dinked around!
I’ve watched you for hours and hours. So informative. 🙂
I have a couple observations on this one.
1. Just put 1/2 that amount of cloves free as it all breaks down anyway.
2. I never use “baby carrots” anymore. They are regular carrots mechanically cut and then have a preservative on them. Did you notice they always feel slimy?
I just get a big old carrot (peel if not organic) and cut it into several pieces.
3. I wouldn’t add salt at this point. Do that when you make the recipe. Add a fresh chopped onion at that time for the onion flavor.
4. I see the onion broth as a health food not as a gourmet flavoring. It’s just a healthier backdrop for whatever recipe you use it in.
Less is more.
4. Just some thoughts ❤️.
Margo: Those are nice observations. Jim
You are the beginner preppers dream. I was never taught by my Grandparents how to can. Even though I asked. Total tom boy. They thought I would not pay attention. Now I have to learn from a pro. Maybe it was a good thing. I was the youngest of seven. I don’t believe in waisted food. Because if I did not get to the ra in time all I got was the stuff no one else would eat.
Thank you!
My grandmother used to colour Easter eggs with onion skins and bits of crayon, simmered in a saucepan.
I had my 6th grade class to natural dyes for eggs one year--back in 1966! Yikes--so long ago! We used onions skins as well. Fun times.
I wanna try this! My Grandma Zobrist used onion skins to dye her hard boiled eggs.
That is a new one for me! Thanks for sharing.
Good idea
Wanda: Thanks! Jim
Just found your channel and love it. Will be watching often.
So glad you found us! Welcome to our community.
Yes enjoyed this, thank you again! This is a day with Rose Red. Lisa
You are so welcome! This makes the best home-made soups!
when I make onion stock I use only onions (10lb bag)an there skins (simmer for 24 hours) then process for the same time as you would vegetable stock..it is a must have in my pantry...by putting other veggies in your stock that is what I do for vegetable stock..
Sounds great! Thanks for sharing.
thank you i have been looking for a how to do onion stock i enjoy your show i do not use any beef or chicken i will make this and share with my meat eating family too
Thanks for watching.
Thank you Pam!❤
This stuff is awesome.
Wow--you guys are really stocking up! (Did you get that...? It was a pun!) Thanks for watching.
Love you and the information. Science rules! Only problem is that the constant tapping sound that the cameraman makes means that I usually cannot make it through a video with headphones on - boo for me!
Sorry about that--we have better equipment now so the sound on our more recent videos should be better. Thanks for watching.
As always thanks again for this video I just recently dehydrated onions and did not save the skins and they went on the compost pile! Oiy! From now on I will save them specially for this recipe.
Sounds great! I can't tell you how many I have thrown away to the compost pile before I started making this!
FYI, if you have a worm compost pile, worms do not like onions. Actually from what I know only humans eat them, I could be wrong. But chickens and pigs, and worms vote No!
@@lilolmecj Worms eat them fine. Just mix with everything else, and they get to them as soon s they start decomposing. Just like everything else that isn't mushy fruit. Pre-freezing and thawing helps.
I made onion broth. Mine had very little onion flavor also. I added about 1/2 cup or more of onion powder.
That was a good fix! Thanks for sharing.
Hello, I was wondering if instead of dry soup mix one could use dehydrated onions with the smaller amount of peels. I think I will try this with the other ingredients you used. I will let you know if it works well.
Sounds like a very good experiment. I look forward to hearing about the results.
It amazes me how much canning still looks the same is it did 40 years ago when I helped my mom do it. Everything else looks different. But food preservation is still the same.
What has changed in the past 40 years is that canners now have more safety features! Thankfully.
White onion is "stronger, spicier, more pungent flavour than yellow onions. More oniony, for lack of a better term, than yellow onions"
I will be trying this recipe but I'm going to use white. I'll let you know how it turns out.
Thanks for this. I didn’t know that!
I have measuring spoons that are a dash, a pinch and a tad. It is an a measurement 😂 Also, you can add a couple of bay leaves
Roni: Yes, those are legitimate measurements and when someone gives you those measurements, you will have the spoons to get it right, so you do not have to guess if it is right. Jim
Hello... Thank you for all your wonderful content ..you remind me 100% of my late Nana.... In every way. :-). Question i have seen tested recipes for pressure canning plain onions but do not see a recipe for carmelized onions. However I do see some people canning them on UA-cam... Not sure if I missed the recipe in my search, or they are rogue canning. Thank you for any input.
I figure since Walla Walla Onions are a mild onion is why the taste was not strong. My theory is the stronger the onions the better the broth.
More onions and peels. Maybe try a different type of onions. I love making onion jam with walla walla
Where do the times come for onion stock? All my favorite homesteaders are canning onion stock for different times. I’m so confused🤦🏻♀️
It’s also not in the USDA book to reference.
You tube... that 1870 homestead and also the kneady homestead both have onion broth
Thank you.
Hi, Ms. Rose thank you for this video. I made beef bone broth for the first time and the recipe called for it to simmer for two days! First day it didn't have much flavor even though I added seasons by day two it had a wonderful flavor. So, I wonder if this would've simmered longer and like you said maybe more onions if it would've had more flavor to it?
I’m wondering if browning a couple diced onions first in a hot pan would add enough flavor so the Lipton soup could be eliminated. Not sure if a little broth or ghee would be needed. Thank you for doing a video on onion broth. What a great new item to try!
Great idea! I love it! I will try that next time. Thanks for the tip.
Oh thank you
You're welcome 😊
Thank you for sharing :)
My pleasure! Thanks for watching.
rose I do the same with the garlic scraps but I at lots of hold garlic not other veggies. at also bay leaves with the seasons.
Great idea! Thanks for sharing.
need to use yellow onions for richer flavor
I feel like you would have to use whole onions to get the taste you want instead of just the skins. The skins would be better added to a chicken stock instead.
Thanks for the video, I’m making onion stock today.
I’m thinking I will carmelize the onions first, then follow your directions.
That is a great idea! Let me know how it turns out.
RoseRed Homestead hi! it turned out beautifully! Deep rich colour and so flavourful. very pleased!
Gardenpeaz A easy and wonderful to caramelize onions is just lightly grease slow cooker, fill full of onions and cook for about 18 hours
Deborah Grantham awesome tip!! Thank you
@Gardenpeaz did you add the Lipton soup mix?
I don't yet have a pressure canner. I think I would be able to freeze the stock?
Lipton soups contain MSG taste enhancing, that I’m allergic to
Nice! Can't wait to make it. Now, anything to do with potato peelings? Haha
Yes! They are great for composting!
Tips for potato peels: soak in cold water to release starch. Don't throw out the starch water but move peels to boiling clean water and blanch peels for three minutes...immediately remove and drain in strainer and place in single layers in dehydrator. Dehydrate until crisp. You can throw dehydrated potato peels in stocks with other vegetables, or you can chop up or powder the dehydrated peels and use them as a thickener in instant mashed potatoes, or in any stews. There's plenty of uses for the peels. With that starch water, wait for the potato starch to settle in the bottom of a stainless steal mixing bowl. Once settled, pour out water without pouring out starch settled on bottom. Let it settle again. Until you can pour off most of the water. Leave the stainless steal bowl to sit in a dry place until the rest of the water and moisture dehydrated away from the starch. Once it is completely dry, scrape away from bowl with a spoon and store the potato starch. You can collect the potato starch every time you work with potatoes. Google uses for potato starch or home made potato starch.. you can use it in place of corn starches in some recipes.. check it out and good luck.
Pam, I am making onion stock and it tastes bitter. I have added carrot, pepper corns, and bay leaf. I do not have the onion soup mix...any ideas on how to get rid of the bitterness?
I have just made onion stock today as well, and it is slightly sweet and really good strong onion taste. No bitterness whatsoever. I used Organic Red Onion from my garden, and this maybe why it is not bitter.
Did you use store bought onions? Some people are saying in the comments that using store bought may be the reason why the onion stock is bitter.
I tried do make the same last summer, after watching others make it on YT. I found it deplorable and tossed it. It takes a bit of imagination, but it tasted on the lines of old sweaty gym shoes and other gym unmentionables. I might try your recipe but then again I'm not sure if I'm game for it again. What about just boiling down a 10 lb bag of onions with some seasoning? LOL
That made me laugh! You might try your idea...doesn't sound bad at all!
Well I use onion broth as the liquid in my instant pot... More onions will make more flavor. I save and save in gallon bags.
Try roasting your onions along with some of the skins before using them, also the onion soup has dried bouillon in it...just sayin
Also use a variety of onions, yellow skins will give you a rich amber broth. I make my onion broth with a few carrots some celery, beef broth and lots of onions. Did you know that there are roasted onions skins in French onion soup...check the recipes...😁
ROSERED U are the Best..
I wonder if some of the onions were roasted if that would give it a bit of depth. Roasted with a garlic clove? Thoughts.
I can almost smell that! Delicious! Where did you get the processing time from? The USDA is silent on vegetable broth, but according to the Bernardin website vegetable broth requires 35 minutes for quarts
it might be your onions, I use just plain old yellow onions and mine taste great, I do not add anything else.
I have found the onion skins suck. Use the root ball and top.
Look up THE KNEADY HPMESTEAD. She makes a great onion stock.,
Yep! been there, done that. Thanks.
Question: what are you using to heat up your canner?? It looks like a camping stove. I have a glass top stove and it is not recommended to pressure can on a glass stovetop. So wanted to ask what you were using to put your pressure canner on to can. Love your videos!!!
Here is a link to our outdoor canning station video: ua-cam.com/video/1q40eZ0fQ6c/v-deo.html
@@RoseRedHomestead Thank you SO very much!!!!
Rose, if you sauté the onions before they went in the pot, would that help with the flavour
Yes, especially if you add butter and garlic. Jim
if you want to taste onions in it you need 5o throw in a yellow onion. those WW just aren't strong enough
Depends on individual taste! But I see your point. Thanks.
Hello. My wife and I love your videos & are both subscribed. I have a question. What is your take on liquid paraffin candles?
The ones I have are all enclosed in plastic bottles and the label says "100 hour emergency candle" but they put out very little heat or light. Paraffin is a fossil fuel and as such, it puts out fumes that are not good for us. I am prone to stay away from most candles and find a safer solution altogether!
@@RoseRedHomestead thanks so much for the response. I had read pretty much what you just said but know you are the “guru”. Based on that I think I’ll stay away. If you don’t benefit from light OR heat then what’s the point? Ha
Do you ever can carmelized onions
I have not. I just looked for a tested recipe and the only thing I can find is pressure canning fresh onions.
I made onion stock and ended up throwing it out because it was so bitter. I don't know if I did sonthing wrong or cooked it for to long
I think onion stock is tricky. I would have tossed this batch except I just decided to add the onion soup powder. I am sure you did nothing wrong.
Mine was very bitter too. Someone told me it was because of the chemicals that had been added to the onions, either while they were growing or to prepare them for shipping. Guess organic would be the way to go?
Have you tried it yet? I'm curious about that many cloves. Was the flavor strong in the stock?
Yes and it is really good. Thanks.
@@RoseRedHomestead That's great. I love a hint of clove, but, it can be overpowering, that's why I asked. I wont make mine this way. I have a tried and true recipe. I will add a couple cloves next time. I think I will love that. Thank you for sharing.
Your color was amazing, which was probably the Onion Soup mix that darkened it. What I would like to know is, have you made it again since making this video? and if so, did you add a few more onions to your recipe? Did you also start saving all of your onion skins and scraps to make more? Thank you for sharing with us.
Not yet! I have been using mostly chicken bone broth so I haven't needed to make any more. And yes, I am freezing my onion scraps for next time!
And when you're taking them out of the canner do not put them on nothing metal it can shatter your jar put them on a dish towel. the metal will break them
I always put them on metal racks and in over 50 years of canning, I have never broken a jar by doing that. Thanks for watching.
A rack isn't enough metal to conduct heat. It's a great way to cool jars.
About how many pounds of scraps for a pot of onion stock?
I had about 2 gallon bags full of scraps, but I am not sure how many pounds that was. If it tastes too weak after simmering, I just keep it going until more water evaporates and the taste improves. Thanks for watching.
Have you made cream of mushroom soup yet?
Not yet--but that is a great idea. I will start testing recipes to see what I can come up with. Thanks for your question1
😍😍😍😍🌷🌷🌷🌷🤗🤗
Thanks for watching.
Why not just add plain Onion Powder?
Of course you could do that just like you could use bouillon cubes or powder instead of bone broth for making soups or stews. The difference is the flavor. With stock or broth you have a much richer and robust flavor.
Enjoyed your video...check out The Kneady Homestead's onion broth.
Thanks! Will do!
Sounds more of a vegetable stock.
You could certainly interpret it that way. Thanks for watching.