I made the caramelized onions last night, and now I'm ready for the canner. I watched Miss Lauri several times to make sure it's is correct. Now I'm enjoying your video.😊
Thank you so much for showing how to clean jars after canning is done and before storing in the shelves. I after watching he's and hrs of canning videos this cleaning jars after canning step was never mentioned! And as a result I stored my jars without washing it until I. When finally Homestead Heart ❤️ showed the cleaning part .. You are. The second video teaching us newbies this important step. Thank you again... I will be watching your videos from now on.. J
I noticed it was missing from a lot of videos! It was so hard when I first started to find videos on it! Maybe I should show it a bit more often? It’s an important for longer term storage
Use a roaster. That 1870s Homestead makes hers in a turkey roasting electric pan. More room to stir than a crockpot! I need to try this canning project.
my caramelized onions are always mushy. I usually keep them in my freezer but with so little freezer space available in our house, I think I will start canning them. This was super helpful. I started watching the other video you named in the beginning but I have such a hard time staying with her for the whole long drawn out videos she does. this was much more succinct and to the point. ty for that.
Try cutting your onions along the grain, wedge shapes, verses across the grain (rings). This will help the onion hold it's structure and shape better during the cooking.
Thank you for sharing we just got a great deal on 50lbs of onions. We’re going to dehydrate some, pressure can some and try this method of canning. I also watched Ms Lori over at Whipper Wheel Hollow. 💜
wow nice, I have too huge boxes of onions I have to do an onion broth video, last night use my last jar of onion broth with turmeric and put it in my beef stew and it was the best stew I ever had, Love your channel glad I am found you.
Loved your video (and the rooster). I know it is because of my 'old ears' but I had a little problem hearing you around the 10 minute mark. I have my volume up as high as it will go. Thank you for sharing.
I love this idea because I love caramelized onions man it’s a lot of work I’m thinking, maybe caramelizing or sautéing and canning the holy trinity, bell peppers, onions, and celery
How did these store over time? I'm trying to understand what preserved them with no real salt, sugar or vinegar to stop them from spoiling. Would love to hear if they were still good after 1+ years
I believe I used high to get it going and then I turned it down to low/warm. I cooked it overnight but that long is not necessary, only maybe 3-4 hours on low/warm needed.
This was a pretty good video. Ive seen everyone on youtube that has done these as well and i just found yours. Now im wondering.. some people have said they wont do it anymore so im wondering what they taste like and if they are really worth using the jars to do this. Would it be better to quickly saute them on a medium high heat to get a good seering brown on them to keep them from breaking down too mucj from the pressure cooking time? I havent made up my mind yet because im afraid of making a batch this size and not being thrilled with them. But you are good behind the camera. I just subbed you today on Thanksgiving day. Happy Thanksgiving to you by the way and thanks for the video. And i wash my jars exactly the same way you do. Most people never show this part. You should check out AllSorts... she also has some great videos and has shown her cleaning method for her jars.
If you are nervous to cook such a large batch you could do a test and just can a few jars, if you like it after a while then can a larger batch. I got the idea from Whipperwill Holler and she loves them but I’ve also seen people who don’t. I took a gamble lol. I’m so happy you found us! 💜
do you think that if you had sliced the onions wider/larger they might not have become as broken down? I am curious to try this. I also have seen this on Whipperwill Holler but was wondering about the taste and texture. So glad that you tasted them and let us know!
I think I would just cook them less in the pan and that should help them hold together better, larger slices could help too. She was the first one I saw doing this! 💜
I’m not sure how long, I’ve never seen it done in pint jars before. Sorry I can’t be of more hope 😞 I got the directions from whipperwill holler so maybe she’d know more?
@@FermentedHomestead Thank you! I ended up canning for 75 minutes. Made that decision on my own based on the fact that raw chicken cans in pints that long, cooked onions should be more than fine!
To my knowledge there’s no approved way to can onions apart from small parts in recipes. And yes the butter doesn’t help, every part of the recipe is considered “rebel”
Do you know why this is a "rebel recipe"? Is it because of the butter? America's Test Kitchen has a technique for Caramelized onion that only uses a tiny bit of oil (ua-cam.com/video/Ovqhzil3wJw/v-deo.html) Do you think it would be acceptable to prepare the onions following the ATK recipe, then can them?
My understanding is that onions generally don’t turn out as a desirable product following canning (too mushy) but it doesn’t really happen with the caramelized onions.
I made the caramelized onions last night, and now I'm ready for the canner.
I watched Miss Lauri several times to make sure it's is correct. Now I'm enjoying your video.😊
Thank you so much for showing how to clean jars after canning is done and before storing in the shelves. I after watching he's and hrs of canning videos this cleaning jars after canning step was never mentioned! And as a result I stored my jars without washing it until I. When finally Homestead Heart ❤️ showed the cleaning part .. You are. The second video teaching us newbies this important step. Thank you again... I will be watching your videos from now on..
J
I noticed it was missing from a lot of videos! It was so hard when I first started to find videos on it! Maybe I should show it a bit more often? It’s an important for longer term storage
Use a roaster. That 1870s Homestead makes hers in a turkey roasting electric pan. More room to stir than a crockpot! I need to try this canning project.
I’m going to try that next! I didn’t have a roaster until a few weeks ago!
I’m heading to the kitchen to make some. Thank you!
my caramelized onions are always mushy. I usually keep them in my freezer but with so little freezer space available in our house, I think I will start canning them. This was super helpful. I started watching the other video you named in the beginning but I have such a hard time staying with her for the whole long drawn out videos she does. this was much more succinct and to the point. ty for that.
Try cutting your onions along the grain, wedge shapes, verses across the grain (rings). This will help the onion hold it's structure and shape better during the cooking.
I watched her video and made the caramelized onions. They are amazing. Great for Philly Cheese Steak sandwiches.
How much water do you cover jars with
I love caramelized garlic too. Put that sucker in the oven until it is goo and you are good to go.
That sounds amazing! I’m going to have to try that for sure
Thank you for sharing we just got a great deal on 50lbs of onions. We’re going to dehydrate some, pressure can some and try this method of canning. I also watched Ms Lori over at Whipper Wheel Hollow. 💜
Merry Xmas today! Found you channel Anna. Thank you. I love French onion soup. Love Whipporwill Hooler
Yummy, I will be doing this, love caramelized onions, hate how long they take to make
Beautiful! I am going to can my first ever canned onions tomorrow.
wow nice, I have too huge boxes of onions I have to do an onion broth video, last night use my last jar of onion broth with turmeric and put it in my beef stew and it was the best stew I ever had, Love your channel glad I am found you.
I’m going to try this , I love onions , thank you for this canning video.
I’m happy you like it! It’s great to have on hand!
Oh, yum!! Never thought to do up a huge batch like this and can 'em.
I hadn’t either until I saw her video and I’m sure glad I did!
Love this, going to make some now. Thanks
Please do! Let me know how you like it!
Glad you used the crock pot! I don't have a Nesco
roaster. Too many people are doing this -- USDA needs to step up!
That still would be awesome in a soup and on sandwiches and such. Thanks for another great video 🙂❤️
For sure! It’s great to have on hand
@@FermentedHomestead another thought is dehydrating it and making it into a seasoning powder
That’s next level flavor there! Yum!!
Loved your video (and the rooster). I know it is because of my 'old ears' but I had a little problem hearing you around the 10 minute mark. I have my volume up as high as it will go. Thank you for sharing.
Thank you for letting me know! I’ll go back and watch that part so I can see what my issue was 💜
I love this idea because I love caramelized onions man it’s a lot of work I’m thinking, maybe caramelizing or sautéing and canning the holy trinity, bell peppers, onions, and celery
Well now I'm hungry😂 saving this recipe👐
Awesome! 💜
Numerous sites say pressure can for 70min for half pints and 75 for pints.
Good to know, thank you for sharing 💜
I love mushrooms and onions together have u ever tried canning them
I haven’t but now I want to!
Blessings ❤️
How did these store over time? I'm trying to understand what preserved them with no real salt, sugar or vinegar to stop them from spoiling. Would love to hear if they were still good after 1+ years
Sealing them under pressure in a pressure canner kills any pathogens.
use high or low setting and for how long
I believe I used high to get it going and then I turned it down to low/warm. I cooked it overnight but that long is not necessary, only maybe 3-4 hours on low/warm needed.
Ok I hear Mr Roo today 🐓 but I don’t mind at all 😎😎
I really enjoy your content 👏🏻👏🏻👏🏻
Those roosters sure do like to be heard! Haha thank you 💜
This was a pretty good video. Ive seen everyone on youtube that has done these as well and i just found yours. Now im wondering.. some people have said they wont do it anymore so im wondering what they taste like and if they are really worth using the jars to do this. Would it be better to quickly saute them on a medium high heat to get a good seering brown on them to keep them from breaking down too mucj from the pressure cooking time? I havent made up my mind yet because im afraid of making a batch this size and not being thrilled with them. But you are good behind the camera. I just subbed you today on Thanksgiving day. Happy Thanksgiving to you by the way and thanks for the video. And i wash my jars exactly the same way you do. Most people never show this part. You should check out AllSorts... she also has some great videos and has shown her cleaning method for her jars.
If you are nervous to cook such a large batch you could do a test and just can a few jars, if you like it after a while then can a larger batch. I got the idea from Whipperwill Holler and she loves them but I’ve also seen people who don’t. I took a gamble lol. I’m so happy you found us! 💜
Oh and I love AllSorts too 😀 I found her through the Kneady Homesteader
You like to live dangerously! Loading that crock pot!
I'm sorry, but curious.
Why would this not be approved? Is it due to the butter?
Love caramelized onions.
Kris in Orlando
I’m not sure exactly. It could be the butter but I think onions don’t always hold up well during canning so it might not have been tested yet?
Mine had a small layer of butter on the top inside of the jar... will they be ok?
It’s not a blanket statement or a promise of safety but it was fine for us
Great video? How many jars did you get?
Thank you 😊 I think I counted 17 had pint jars
Please what type of jars is that how can i get one thanks
do you think that if you had sliced the onions wider/larger they might not have become as broken down? I am curious to try this. I also have seen this on Whipperwill Holler but was wondering about the taste and texture. So glad that you tasted them and let us know!
I think I would just cook them less in the pan and that should help them hold together better, larger slices could help too. She was the first one I saw doing this! 💜
Nice video.
Hi there! My onions are carmelizing as I write this! I want to can these in pint size jars. How long should I can them for? Thank you!!! ♥️
I’m not sure how long, I’ve never seen it done in pint jars before. Sorry I can’t be of more hope 😞 I got the directions from whipperwill holler so maybe she’d know more?
@@FermentedHomestead Thank you! I ended up canning for 75 minutes. Made that decision on my own based on the fact that raw chicken cans in pints that long, cooked onions should be more than fine!
Is it rebel canning only because of the butter?
To my knowledge there’s no approved way to can onions apart from small parts in recipes. And yes the butter doesn’t help, every part of the recipe is considered “rebel”
USDA does have instructions for pressure canning onions. Is this rebel canning because the onions are bigger than 1 inch?
It’s rebel canning because butter is used in the process.
How long do the Caramelized onions last after they are canning them
Where do you go to look up what pressure for your altitude?
If you’re under 1,000 ft it’s 10 and if you’re over it’s 15. Hope that helps 💜
@@FermentedHomestead Thanks so much. Oh dear, I did a pressure gauge at 12 for 75 minutes.
Maybe salt added to them.
Do you know why this is a "rebel recipe"? Is it because of the butter? America's Test Kitchen has a technique for Caramelized onion that only uses a tiny bit of oil (ua-cam.com/video/Ovqhzil3wJw/v-deo.html) Do you think it would be acceptable to prepare the onions following the ATK recipe, then can them?
My understanding is that onions generally don’t turn out as a desirable product following canning (too mushy) but it doesn’t really happen with the caramelized onions.