A reader asked about about the onions yesterday. Here are the answers.
1. What size jars did I use?
I used 52 one-half pints and two quarter pints. I only used the quarter pints because they just came out of the dishwasher and it was easier to use them than to put them back on the empty jars shelf. I would recommend quarter pints, half pints or pints, depending on how many you use. Onions are low acid and if canning, should only be pressure canned.
2. How did I can them? What's my process?I do NOT use sweet onions because after peeling and slicing just a few of them, my hands sticky and all the skins stick to my hands. It's much faster to use plain yellow or white onions. After caramelizing, they actually taste quite sweet.
I use large cast iron Dutch ovens on top of the stove. You will need a pot with a heavy bottom and cook on a low temp. You don't want to stir so much that the onions because mush but you don't want to leave them on the bottom of the pot long. I use a Rada spatula and turn the onions more than stir the pot.
I'm not sure if this is an approved "recipe" or not so use your own judgment. I added about 1/2 stick of butter to a Dutch oven (some people say do not use only butter as it can lead to scorching but I've always used only butter and been happy with the results), cleaned and sliced 6 pounds of onions. I sliced them probably about 3/8" thick . . less than 1/2" but more than 1/4" and added them to the Dutch oven and "cooked" or sauteed them until they were caramelized. There was a bit of liquid in the pot that had cooked out of the onions so I added that to the jars. I do not add salt! A six pound bag of onions filled between 7 and 8 half pint jars. I pressure canned the half and quarter pint jars at 11 PSI (check your elevation and use whatever pressure is recommended) for 40 minutes. I have canned onions this way for 20+ years so . . we're happy with them but, again, use your own judgment.
3. How long will 53 half pints last us?
I'm not sure if this means "How long will they last before they go bad?" or "How long will it take you to use 53 jars?"
According to most home canning "rules", they should last about a year. I try to make enough to last us for at least two years.
4. How do I use them? And a question no one asked but sometimes I asked myself . . Why do I do this?
First, I think the caramelized onions have a great flavor and when cooked to release the liquid and then canned in that liquid, it's a very pleasing flavor. I
I make Hamburger Steak or Salisbury Steak often and after I brown/cook the meat patties, I'll make a roux and add water (or milk) and add a half pint jar of the onions. Then I'll add additional seasonings. The meat had salt, pepper, garlic powder and onion powder and, of course, Cajun Redhead seasoning but any herbs or spices could be added. Simmer until the gravy is as thick as you want it. Taste one more time to check for adjustments to the seasonings.
Vince doesn't love French Onion Soup but I do so it's very easy to add 1/2 pint of the canned onions to a pint of homemade beef broth. Simmer for about 10 minutes, add a little dry sherry and ladle into a bowl. Top with grated Gruyere cheese. Check to see if salt or peppers are needed before adding croutons to your bowl . . yummy, simple and perfect!
Chuck Roast is another great use for these. Cook the roast any way you want - Mississippi Pot Roast, every day pot roast with potatoes and carrots - any way you want to make a roast and just before serving, add in a jar of the onions, continue to cook until everything is hot and the onions have simmered 10 minutes or so.
Green Beans - I like to dump a quart of home canned green beans into a skillet with a little bacon grease. Simmer until the liquid has almost all cooked out. Add about a tablespoon of minced garlic and a jar of the onions, continue to simmer til most of that liquid has cooked out.
Now to the question I ask myself - WHY??
1. Having any food in jars is comforting to me. My preference for storing any food is in jars. Freezers can go out; power can go out - once it's in a jar, it's pretty safe until it's used.
2. I don't always have fresh onions. We have wood floors in the kitchen so if I'm going to keep onions loose in there, they have to be in some kind of leak proof container because sometimes, onions that are fairly fresh will go bad and leak. Our kitchen is on the east side of the house and it's open to the breakfast room and the breakfast room is basically all windows and it gets HOT in the kitchen so onions don't last every well in there. I end up keeping them in a wicker type basket in the basement but keeping a couple of jars in the kitchen is more convenient.
3. Vince isn't crazy about onions but he likes the caramelized onions ok.
4. If we're going out of town - to spend a few days in a cabin or visit my uncle in Louisiana, I can pack up enough food in jars to take and never have to go to the grocery store while out of town. If we use what I bring, fine; if not, we just bring it home and put it back on the shelf.
5. Canned onions save time - I don't have to clean or cut them; I don't have to caramelize them - just open a jar and dump!
Do I still keep fresh onions? Yes but not always. If I have them, I use them, if not, it's minced dried onion, onion powder, canned onions or freeze dried onions. They all get the job done! :)
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