Onions!
Onion Relish-my digital canner
8 cups of thinly sliced onions
1 cup of white vinegar
1 1/2 cups white sugar
1 teaspoon sea salt
1/4 teaspoon turmeric
large dutch oven full of water on to boil as I sliced the onions, simmered onions for 5 minutes.
In another pot: vinegar, sugar, salt and turmeric and brought that to a boil. After the onions cooked the five minutes, I drained them , then I added the onions to the boiling liquid and let it simmer for two minutes
packed the hot onions into the heated jars, and then added the brine, leaving 1/2 inch headspace, debubbled the jars by running the little utensil through it, wiped the rims down with vinegar on a cloth, put the lids on and then finger tightened the rings. I had enough onions for 5 half pint jars but had liquid left over so for the other two jars so I cut up onions to fill the jars and topped them off with the brine to 1/2 inch headspace, processed 10 minutes
2. Onion Cranapple Jam-digital canner
8 cups onions sliced and diced
1/2 cup apple cider vinegar
1/2 pure maple syrup
1 1/2 teaspoon salt
2 teaspoons pepper
1 bay leaf
2 cups cranapple juice
5 tablespoons low or no-sugar pectin
3/4 cup white sugar
I combined the onions, vinegar, maple syrup, salt, pepper and the bay leaf in my stainless steel pot and cooked over medium heat for 15 minutes until the onions were translucent, and I kept an eye on them, stirring occasionally.
Stirred in the apple juice and the pectin, and sprinkled the pectin so it wouldn’t clump. Let this boil hard, meaning I could not stir it down. When it got to the hard boil stage, I added the sugar stirring it until it dissolved, then let the mixture get back to a hard boil for one minute, then removed it from the heat. I took out the bay leaf and tossed it
ladled the hot jam into hot jars, leaving about 1/4 inch headspace. I removed what air bubbles I could with the debubbler, wiped the rims down with a vinegar soaked cloth, put the lids on (which I had sitting in hot water), put the rings on finger tight.
I was able to do 2 jars that are a pint and a half size, two half pint jars, and two quarter pint jars. These I processed for 25 minutes in my Presto digital canner.
3. Plain Onions, pressure canned
peeled and sliced 2 large bags of onions, each one weighed about 2 pounds 13 ounces on my scale. Again, I simmered them in plain water until translucent, and divided the onions up into the jars, added the hot cooking water to 1/4 inch headspace, wiped the rims with vinegar cloth, put the warm lids on and finger tightened the rims. I ended up with 10 pint jars and one half pint jar. I processed them in the pressure canner at 15#, which is the weight for my altitude, for 40 minutes.
4. Pickled Onions-water bath ten minutes
sliced 2 large bags of onions
2 cups apple cider vinegar
3/4 cup white sugar
3 1/2 teaspoons pickling spice
Vinegar and sugar to a boil, lowered the heat to simmering, added the sliced onions. Simmered for 5 minutes. Put 1/2 teaspoon of pickling spice in the bottom of each jar, added the onions smushing them down and added then brine, wiped rims with vinegar cloth, put the lids on, finger tightened rings. Ensure having at least 2” of water over the tops of the jars and water bathed these for ten minutes once the water in the canner came up to a rolling boil. I ended up with 6 half pints and one four ounce jar.
Of course always do your research to feel confident in your choices for canning food. I tell how I do it and if I fail, I'll let you know!
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