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Canning TONS of Onions | Caramelized & Onion Jam

Apr 01, 2022
i have a cutting party in the kitchen tonight so around eight it's getting dark outside there's a storm coming up and rachel wanted me to remember what it was like 20 years ago and i had to make

onion

soup i'm working my way this 40 pound box so she can do two different recipes, yes, two or three, two, we'll do a little more sweet

onion

marmalade and we'll do canned

caramelized

onions

for the first time. How often do we eat

caramelized

onions

at least twice a day? week yeah we could probably make it more if they were done already done we didn't have to chop the onion and peel it and put a pan and butter and here this pot is almost full to the brim with potatoes I'm just cutting them no I'm going to do a video on that, I'm not going to do a video on that, I'm going to, um, I can link to last year's

canning

potato video, but um, todd kindly came over here to help me out. wrap these potatoes and I said you know what I'm handling, okay but yeah I want to take care of that big box of onions.
canning tons of onions caramelized onion jam
I will gladly accept help for young women who are not yet married and you like the idea of ​​keeping your own food. I can't recommend this guy enough that knows his way around the kitchen and knows how to chop because I'm a super slow processor oh wow super slow and Todd is blazing fast so 40lbs of onions I still have a lot more six in the box and then we end up good and then my plan is is I'm going to slow cook this overnight as I go to bed and then tomorrow morning we'll pick it up from there or tomorrow when I get the chance we'll pick it up from there and then just so you know If you know that you are not successful or do not have a large enough garden to grow certain crops worth putting?
canning tons of onions caramelized onion jam

More Interesting Facts About,

canning tons of onions caramelized onion jam...

Do you know a good amount for the year? I had a bad year for potatoes. I went to my favorite farmers market and I picked up 30lbs of potatoes and it was like 250 a bag that's about it yeah crazy cheap so it almost makes it not worth it I mean aside from the love of growing it you can definitely harvest reward and support a local farmer. I don't know if I could ever not enjoy digging in the dirt and seeing where, although that's always especially fun potatoes because you don't know what you've got like a tomato you see it there on the vine and you wash it from the moment it turns green and it turns red and you can pick it up and eat it yeah and then potatoes are like you can't see them until you're like a christmas present yeah sometimes i love it cold oh let's see how many i got let's see if i can get them in there this is a all american what is it it's 9 30. an all-american 9 30 and i have a half space of sand so we're going to bring them to a boil and then boil them for five minutes drain rinse and we can so we've got them all chopped up now that we ended up freezing three bags of those 40 pounds of onions in the freezer because they're not going to fit all of them but nesco's 18 quart is hands down the most recommended roaster for doing large batches.
canning tons of onions caramelized onion jam
I'm just going to cover him up and put him to bed. Good morning friends. Let's open up the slow cooker and see what the onions look like. I guess one thing I forgot to mention yesterday is that he's probably 35 pounds. and to this I added four sticks of butter it's like there aren't that many recipes out there that oh yeah they smell good and give you a good guide on how much butter to use for the caramelized onions so I just went with four sticks oh my gosh what an amazing smell really lovely now they have a ways to go so this is their first good stir and I think we did this like 8:30 last night to 6:30 this morning at the next morning and again if we're just catching people u p if you zoomed in and fast forwarded i had this set to 225 and my roaster i didn't plan on it being this late when i replied to you today but oh what a day i've opened up my garden to friends and neighbors and anyone who comes and takes all the extras so i had neighbors picking tomatoes i cleaned up the garden a lot like i said i was going to and these onions look beautiful don't they?
canning tons of onions caramelized onion jam
Can most of these caramelized, since they're just onions cooked in butter, some of that, although I'm going to make my maple onion jam? I'm going to change the recipe just a little bit this year just because I want to, but if you want to follow the actual recipe, I have a video on that, so I just have my pot and we're going to um, I think I'm going to fake it, I think I want to like 10 jars so I'm going to have 10 scoops what oh that's hot um let me see see the thing is these are all the small jars I have left I don't have any more um so I have 12 7 oz e late parfaits and then 12 jars of 4 ounce jam um so it's going to be hard to see two four so what did I say? 24 of those and I took ten. with the recipe because I know I started with 30 pounds so it's about 30 35 pounds so it's about 10 pounds of cooked onions so I'm going to put this aside and then I'm going to show you how simple it is. it was the best thing for me it was straight forward because Todd cut all my onions but aside from cutting the onions it's so super handy we turned it on yesterday um what time was it you know? 6 30 7 o'clock something So, I threw the onions here four sticks of butter and then they cooked.
I turned this off probably an hour ago just because I felt like they were on stage. I wanted them for

canning

, so we're just going to get started. my seven ounce jars and see how far we get I may have to run to the store and see if I can't find s a few more half pint jars so let me rock them and we'll fill them up I need to heat up my canner and then I'm so excited to have them on the pantry shelves ok i have these onions heating up again my late parfait tops are in the canning water getting ready to use and now i have used these late parfait jars four times i did carrots in them pressure I can I made cherry pie filling I made the peach sauce and I think some apple butter and now it's ok so this is five times over and now we're not apple butter peach butter and now I'm making my onions and they're working very good the only problem i had was i don't know if it happened when i was maneuvering the jar or was that and i just didn't realize i had one that had a notch in the top pa or on the edge so it didn't seal properly but only once ok they are a buttery mess now.
It's going to be really important that we get these rims of these jars really clean after we, uh, you know, fill them up and, weirdly enough, I thought my house was going to smell amazing because I love the smell of caramelized onions that they are cooked in the house but I thought it would be really overwhelming and cook it and the roaster closed most of the day I didn't it wasn't too bad so if you have people who are sensitive to the smell of onions it shouldn't being so mean, okay, let's skip to the maple onion jam, I'm not done.
Finishing up the jars, I'm kind of stuck because I don't have jars and I need to decide what I'm going to use, so I'm going to add probably two teaspoons of garlic, we'll add a cup of brown sugar. this is ground coconut sugar all done and we're going to add two teaspoons of cardamom and then we're going to add half a teaspoon of black pepper oh two tablespoons of apple cider vinegar and salt how much salt we need three teaspoons of salt and finally, um , about four tablespoons of maple syrup ok we're going to mix this up and just l et reduce that's all we're doing here until you like the texture and what would you serve it in or things like we serve it anytime we have chops of pork we like it in burgers we put it in meatloaf you can mix it into things so we like it any number of ways.
It's one of our absolute favorite fancy seasonings that I can so we'll just let it cook until it gets nice and thick and I'm happy with the texture and I'll show it off. that for you guys and then we can get it right so not a lot of people would show this on youtube but guys it's real life and i'll show you what i do behind the scenes when no one is watching and it's just me and i don't have to worry about people coming after me and attacking me so i keep all my store bought jars with the button top caps on as long as the button still works i will reuse them so the only thing is my funnel doesn't work the same everything. setting we are going to have to do some careful messing up filling these jars and cleaning them very well and I am in a serious jar shortage at my house which I didn't think would be possible this year.
I thought I was well prepared and stocked but the garden gave me a lot more than I had planned for so we're going to fill these jars and I'm going to go to about an inch of head space in these button top jars and we're going to clean them all out and that's which I'll be canning the rest of these onions in in case I don't have enough jars yet so we'll see right now my task is to clean very very thoroughly all the rims of my jars because they are super you know just greasy of butter, so now if someone is tempted to say something about my preserves in my jars, what would you do if something happened like last year and there was an absolute 100 percent supply chain shutdown, so they're having that problem with computers right now glass from overseas is not available so just say what would you do if you felt confident enough because you've practiced enough that what is a ha If you've been saving up from the store or if you're available I could help you out and still take care of your family so I guess that's my comfort zone I'd rather practice and try and I do this a lot you guys normally just don't .
I watch and practice and test and, you know, just save a few jars and as long as they seal your rock solid, I'm out, remember how much it took me to put those rubber gaskets on when I first canned in these jars. I got it now it didn't take much of a learning curve okay these onions I'm just going to have a lot left I'm going to put it in the fridge and we'll use it for the next two weeks um it's just butter and onions and we'll use them until they're all gone I need clean up my mess and i'm done i didn't forget i had all those other store bought jars so they filled my canner to the brim so let's put the lid on bring this to 10 pound pressure and make the barrel good ok , this just vented out for 10 minutes and i got the pressure building now so i think my maple jam is where i want it so let's just can them and see what the jar situation is lemme bring you over here and show you wow i hope to concentrate It's not too dark here, so it's probably about a third of the way cooked and a lot of the juice is gone.
It's really thick and rich, delicious. like doing it on purpose in these little four ounce jars because that's exactly one serving for me and todd um so it works really well and if you guys go back and watch last year's video that you know the original recipe I'll tell you what um to cook caramelize the onions first in the slow cooker uh it did so much better than um and i think someone gave me that advice last year so i was kind of in my head that that's what i wanted to do um so we came out of this with six socks or yeah half pints no four ounce jars of jelly um to spa I could really take out that quart of caramelized onions and just juice some little caramelized onions but I'll tell you I know myself well enough that those six jars of jam probably used as Christmas gifts, so I'll just keep them. book and you'll get some sweet homemade treats maybe that peach pit facial scrub i was mentioning i want to figure out how to do that i told todd it's up to him to figure out how to squash those peach pits and a bunch of little bits um, so we'll see if he can figure that out now i just double checked my recipe and this is canned to the water bath um adding the vinegar in there and then all the sugar i guess it balances the ph just fine just look at it so good I'm telling you the perfect serving size as a condiment, watch it all bubble up, it'll go, just taste it and you'll know you've got an alternate plan.

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