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Caramelized Onions

These are great as a topping on various meats - mashed potatoes - etc.  Or even better, add to some good beef stock and create a delicious French Onion Soup.

For a canner load (16 pints) I filled (really filled) 2 large crock-pots with onions.  I actually had to let them cook down a little bit before I could add the last of the onions.

I started about mid-morning - and had the crock-pots started 12-1:00 - they had the afternoon to get started so I could turn them down overnight.

1) Peel and slice onions.  I like to slice the onion in half - then slice each half in half again, but crosswise - then cut into the actual slices - kind-of quarter rings - but whatever you prefer is fine.

2) Pour about 1/4 cup (or slightly less) cold-pressed olive oil in the bottom of each crock-pot.  Add some of the onions - toss to mix with the oil, add several dashes (or sprinkles) of canning salt.  Add more onions to fill the crock-pot.  Put the lid on and turn to high. 
In about 30-45 minutes, use a flat bottom wood spatula and scrape the bottom - and stir to mix.
When possible, add the rest of the onions.

3) Continue to cook on high for another 30-45 minutes, then turn to low.  Continue to cook - stirring when you remember to.  Before going to bed, turn down to warm and leave the lid on.

4) In the morning . . . . stir to mix well . . . turn back up to high to get warm, then reduce to low for another 1-2 hours.  If the onions are not browning, take the lid off and cook for another hour . . . or so . . .

5) When you are ready to begin the canning process . . . . get your jars, lids and rings ready.  Put on a small pot of water to boil - when boiling, turn off heat, add the lids to warm up, cover and set aside.

6) The onions should be quite wet, but if they are slightly dry, it's ok to add a small amount of water - you need them 'wet' to can properly.  Fill your jars, leaving 1" headroom.

3) Wet a paper towel with vinegar and use to wipe rims of the jars.  I reach inside the rim a little bit to remove any grease/oil that may be near the top of the neck.  Turn the paper towel frequently.  I do this twice.  You MUST remove ANY grease or you will not get a seal.

4) Add seals (lids) and rings - only screwing the rings on finger-tight.

5) Place in Pressure-Canner and process according to manufacturer instructions:
(You know - the usual - vent for 10 minutes - add the weight and bring up to pressure)

Process at 10# in a weighted gauge canner and 11# in a dial gauge canner
(at sea level).

Make Sure to Adjust for Your Altitude
(Altitude Adjustment Chart)

Pints:  60 minutes
Quarts:  75 minutes

If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine

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