What cheese would be best with caramelized onions?
8 years ago
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8 years agoRelated Discussions
Canning caramelized onions?
Comments (53)Ann, I'm back from a trip to Ottawa and dug out this thread; can you say "can't let anything go?" ;-) >> Mine doesn't have the drying cranberries or candying ginger. So please tell, is there anything special about drying cranberries or can I just put them in my dehydrator? I'm afraid I don't know from dehydrators. I know I've read in several places that drying cranberries requires the addition of sugar to get them to preserve properly, and this book says the method given here uses less sugar than the commercially dried ones you can buy. Aunt Ellie says to cut them in half (hm; already sounds like a lot of work), place them in a bowl with sugar (1/4 cup to 2 cups cranberries) and toss to coat, then let them stand 24 hours, drain off the liquid, and then put in a low oven on a baking sheet (100 degrees F for 4 hours). Remove when "almost dry," and let finish air-drying for 24 hours. She says to refrigerate or freeze, so it sounds like they can't be counted on to come out 100% moisture-free at least by the oven method. Zabby...See MoreCanning Caramelized Onions?
Comments (7)This is just my 2 cents (or maybe 5 cents). First, your immediate issue is either your freezer or how you're packing the onions because they shouldn't be freezer-burned. That is an issue worth resolving because if one item is getting freezer-burned others are also - and that adds up to a lot of waste. Second, the issue with fats is not limited to heat penetration. Fat coats the onions (which are already low-acid), inhibiting penetration of the vinegar. Botulism likes a low-acid environment, so it's possible to add acid to a recipe but still have an environment in which low-acid pockets of product reside. That is definitely a problem. I looked at the BH&G recipe. As magazines go they are one of the more reliable canning sources, but whether that particular recipe is reliable I have no idea. BH&G has not provided information about the credentials of their test kitchen staff (i.e. regarding their background in the kinds of safety issues which pertain to canning) or their test protocols. I can say for myself that is a type of canning recipe I would not feel comfortable sealing in a jar unless I knew it was Extension Service/USDA/NCHFP vetted. Since it isn't, I'd keep on freezing it and resolve whatever issue is causing the problem there. It sounds like Dowdney is evaporating out the water to bring the pH down to 4.3, but again, depending upon where/how the mixture was tested, it might be 4.3 but contain pockets of product where the pH is considerably higher. He isn't even canning, he's just slapping lids on jars. His methods are idiosyncratic, to say the least. I might make the recipe but I'd never follow his instructions. Hypothetically you could pressure can these onions using the time for fish and be sure what you canned is "safe" but by then it would be mush. The focus of testers is to develop recipes which balance safety, texture and flavor. It's an impossible task for the home preserver. Carol...See MoreCrockpot Caramelized Onions--what did I do wrong?
Comments (16)Thanks for the crockpot report. I was going to try this but don't think I will now especially since I am already quite pleased with the results when I roast the onions (after spraying with a little olive oil Pam spray and dousing them with soy sauce.) The results are dry and carmelized after baking at 350 for about 30 minutes in a shallow pan since you want as much air to get to the onions as possible while baking (and don't overcrowd for same reason). If you try this, line your pan with tin foil or parchment paper to help avoid a messy cleanup....See MoreCaramelizing onions in the oven
Comments (52)Thanks, Ovenbird, for the topic. Good news that you got yours all done! My soup is done (boringly, on the stove) and now I'm considering caramelized onions for various other cooking endeavors to try these new tricks. :) ---+--- So I've had four large onions caramelizing in the crock pot under the hood for over three hours. They started to caramelize, then shed so much water that they were just simmering. My crock pot is one of the unfortunate too warm newer kind. Pluses: Can walk away from it safely. Good side heat. Minuses: Slow and wet. I think yesterday's on the stove were just as easy, even though they took more minding. This post was edited by plllog on Wed, Nov 19, 14 at 20:34...See More- 8 years ago
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