My response won't help much now but it takes a loooooong time for a heap of onions to cook down and caramelize. It is worth the wait though. Next time you make onion soup, even if it feels like you were cooking them forever just keep on cooking until they get to where they need to be.

It should be fine to can safety wise. More liquid in the jar means the heat during processing penetrates the jars quicker. That said, you won't have the same depth of flavor that you would have if you'd let the onions caramelize.

Rodney

Thanks for the response, Rodney. Yes, too late for that batch; it went in the freezer. But I will try again and will plan on being patient, even if that is difficult for me. :) I appreciate your guidance.

Kathy

Kathy - don't be overly concerned if your times don't jive with the book's instructions and honestly, even if the results don't jive. There have been numerous reports about problems with that particular book. It isn't actually a Ball publication as it is published by Jarden Canada and the recipes come out of a very different set of testing kitchens that use metric measurements. Those measurements get approximated or converted inaccurately sometimes. It also contains some recipes that do not meet USDA Guidelines.

Most seem to agree that one has to evaluate each recipe individually for accuracy and make notes accordingly. If you have the option you are better served by the Ball Complete Book which is in fact a Ball USA publication.

Dave

Hi Dave, I'm interested in your comments about the book not being a Ball publication and not meeting USDA guidelines. How can they do that??? Nowhere does it say anything about it being a Canadian book; in fact, it was printed in the US and is a Time, Inc. book. Also, the welcome says, in part, the following:

"Since 1884, the Ball name has been recognized as the most reliable authority in home food preservation and is associated with the science, tools, knowledge, and tried, true, and safe recipes that help home cooks preserve and savor the fresh goodness of their kitchen gardens year after year. At the Fresh Preserving Test Kitchen, we take our trusted role very seriously and have developed precise and documentable testing standards for all of our recipes to ensure the safety of each and every one. We've worked closely with the engineers on The Jarden Home Brands Quality Assurance Team in Muncie, Indiana, to ensure every recipe is not only wholesome and delicious but also as safe as possible."

All this, along with the title, had me thinking it used Ball test kitchens in the US and tested under USDA guidelines. Geez!!!! How can I tell if a recipe is or, more importantly, ISN'T safe?? Okay, that's a rhetorical question (unless someone has an answer). It's just frustrating that they are selling the book as one thing and it's another.

Okay, I'll stop spouting now. :)

Kathy