Wednesday, June 6, 2012

Canning: Red Onions in Vinegar

Sense of Home Kitchen

Red Onions in Vinegar
~Sense of Home Kitchen, based on a recipe from the Ball Complete Book of Home Preserving~

Makes 4 pints

4 cups red wine vinegar
1 clove garlic
10 cups peeled and sliced red onions (about 1/4-inch thick)

Prepare water-bath canner, jars, rings, and lids by washing in hot soapy water.  Fill canner 2/3 full of water and place jars in, making sure they are 2/3-filled with water and sitting on a rack, not the bottom of the pot.  Cover canner. Heat water to a simmer over medium-high heat to sterilize the jars, boiling is not necessary.  Leave jars in hot water until ready to fill with onions.

Meanwhile, in a large stainless steel saucepan, combine vinegar and garlic.  Bring to a boil over medium-high heat and boil gently for 5 minutes until garlic flavor has infused the liquid.  Add onion rings, increase heat to medium-high and bring to a boil.  Reduce heat and boil gently, covered, for 5 minutes, until onions are heated through.  Discard garlic.

Place new, washed, jar lids in a small saucepan of water and bring to a simmer over medium-high heat, simmer for 30 to 60 seconds, do not boil.  Pack hot onion rings into hot jars to within a generous 1/2-inch of top of jar.  Ladle hot vinegar liquid into jar to cover onions, leaving 1/2-inch headspace.  Remove air bubbles with a non-metalic utensil and adjust headspace, if necessary, by adding hot vinegar liquid.  Wipe rim with a clean cloth.  Center sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool, remove band and test to see that they are sealed, wipe down jar and store.

Sense of Home Kitchen / Recipes / Canning