I have a confession.
I have spent the last several years completely terrified of pressure canning.
It’s not my fault, really. It all those horror stories you hear of canners exploding and how you have to keep a super careful eye on them at every moment, etc…
You know how it is with small children. Who can get 90 consecutive minutes of time where your attention isn’t being diverted in one way or another by some sort of mini-crisis??!!
And then Kendra made all those fears completely subside with the release of her new canning tutorial DVD, At Home Canning for Beginners and Beyond.
That 2 hour tutorial, complete with recipes, made the work of pressure canning seem just as simple as it actually is.
AND NOT AT ALL SCARY!
I loved that she went over all the steps and safety concerns over and over again. In fact, by the time the video was done, my little children were able to go into the kitchen with me and “remind” me of all that I should be doing!
But even more than that I love that she has opened up a whole new world of food preservation possibilities for me… particularly the many convenience foods I’ve been missing since having started eating primarily from scratch for which meals take more forethought and advance preparation.
Since having purchased a new pressure canner (for almost 50% off) and watching the confidence-building DVD, I’ve successfully canned:
•Chicken soup and beef vegetable soup that have been used for post-baby meals
•15 pounds of ground venison leftover from last year that had been frozen in a 5 pound and a 10 pound chunk. I had no idea what to do with all that meat at one time, but now it is quart jars on the pantry shelf just waiting to be popped open and warmed up.
•Carmelized Onions- Leftover sweet onions from the produce auction that hadn’t been used up and were starting to rot now can be used in all sorts of delicious meals. (May I suggest Slow Cooker Chicken Fajitas?)
And the possibilities opened up to my food storage plans for next year are endless!
~How to Can Caramelized Onions~
- Wear some eye protection such as safety glasses so you can work uninterrupted by the crying from the fumes.
- Remove the ends from each onion.
- Peel off the skin.
- Cut each onion in half and then thinly slice.
- In a skillet, caramelize the sliced onions in some melted butter. (Use your judgement depending on the size of the onions and the amount you're caramelizing.) I started out with several skillets and combined them all as the onions became smaller in size.
- When the onions are soft and lightly browned strain them out of the juice.
- Pack in warm pint sized canning jars.
- Remove the air pockets with a tool or knife.
- Clean the rims and top with your lids.
- Pressure can according to manufacturers instructions for 70 minutes at 10 pounds of pressure.
In the event that you need further assistance or support as you delve further into this valuable homesteading skill, a forum has been started where all of your questions can be answered.
Also, HERE is an excellent , helpful, and free podcast on pressure canning from Christian Farm & Homestead Radio if you’re looking for an additional resource.