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5:50 pm
November 11, 2010
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Does anyone know the guidelines for pressure canning the caramelized onions that you cook in the crock pot? It looks like it could be 70 minutes at 10 pounds pressure, but I am not sure.
6:14 pm
December 28, 2008
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mamajoseph – if this is the one with lots and lots of butter (and they are soooooo good!) then they probably should not be canned because of the high proportion of fat. Scratching my head here because it seems like we have discussed this before, but am having a senior moment and just don''t remember… 
6:25 pm
December 14, 2010
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I can add that excessive fat in the jar can have an adverse effect on the sealing compound in the lids. The result might be the loss of the seal.
7:47 pm
November 11, 2010
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Yes, I thought I had seen this before but couldn't find it. And, yes, it's the one where the onions are slow cooked in butter. Do you know if there would be an amount that is acceptable?
9:49 pm
November 15, 2010
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the caramelized onions are 70 minutes at 10 lbs pressure (adjust for altitude) with a 1/2 inch of head space
I made these in the crockpot with a little butter and a little oil, and they turned out beautiful. There was soooo much onion juice left over after I lifted out the caramlized onions, I made an amazing flavourful French Onion Soup.
11:52 pm
December 14, 2010
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When I can stock a quarter inch of fat on top of the liquid doesn't seem to be any problem. I don't think that I would store them on their sides. I would try for a sort of balance between the cooking liquid and the fat. Both are desirable. Maybe lift the onions with a slotted spoon and then stir the liquid to mix the fat and the water and ladle that into the jars. I can mushrooms and try to get both the liquid and the butter into the jars.
7:17 am
February 8, 2009
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tsmith said:
There is some balsamic vinegar in the recipe. Does that count for the acid?
Well, yes, but to be the right acidifier, vinegar needs to be at 5% strength and balsamics are not and likely they don't give their acidity on the label either for you to check.
If I were in your shoes I would likely just use up those jars first over the next couple of months OR dump, acidify and BWB again for long term storage.
dede
2:03 pm
May 6, 2010
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Thanks for the reply. I was planning on using the jars fairly quickly anyway. This was my first attempt at canning something other than jam and I did a small batch just to see if I could do it. I didn't want to do a huge batch on my first attempt and have something go wrong! Now I know and can do a bigger batch next time around. Thanks for all the help!
1:38 am
May 15, 2010
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Ok I know the making sweetened condensed milk is relatively easy and fast at home, buttttt I want to make it even faster and easier… like pop a lid easy. Has anyone tried or is it possible to can homemade sweetened condensed milk. I make a good deal of ice cream and some days I am just too lazy to make some ahead of time ( it does require a cooling period to thicken up ) and so just grabbing a already prepared jar and popping the lid off sounds so nice :)
Thanks,
Victoria M
6:28 am
February 10, 2009
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Every attempt at canning dairy products that I've ever heard of has ended in disgusting results. I don't know what it is that's done in commercial processing that allows it to work, but that's the way of it.
In all cases I've heard of in home canning, it's truly ugly (chunky, lumpy and brown and gross) and possibly (probably?) quite dangerous too.
6:49 am
October 17, 2008
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Victoria, I could not find anywhere it says not to can milk products, just advising against it for consistency reasons. I did find an article from 1984 on Mother Earth News of how that author did it. So I tried canning my mocha frappuccinos.
I advise against it for consistency reasons. See my post on FBR, it has pictures (it's a long post, but the failure pictures are toward the bottom).
http://chickensintheroad.com/f…..-and-milk/
9:24 am
November 11, 2010
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Anyone every used Pomona brand pectin? That's what DH came back with when he went to the store. It has a separate packet of calcium and calls for making a solution with it and adding to fruit, etc. I'm a little hesitant since I am not an experienced jam maker.
9:29 am
December 14, 2010
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I was just reading the label on a can of evaporated milI believe that several stabilizing agents are added to make the milk come out nice. There are people that also can butter and cheese for sale to cruising sailors but I haven't figured out how it is done.
9:34 am
February 10, 2009
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Many people swear by Pomona Pectin MamaJ. I myself haven't tried it, but it's very well respected and/or preferred by many so I say read the directions carefully and give it a try! Hopefully someone here will make suggestions for you too. 
9:59 am
November 11, 2010
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"Read the directions carefully." uh-oh. You should have seen DH and DS wondering why I struggled with assembling the strainer attachment for the KA mixer yesterday. "Read the directions, mom. You're a smart lady. It's got a linear diagram, even." I'm not a linear thinker and I'm an oral learner…
10:00 am
November 11, 2010
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Or visual…maybe there's a youtube video somewhere…
10:49 am
October 17, 2008
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Pomona is a great pectin! It's different than regular…you can make as much jam as you want without worrying about it not setting up.
I have to bring out the directions every time I use it…when to put in the calcium water and the pectin. Experience from adding the pectin at the wrong time….it remains chunky!
11:29 pm
November 11, 2010
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Okay, CindyP, thanks! The directions seemed different, what with the calcium water and then measuring the pectin for the amount of fruit, etc. I probably won't get to this till next week now b/c kids are coming in early for the weekend! 
11:37 pm
February 10, 2009
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What's nice about the Pomona as Cindy said is that the recipes are written so you measure in the correct amount of pectin in based on how many cups of fruit you have, instead of the other brands where you have to use a whole package and must have the correct amount of fruit to match it. It just doesn't always work out that way!
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