Warning: When you make these your entire house will smell like fajitas and make you hungry all. day. long.
If you have an excess of onions this fall and want to put some up instead of putting them all in your cold storage pantry, this is a recipe you might want to try. As far as canning recipes go, this one is fairly simple although you may want to wear some goggles while you make it! This recipe is made in the crockpot before you can it so you actually have very little hands on cooking time.
Onions do need to be pressure canned since they are low acid and it is unsafe to water bath can them. Please check with your local extension office for any changes on times/temps/high altitude.
Start by peeling your onions. I just used what I had so it was a mixture of yellow and red.
Rinse off any remaining dirt and cut off the tops and roots.
Then....chop! I used a Vidalia Onion Chopper. A food processor would work fine just make sure to not chop them too small or mush them up. Place the onions in the crock pot and add a little bit of olive oil and salt. Stir to coat the onions with the oil. Let these cook on high for about 8 - 10 hours or until caramelized.
Once they are finished. Strain the oil and juices off. You can also can the juice but you will want to can it separately. I did can mine up for "onion stock".
Fill clean half pint jars with the onions, leaving some headspace. Clean the rims of the jars and add clean rims and lids and tightly seal. Pressure can at 10 pounds of pressure for 70 minutes. Do not remove or touch your canner until it has de-pressurized.
For more reference you can check out more step by step canning photos on THIS post.
Linked to Frugal Days.
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