Canning sweet onion recipe/safe??????

rosajoe_gw(8)May 27, 2008

I recently retired back to my small hometown in GA. I am blessed to be in the middle of the Vidalia sweet onion farms. I want to can some of the onions and I found this recipe. Does it sound safe to you?? I have the recipe that has been posted on the Net by the farmers and I wanted something with more onions than anything else.

I want to thank many of you for the wonderful canning recipes and tips you have posted. I trust your opinions and advice far more than mine LOL.

Thanking You In Advance Rosa

canning/ sweet onion relish

________________________________________

10 c. chopped sweet onions

2 1/4 c. white vinegar 5%

1 c. sugar

2 T celery seed

2 t salt

Combine all ingredients in a non reactive pan and bring to a boil. Reduce heat and simmer for 10 min. Ladel relish into clean hot jars with 1/2 in headspace. Cap and seal. Process for 10 min in boiling water bath, adjust for altitude.

This is pretty tasty on hot dogs, you definatly want it to sit for 2 weeks before you open a jar for flavors to marry.

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readinglady(z8 OR)

Yes, it's fine.

Carol

    Bookmark   May 27, 2008 at 5:49PM
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ksrogers(EasternMass Z6)

The recipe is not complex and appears to be quite safe to can. Because the Vidalias are very sweet, a cup of sugar may be a bit much, but its to your taste however, and would not impact safety if you added a little less. Adding a little tumeric for that noticable yellow color may also be used.

    Bookmark   May 27, 2008 at 5:50PM
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rosajoe_gw(8)

Thank you very much for your replies. Yes, I would like to add less sugar. I have made tomato sauces with the fresh onions and the sauces turn out very sweet with no sugar.
Could I possibly add 1/4 cup or even omit the sugar completely.
Thank you Rosa

    Bookmark   May 27, 2008 at 6:45PM
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readinglady(z8 OR)

Sure.

Carol

    Bookmark   May 27, 2008 at 8:15PM
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rosajoe_gw(8)

Thank you very much, I love this forum as much as I do the many other forums on this site!!!!!!!!!!!!!!!!!! All of you are so very generous with your knowledge, it is appreciated.
Bless you and yours and have a great week.
Rosa

    Bookmark   May 27, 2008 at 8:55PM
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ksrogers(EasternMass Z6)

I have found that if you still want a little more sweetness and no sugar, a very small amount of Splenda works well too. I use it here for most sweet pickle brines and if it were measured cup for cup as in sugar, it would be way too sweet for many one to enjoy. Instead, I only add maybe a couple of tablespoons of Splenda to do almost the same sweetening compared to many cups of sugar.

    Bookmark   May 27, 2008 at 9:06PM
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lturman01_gmail_com

Can you use water instead of vinegar in order to keep the original taste of the onion.

    Bookmark   May 5, 2010 at 12:01PM
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ShadyGroveNaturalFrm

Linda, much time has passed since you posted, but for others wondering the same question: No, you can't use water instead of vinegar in this recipe. The vinegar changes the pH of the recipe, which is necessary to create the acidic environment to prevent botulism spores from growing.

    Bookmark   August 21, 2012 at 11:30AM
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