Fig & Onion Sauce Recipe

vacplAugust 8, 2011

This is my go-to forum for finding canning and freezing info and recipes, so I was hoping someone here might have a suggestion for me. I'll have a glut of figs again this year, and I'm looking for a recipe that I would be able to can (preferably) or freeze that is quite similar to Stonewall Kitchen's Vidalia Onion Fig Sauce.

Their ingredient list includes: Sugar, Apples, Figs, Balsamic Vinegar, Vidalia Onion, Soy Sauce, Cider Vinegar, Orange Juice, Mustard, Salt, Curry Powder, Spices

Any suggestions? I've spent a lot of time googling, too, and have come up with the 2 posted below, but I'm not willing to try pressure canning them because I"m not sure they'll be safe.

Here is a link that might be useful: Fig Onion Sauce Recipes

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

As long as you freeze it you can use any recipe you want. The first one on your link sounds ideal.

But trying to make a cooking recipe into a canning recipe takes a lab for testing. Otherwise it is just guess work. No way to know how to process it, how long to process it, what the pH would be or the density, how the processing would affect the taste/texture, much less how safe it would be for shelf storage.

Dave

    Bookmark   August 8, 2011 at 10:50AM
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vacpl

Thank you. I realize that, so I'm asking if someone has a suggestion for a canning safe one that is similar. :)

    Bookmark   August 8, 2011 at 11:05AM
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cabrita(9b SoCal)

I have been canning habanero fig jam. It has onions, but in small quantities, so it is not quite the same. It is a jam, not a sauce. It is a big favorite around here though!

Can't wait for my figs to ripen. I have plenty of green beans, cucumbers and tomatoes to keep me busy right now though.

    Bookmark   August 8, 2011 at 12:15PM
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vacpl

Oh, that sounds really good! Are you willing/able to pass on the recipe? I'd be shocked if I didn't have enough figs to make a batch. Lol.

    Bookmark   August 8, 2011 at 1:44PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Have you checked out the chutney canning recipes? Most all of them are various vinegar-based fruit and onion combinations with many of the other ingredients listed in your recipes linked above. Chutneys tend to be a little chunkier than sauces but they can always be pureed after opening.

I linked the ones from NCHFP below but the various canning books also offer many others.

Dave

Here is a link that might be useful: Chutneys

    Bookmark   August 8, 2011 at 2:31PM
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cabrita(9b SoCal)

vacpl, we anxiously await for the figs to ripen since we have been making this hab fig jam. Before that, we felt we had an excess (two large old trees) of figs. Now we don't have enough!

I will kick up the thread that has the recipe, I posted it here.

    Bookmark   August 8, 2011 at 3:24PM
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vacpl

cabrita - thanks; got it! I'm not sure how I missed it in my previous searches.

Dave - A chutney is definitely a possibility if I can find something close. Thanks for mentioning it.

    Bookmark   August 8, 2011 at 5:47PM
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