Carter, sugar- I smiled with this video from start to finish! I must say thank you. Your enthusiasm is infectious and your recipe selections are always appreciated. Yes, I’ll definitely try both variations ☺️ Thank you for always sharing with us here! 🥰
@@growandpreserve I’m certainly enjoying your knowledge and honest opinion with these recipes, Carter. The joy on your face when you sample tells me to get busy and write these recipes down. I try to gift food items to family and friends as well, so I plan to process these soon! Thank you again for sharing
Onions are awful for me, as well. Recently on a video a woman was wearing cute little safety goggles when she chopped onions. So...I ordered some and they are so amazing! Yes, I look totally crazy, but I'm not crying anymore! Can't wait to try your recipe. Looks delish!
Thanks, Colleen! It took me awhile to find a song that worked with tears! Let me now what you think of the onion jam when you get to it. Kitty thanks you!
Carter, I love you to pieces! I too am Celiac/Gluten Intolerant and we have lactose Intolerance in the family, so we have a variety to watch for in our family! I love to cook all homemade GOOD foods! I made a fabulous jam from the Ball Book w/the fruit Jars on the cover using the Figs, Merlot Wine and Rosemary! Omgoodness..talk about deliciousness! I'm on a Jam fest!! This is my next one I can't wait to do next! TY again for all you do!
Figs, merlot and rosemary! That sounds ridiculously good! I've been looking for fresh figs, but haven't been able to find them here yet. Soon, I hope. I'll have to put this one on my list. Can't wait to hear what you think about this one. I think it's amazing! So glad to have you here, Emma!
Definitely one of my all-time favorites! I put it on some roast beef and goat cheese sandwiches I took to the local fire department the other day. I'm pretty sure that if I'd been 30 years younger, I would have had multiple marriage proposals! Let me know what you think of it!
Used to help my mom grind onions through an old fashioned meat grinder. The kind that clamped onto the table. She made green pear and onion relish. We would have to leave the house, periodically 😅 and let our huge window fan clear the air. It exhausted air from inside the house, from the kitchen window. This was before home A/C, and worked really well. Just keep all but a couple of windows closed and it created a cool draft through the house.
I spoke to a buyer for a large store. The jars that are rusty and such are jars that were on the shipping containers that sat out in the ocean for months last year. You have to be extremely careful with using those lids because the rubber could be damaged from sitting out in the sun for months.
Oh Carter! You need a combine harvester to chop that lot! What a labour of love! And the music was fabulously appropriate...😅 Finally, my mouth is watering...another flavour-bomb for your shelves!
Have you tried having a lit candle next to you as you chop onions, along with eye of newt? Ok, nix the newt and just go with the candle. It does help to some degree. Can’t wait to try this recipe.
Lol! Who doesn't know the feeling of shedding tears over onions? Several years ago I bought a neckband mini fan from Amazon. When I'm chopping loads of onions, I angle the fans so they blow the fumes away from my face. I picked up this tip from Mrs. Volfie at Half Acre Homestead and it works like a charm. Just keep your hair away from it. Won't do any damage, but you will say "ouch!" and it'll stop the fan from running. I've made bacon onion jam before. It's killer. Oh, look, a kitty! Hello pretty kitty! 😺
making this jam for the second time, love it! it wonderful on burgers, this batch, I think I will experiment a bit more and try it on other things like maybe on a grilled cheese sandwich, meat loaf topping etc.
Carter, I made your maple onion jam today. It is delicious! I did make the mistake of using a mandolin on the onion instead of chopping. I wasn’t crazy about the texture so hit it a couple of times with the emersion blender. Win! However, next time I will chop the onion so I don’t have to do this extra step. I was caramelizing several pounds of onions at the same time to can and assumed it would be fine for both. Well it wasn’t. 😂. Anyway, thanks for a great recipe!
You may have heard & tried this one already but here’s an onion trick I heard. The gas/chemical in the onion needs a water source to activate and your eyes are often closest source. Supposedly if you cut your onions at sink with water running it will seek that water. I don’t guess I have the tear issue, hope it works. On another note, I have never made a chutney until today. I got the Pickled Pantry book after watching you make Dilly Beans from it. Today I made her apricot date chutney. It is delicious. I followed the recipe & used a tiny extra cayenne. Next time I will also use a smidge more cinnamon (great flavor & good for blood sugar). I watch several RUclips channels but you actually have me canning-thank you! Made your BBQ sauce😋. Doing dilly beans & these onions soon. I appreciate your regular discussion of pH as an important practice. Love your channel!
Have you ever tried the harvest guard reusable lids? I have good results with them, because yes you are correct the Ball lid quality has deteriorated ( where are they making these now? China? ). Oooo wish I could taste that spicy onion jalapeño jam… wah. No scatch and sniff either on RUclips… ( ha ha )
Thanks, Lori. I had dinner with Christine last night. She had been in TJMaxx yesterday and, she found a wooden version of her white spoon that you like. It's called a "rice spatula". Sweet thing that she is, she bought the wooden one for me. The one in this link is very similar to her original: amzn.to/3JsNLZd Hope that helps!
@@growandpreserve Thank you, Carter! Going to purchase it right now. You and Christine are the best! Are you and Christine going to do another video? I think it will be fun ;)
My aunt Pearl taught me to hold a piece of white bread in my mouth so it's sticking out past my nose when chopping onions and keep the pre-chopped in cold water. Looks funny and have to replace soggy bread but it helps 😊. (it's like a fume filter)
What are your thoughts on adding crushed chili peppers and making a type of sweet chili jam? I tried an allulose sweet chili sauce and it bloated me up like roadkill! Fake sugars do that to me. I’m hoping to make something with perhaps only honey & maple sugar or molasses to sweeten.
Did the maple get lost in there? It seems so little compared to the other flavors. I just used my last jar of onion jam last week so need to make more soon. Love it on top of meatloaf.
On top of meatloaf. YUM. I taste the maple pretty clearly, but you could cut back on the sugar a bit and increase the maple syrup, if you'd prefer. Keep me posted!
Thanks, Danielle! This is the no mayo version that I usually take to BBQ pot lucks. Roughly chop cabbage and green onions. Gently heat dressing of apple cider vinegar, celery seeds, salt, sweetener of choice and avocado oil. Pour over greens, toss, refrigerator for at least a few hours.
Yay another taste test! 😊 I appreciate your effort to make such nice videos and you even typed out the recipe! Does the jam have a strong vinegar flavor?
I love this! New subscriber here and maybe you have done this and I haven’t found it yet, but have you made and canned French Onion Soup? I think your flavor profile would be one I would like.
Welcome, Sharon! I have made and canned French onion soup, but not on camera. I'll add that to my list though. We're almost out! Thanks for the suggestion!
Do you think soaking, or rinsing, the peeled onions, in cold water, would help reduce the gas emissions, that make ones eyes water and nose run? I'd like to can caramelized onions, but it takes so many onions, and I hate when my eyes burn. Maybe safety goggles would work too.??
Goggles definitely. I've tried so many different things. A chef just told me to put them in the fridge for an hour or so and use a very sharp knife. If you find something that works for you, let me know!
Oh my goodness. Beautifully jarred onion jam. Yummy. Simon David or Williams-Sonoma would charge $15.99. Great Christmas gift. Sorry about all the crying. Carter you are in your happy place canning onion jam. David is excited to taste everything. Is your coleslaw a vinegar or mayonnaise based? If you have another onion that has bolted please show everyone. I'm sure you have a lot of non gardeners or new gardeners. Thanks for this wonderful video.
Most definitely my happy space, Donna! What a good idea to show the bolted onion. I'll do a garden tour in the next week or so, I will try to do it then, or at least talk about it if I don't have one of the stragglers that has bolted. I do both types of coleslaw. This one is vinegar based. It's the one I take to pot luck barbecues since it doesn't have the mayo. Which do you prefer? How hot is it down there? Is your garden hanging in? Are you?
@@growandpreserve I love a good vinegar based coleslaw with fish or lighter dishes and mayo with BBQ etc. Have you ever had a Shrimp Slaw? 96 degrees today. We had afternoon rainstorm almost every day last week but that is over. Next week over 100 with 105 on Wednesday. Summer has arrived in Texas. Bumper crop of tomatoes but everything else is slow.
@@donnamullins2089 Ooooh. Shrimp slaw sounds wonderful! Details? Those temps are crazy! So glad the tomatoes are doing well. Mine are just starting to ripen, but peppers have been great so far.
Sorry for all the questions! I have an Electric Presto so the whole "pounds" is irrelevant for this canner. I just want to confirm, I just water bathe these for 10 minutes?
Questions are good. If you have them, others will as well. Yes, this is water bath, so pounds of pressure are irrelevant. However, your processing time may need to be adjusted if you are above 1000ft above sea level. The chart here will show you time to add, if necessary: www.ballmasonjars.com/adjust-high-altitude-canning.html
Yes, but unfortunately, it takes a long time for the suction marks to go away. Not great for filming! I do have a pair of science lab type glasses that help a bit.
Do we HAVE to add the balsamic vinegar? I don't have any on hand and i would love to make this today for canning & tacos 😕 p.s, i absolutely love you Carter! 🤍
I love you too, Lorissa! 😘 Do you have red wine vinegar? That would be my next option. Otherwise, just doubling the ACV should be ok. I would add some molasses for color and be sure to check that the sweetener is adjusted to your liking since the sweetness from the balsamic won't be there. Keep me posted!
Yesterday, 8/10/2023, I was preparing onions to make salsa and started crying😁, so out of frustration, I threw the onions in water while I was preparing the batch. Cut top and bottom Sliced onion in half Did NOT take the skin off Threw it in water After all onions were in the water started the next step Took skin off Threw it back in water After all of them processed, drained the water Chopped the onions in the chopper Voilá no tears at all, except, when I started the process. Hope this helps. Today, 8/11/2023, opened the jar where I stored the onions and oh, boy, they smelled wonderful as strong as ever.
I have, although I primarily use it for making instant onion gravy with an immersion blender. Maybe it's time to make some more. I'll have to count my remaining jars. Thanks for the reminder!
It's too late to help for this time, but I have a trick that may work for you to avoid crying when cutting onions: Set up a small fan... and here is the important part... face it away from you on the other side of your cutting board. It pulls the air away from the cutting board and disperses it around the room in a way that won't make anyone cry, though it will spread the onion smell around the kitchen. It's been a game changer for me!!! I'm super short so my face is always closer to the cutting board than it is for most people. No other tricks worked for me, until this one. I found a cheap 5" box fan that is USB rechargeable, and it works like magic! And on the onion jam, I made some last year and the first 2 jars we could have eaten with a spoon on its own. Then either we got sick of it, or it changed flavor while on the shelf and the last one we opened sat in the fridge til it went bad, which is a shame because of all the work cutting and cooking down the onions. I've been hesitant to open another jar since. I'll have to figure out something to use it on within the next few days while I'm thinking of it and see if its changed taste. I'll be curious if you notice anything different in a couple months time.
Thanks for the fan trick! I'll definitely give it a try. Interesting about the onion jam you made last year. I'll pay close attention to it. Thanks for being here, Karen!
@@growandpreserve Hope the fan works for you! And thank YOU for all the videos!!! I especially love the vids where you cook with the products you canned because I still struggle with that. When I first started canning a few years ago, I canned so much and then like most of it. When you are used to eating fresh veggies, canned ones kinda suck. And my first batch of chicken wasn't ugly chicken, and we just don't care for the texture of it. That first year I had okra up to my eyeballs from the garden and so I canned a bunch, and then never found a good use for it. I find it hard to modify recipes that call for raw ingredients so seeing how you use things has been immensely helpful and has helped me change what/how I can stuff now.
@@karenpage9383 Yes. Knowing what you don't like canned is very valuable. You'll notice in any of my pantry videos that you don't see the usual carrots, green beans, greens, okra, lima beans, etc. I'm still shuffling around traditionally canned potatoes and sweet potatoes I just don't like. As you find things you do like canned (or that you can turn into something you like), you won't have a problem eating through your pantry. I have friends who just don't get the home canned beef thing. However, in 10 minutes or so, I can have beef tacos, beef veggie soup, bbq beef sandwiches, enchiladas, beef stroganoff, etc. It's just shredded beef that I can use in so many ways.
@@growandpreserve I totally agree on the beef. I had not canned any until recently when I saw your video. After the chicken, I just wasn't sure I would like any canned meat. Since then I have been doing small quantities of different cuts of meats and documenting which we liked better. I don't know what its like there, but I have trouble getting the same cuts of beef every week. Its like top round roast is seasonal LOL Anyway, I have a suggestion for your canned sweet potatoes. I use mine to make sweet potato rolls and biscuits and they are super yummy! You could probably use them in any sweet bread recipe and just swap equal amounts for say, banana in banana bread. But there are oodles of recipes out there for using sweet potatoes in bread products and I've yet to dislike any of them.
I am going to use maple since we tap 900 trees and make maple syrup here in NE VT. Edit. I am going to quadruple and make pint jars. I have plenty of onions in the root cellar, but I think I will buy a 50# bag of onions for this… going to be a testy affair…
What about butter from A2 cows .. many people who don’t tolerated A1 milk can tolerated A2. Plus A2 in my opinion tastes better. Jalapeño Onion also sounds great too.
You obviously are very sensitive to onions, so sorry for you! I usually use sweet onions, but I use yellow onions also. I don't have a big problem with crying, but I do some with the yellow onions. I have heard and experienced that if you refrigerate the onions you won't cry, or cry very little. Maybe worth a try. Good luck. So enjoy your canning recipes! Thank you!!
Why don't you cut off the onions just above the roots and leave them in the ground? They'll keep on growing.. The green stuff tastes the same as the onion
Next on my list! Looks amazing! Appreciate the recipe! Thank you! Mary
Great! Keep me posted!
Carter, sugar- I smiled with this video from start to finish!
I must say thank you. Your enthusiasm is infectious and
your recipe selections are always appreciated.
Yes, I’ll definitely try both variations ☺️
Thank you for always sharing with us here!
🥰
I'm so glad I can keep you entertained, trueGApeach! This is the perfect use for some Vidalias!
@@growandpreserve I’m certainly enjoying your knowledge and honest
opinion with these recipes, Carter. The joy on your face when you sample
tells me to get busy and write these recipes down. I try to gift food items
to family and friends as well, so I plan to process these soon!
Thank you again for sharing
@@truegapeach6968 I think these will make you very popular!
I've made a tomato basil jam one year because I had a plethora of tomatoes. It tasted beyond good. It had a minty flavor.
That sounds great!
Onions are awful for me, as well. Recently on a video a woman was wearing cute little safety goggles when she chopped onions. So...I ordered some and they are so amazing! Yes, I look totally crazy, but I'm not crying anymore! Can't wait to try your recipe. Looks delish!
Ahh, Chelsea at Little Mountain Ranch? I may have to break down and get some. Thanks for the reminder! Good to have you here, Silver!
What a great idea! Onions mostly don't bother me but every once in a while I'll get an angry onion, lol.
Outstanding video! Last summer I made onion jam in the crockpot. I can’t wait to try your recipe. Thank you for inspiring all of us!
Thanks, Vicki! It was seriously good. Let me know if you give it a try!
Love your humor - what a perfect song to go with the chopping. Can't wait to try your two recipes. BTW, your kitty is beautiful.
Thanks, Colleen! It took me awhile to find a song that worked with tears! Let me now what you think of the onion jam when you get to it. Kitty thanks you!
Caramelized onions are also great to have on shelf
Agreed! I’ll get those done soon as well. It’s been several years since I’ve done them. Time to fix that! Thanks for the suggestion!
Made your onion jam! BEST CONDIMENT IN MY HOUSE! Thank You! ❤
Just found your channel, and so happy. Many of your recipes I want to Make! TY
In making your Onion Jam I too threw in a couple Jalapeños. EXCELLENT!
So glad to hear this, Betty! Thanks so much for letting me know. The stuff is addictive!
Carter, I love you to pieces! I too am Celiac/Gluten Intolerant and we have lactose Intolerance in the family, so we have a variety to watch for in our family! I love to cook all homemade GOOD foods! I made a fabulous jam from the Ball Book w/the fruit Jars on the cover using the Figs, Merlot Wine and Rosemary! Omgoodness..talk about deliciousness! I'm on a Jam fest!! This is my next one I can't wait to do next! TY again for all you do!
Figs, merlot and rosemary! That sounds ridiculously good! I've been looking for fresh figs, but haven't been able to find them here yet. Soon, I hope. I'll have to put this one on my list. Can't wait to hear what you think about this one. I think it's amazing! So glad to have you here, Emma!
I’ve gotta try this recipe. I have this Italian Plum balsamic vinegar…somewhat sweet and fruity.
That sounds amazing! Do keep me posted!
Can't wait to make this one Carter!!! It looks amazing!!!
Definitely one of my all-time favorites! I put it on some roast beef and goat cheese sandwiches I took to the local fire department the other day. I'm pretty sure that if I'd been 30 years younger, I would have had multiple marriage proposals! Let me know what you think of it!
Used to help my mom grind onions through an old fashioned meat grinder. The kind that clamped onto the table. She made green pear and onion relish. We would have to leave the house, periodically 😅 and let our huge window fan clear the air. It exhausted air from inside the house, from the kitchen window. This was before home A/C, and worked really well. Just keep all but a couple of windows closed and it created a cool draft through the house.
I'd be short a couple cats if I did that! I will try a fan next time, and a couple folks have mentioned water as well. Clearly I need to do something!
I spoke to a buyer for a large store. The jars that are rusty and such are jars that were on the shipping containers that sat out in the ocean for months last year. You have to be extremely careful with using those lids because the rubber could be damaged from sitting out in the sun for months.
Good point, 1776!
Oh Carter! You need a combine harvester to chop that lot! What a labour of love! And the music was fabulously appropriate...😅 Finally, my mouth is watering...another flavour-bomb
for your shelves!
You're the only one who commented on the music! 😂It took awhile to find an appropriate song. Great to see you, Erika!
Have you tried having a lit candle next to you as you chop onions, along with eye of newt? Ok, nix the newt and just go with the candle. It does help to some degree.
Can’t wait to try this recipe.
Thanks, Colleen! I have tried the candle thing but not the eye of newt! ;-) It does help a little, but I always forget to do it. Will try to remember!
I made Rachel's version last year and the jars didn't even nake it past grilling season. I know that I will be making a lot more this year
Rachel's looked insanely good, didn't it? So glad to hear you loved it! Great to have you here, Echols!
Finally able to make it and it does taste amazing!
Told you! So glad you like it.
Lol! Who doesn't know the feeling of shedding tears over onions? Several years ago I bought a neckband mini fan from Amazon. When I'm chopping loads of onions, I angle the fans so they blow the fumes away from my face. I picked up this tip from Mrs. Volfie at Half Acre Homestead and it works like a charm. Just keep your hair away from it. Won't do any damage, but you will say "ouch!" and it'll stop the fan from running. I've made bacon onion jam before. It's killer. Oh, look, a kitty! Hello pretty kitty! 😺
Great tip about the fan. Thanks, Tiny! Bacon onion jam sounds amazing! I may have to put that one on the list too!
It looks SO wonderful
It is, Edwina! This is one I'll always need on the shelf.
I can’t wait to try this!❤👏
Keep me posted! I think it's a total winner, Jeanette!
making this jam for the second time, love it! it wonderful on burgers, this batch, I think I will experiment a bit more and try it on other things like maybe on a grilled cheese sandwich, meat loaf topping etc.
Oh, Lu! On a grilled cheese sandwich! That sounds amazing. So glad you like this one. I love it too.
Carter, I made your maple onion jam today. It is delicious! I did make the mistake of using a mandolin on the onion instead of chopping. I wasn’t crazy about the texture so hit it a couple of times with the emersion blender. Win! However, next time I will chop the onion so I don’t have to do this extra step. I was caramelizing several pounds of onions at the same time to can and assumed it would be fine for both. Well it wasn’t. 😂. Anyway, thanks for a great recipe!
Good save, Tammy!
I wanted to see someone use allulose in a recipe. This is perfect. Thank you.
Glad it was helpful!
I have to admit that I didn't have much faith in this at first but I think I'm going to try it. It looks really good.
David was soooo skeptical, but he loved it. Please let me know if you do it, Sue!
@@growandpreserve I'll keep you posted.
You may have heard & tried this one already but here’s an onion trick I heard. The gas/chemical in the onion needs a water source to activate and your eyes are often closest source. Supposedly if you cut your onions at sink with water running it will seek that water. I don’t guess I have the tear issue, hope it works. On another note, I have never made a chutney until today. I got the Pickled Pantry book after watching you make Dilly Beans from it. Today I made her apricot date chutney. It is delicious. I followed the recipe & used a tiny extra cayenne. Next time I will also use a smidge more cinnamon (great flavor & good for blood sugar). I watch several RUclips channels but you actually have me canning-thank you! Made your BBQ sauce😋. Doing dilly beans & these onions soon. I appreciate your regular discussion of pH as an important practice. Love your channel!
Thanks for the water tip, Carol! I'll definitely give it a try. I'm so glad to be part of your canning journey!
Looks amazing ❤
Thanks, Katya!
Looks great. A chopper like that is a must. Love mine!! Ps...get some goggles 😂
I do need goggles!
From Lance wife: I love your condiment recipes !
Thanks so much! I'm so glad to have you here!
There should be cup measurement marks on the side of the chopper veggie clear holder, that the veggies fall into, once chopped!
There probably are, but my eyes are so watery I can't see them! 🤣
Have you ever tried the harvest guard reusable lids? I have good results with them, because yes you are correct the Ball lid quality has deteriorated ( where are they making these now? China? ). Oooo wish I could taste that spicy onion jalapeño jam… wah. No scatch and sniff either on RUclips… ( ha ha )
Not yet! I'm glad you've had good luck with the lids though. You should definitely make this onion jam. It's ridiculously good.
Outstanding video! I made
Yer killing me! Now I want onion jam!! ..and a chopper...and a hamburger!
You crack me up, Marcia! So glad you're here!
when using onions or horseradish i use a fan to blow the gasses away from me it really helps
Thanks for the tip, Mike! I'll give it a shot.
Yummy!
Thanks, Lori. I had dinner with Christine last night. She had been in TJMaxx yesterday and, she found a wooden version of her white spoon that you like. It's called a "rice spatula". Sweet thing that she is, she bought the wooden one for me. The one in this link is very similar to her original: amzn.to/3JsNLZd Hope that helps!
@@growandpreserve Thank you, Carter! Going to purchase it right now. You and Christine are the best! Are you and Christine going to do another video? I think it will be fun ;)
@@loricook7670 We'll come up with another video together. It's so much fun!
I like the vinger bottle you are using
I do too. It's only frustrating when I want to pour a lot at one time! Good to see you, Cindy!
My aunt Pearl taught me to hold a piece of white bread in my mouth so it's sticking out past my nose when chopping onions and keep the pre-chopped in cold water. Looks funny and have to replace soggy bread but it helps 😊. (it's like a fume filter)
I'm guessing Aunt Pearl didn't do that on camera? ;-)
Dang y’all…that looks delicious
It was!
What are your thoughts on adding crushed chili peppers and making a type of sweet chili jam? I tried an allulose sweet chili sauce and it bloated me up like roadkill! Fake sugars do that to me. I’m hoping to make something with perhaps only honey & maple sugar or molasses to sweeten.
Do you mean chili pepper flakes? If so, yes! Actual chiles will throw off your pH on this one.
Did the maple get lost in there? It seems so little compared to the other flavors. I just used my last jar of onion jam last week so need to make more soon. Love it on top of meatloaf.
On top of meatloaf. YUM. I taste the maple pretty clearly, but you could cut back on the sugar a bit and increase the maple syrup, if you'd prefer. Keep me posted!
If I wanted to can these in half pints instead of quarter pints, how long would the processing time be?
Same processing time for both. So yummy! If I canned them in half pints, I'd be so tempted to finish the jar with a spoon!
That looks really yummy. You keep making my canning list longer lol. How do you make your coleslaw?
Thanks, Danielle! This is the no mayo version that I usually take to BBQ pot lucks. Roughly chop cabbage and green onions. Gently heat dressing of apple cider vinegar, celery seeds, salt, sweetener of choice and avocado oil. Pour over greens, toss, refrigerator for at least a few hours.
Is this the same chopper you use for your hash browns you can?
It is!
Is it from Amazon also?
@@patriciaking1577 Yes. Mine is older, but this is the newer version of the one I have. Love it. amzn.to/3s3Q3IA
I don't want to be a pest always asking questions but can I use yellow onions to make the maple onion jam or does it have to be sweet onions?
Hey, Sandy. Yellow onions would be fine.
I use a fan to blow the onion fumes away. It’s the first thing that has ever worked for me. I put it on the counter next to me.
Thanks! I'll try that when I'm not filming!
Yay another taste test! 😊 I appreciate your effort to make such nice videos and you even typed out the recipe! Does the jam have a strong vinegar flavor?
Not at all. Even David, who is anti-vinegar smell, says no. It’s delish! Great to have you here, Diane!
That looks so delicious! Did you deseen the jalapeño?
I did, because I'm a bit of a wimp! Good to see you, Linda.
I love this! New subscriber here and maybe you have done this and I haven’t found it yet, but have you made and canned French Onion Soup? I think your flavor profile would be one I would like.
Welcome, Sharon! I have made and canned French onion soup, but not on camera. I'll add that to my list though. We're almost out! Thanks for the suggestion!
Just started watching....i know a utuber that wears swimming goggles to prevent tears. I guess it works. Thank you for this video!
Yes! Maybe Chelsea at Little Mountain Ranch? I may have to resort to that!
Your song choice was so funny!
Thanks, Vonda! It made me laugh!
Do you think soaking, or rinsing, the peeled onions, in cold water, would help reduce the gas emissions, that make ones eyes water and nose run?
I'd like to can caramelized onions, but it takes so many onions, and I hate when my eyes burn. Maybe safety goggles would work too.??
Goggles definitely. I've tried so many different things. A chef just told me to put them in the fridge for an hour or so and use a very sharp knife. If you find something that works for you, let me know!
Oh my goodness. Beautifully jarred onion jam. Yummy. Simon David or Williams-Sonoma would charge $15.99. Great Christmas gift. Sorry about all the crying. Carter you are in your happy place canning onion jam. David is excited to taste everything. Is your coleslaw a vinegar or mayonnaise based? If you have another onion that has bolted please show everyone. I'm sure you have a lot of non gardeners or new gardeners. Thanks for this wonderful video.
Most definitely my happy space, Donna! What a good idea to show the bolted onion. I'll do a garden tour in the next week or so, I will try to do it then, or at least talk about it if I don't have one of the stragglers that has bolted. I do both types of coleslaw. This one is vinegar based. It's the one I take to pot luck barbecues since it doesn't have the mayo. Which do you prefer? How hot is it down there? Is your garden hanging in? Are you?
@@growandpreserve I love a good vinegar based coleslaw with fish or lighter dishes and mayo with BBQ etc. Have you ever had a Shrimp Slaw?
96 degrees today. We had afternoon rainstorm almost every day last week but that is over. Next week over 100 with 105 on Wednesday. Summer has arrived in Texas. Bumper crop of tomatoes but everything else is slow.
@@donnamullins2089 Ooooh. Shrimp slaw sounds wonderful! Details? Those temps are crazy! So glad the tomatoes are doing well. Mine are just starting to ripen, but peppers have been great so far.
@@growandpreserve do you have email to send recipe?
@@donnamullins2089 Yes! carter@growandpreserve.com Thanks!
I light a candle and place it in-front of me. The fire removes the onion gas and my eyes aren't bothered. Simple the trick I learned years ago.
I have tried a candle, but perhaps it wasn't close enough to me. I'll try again. Thanks!
What steam canned do you have?
Hey, Patricia! I have this one: amzn.to/47ipgsh. I'm really happy with it so far.
Sorry for all the questions! I have an Electric Presto so the whole "pounds" is irrelevant for this canner. I just want to confirm, I just water bathe these for 10 minutes?
Questions are good. If you have them, others will as well. Yes, this is water bath, so pounds of pressure are irrelevant. However, your processing time may need to be adjusted if you are above 1000ft above sea level. The chart here will show you time to add, if necessary: www.ballmasonjars.com/adjust-high-altitude-canning.html
Have you ever tried using swimming goggles before starting chopping those onions?
Yes, but unfortunately, it takes a long time for the suction marks to go away. Not great for filming! I do have a pair of science lab type glasses that help a bit.
Do we HAVE to add the balsamic vinegar? I don't have any on hand and i would love to make this today for canning & tacos 😕 p.s, i absolutely love you Carter! 🤍
I love you too, Lorissa! 😘 Do you have red wine vinegar? That would be my next option. Otherwise, just doubling the ACV should be ok. I would add some molasses for color and be sure to check that the sweetener is adjusted to your liking since the sweetness from the balsamic won't be there. Keep me posted!
Yesterday, 8/10/2023, I was preparing onions to make salsa and started crying😁, so out of frustration, I threw the onions in water while I was preparing the batch.
Cut top and bottom
Sliced onion in half
Did NOT take the skin off
Threw it in water
After all onions were in the water started the next step
Took skin off
Threw it back in water
After all of them processed, drained the water
Chopped the onions in the chopper
Voilá no tears at all, except, when I started the process. Hope this helps.
Today, 8/11/2023, opened the jar where I stored the onions and oh, boy, they smelled wonderful as strong as ever.
Interesting! Thanks for the tip. I'll give it a try.
Have you ever Pressure Canned French Onion Soup?
I have, although I primarily use it for making instant onion gravy with an immersion blender. Maybe it's time to make some more. I'll have to count my remaining jars. Thanks for the reminder!
I had one of those lids to. I didn’t use it.
Ridiculous, right? Glad you caught it!
It's too late to help for this time, but I have a trick that may work for you to avoid crying when cutting onions: Set up a small fan... and here is the important part... face it away from you on the other side of your cutting board. It pulls the air away from the cutting board and disperses it around the room in a way that won't make anyone cry, though it will spread the onion smell around the kitchen. It's been a game changer for me!!! I'm super short so my face is always closer to the cutting board than it is for most people. No other tricks worked for me, until this one. I found a cheap 5" box fan that is USB rechargeable, and it works like magic! And on the onion jam, I made some last year and the first 2 jars we could have eaten with a spoon on its own. Then either we got sick of it, or it changed flavor while on the shelf and the last one we opened sat in the fridge til it went bad, which is a shame because of all the work cutting and cooking down the onions. I've been hesitant to open another jar since. I'll have to figure out something to use it on within the next few days while I'm thinking of it and see if its changed taste. I'll be curious if you notice anything different in a couple months time.
Thanks for the fan trick! I'll definitely give it a try. Interesting about the onion jam you made last year. I'll pay close attention to it. Thanks for being here, Karen!
@@growandpreserve Hope the fan works for you! And thank YOU for all the videos!!! I especially love the vids where you cook with the products you canned because I still struggle with that. When I first started canning a few years ago, I canned so much and then like most of it. When you are used to eating fresh veggies, canned ones kinda suck. And my first batch of chicken wasn't ugly chicken, and we just don't care for the texture of it. That first year I had okra up to my eyeballs from the garden and so I canned a bunch, and then never found a good use for it. I find it hard to modify recipes that call for raw ingredients so seeing how you use things has been immensely helpful and has helped me change what/how I can stuff now.
@@karenpage9383 Yes. Knowing what you don't like canned is very valuable. You'll notice in any of my pantry videos that you don't see the usual carrots, green beans, greens, okra, lima beans, etc. I'm still shuffling around traditionally canned potatoes and sweet potatoes I just don't like. As you find things you do like canned (or that you can turn into something you like), you won't have a problem eating through your pantry. I have friends who just don't get the home canned beef thing. However, in 10 minutes or so, I can have beef tacos, beef veggie soup, bbq beef sandwiches, enchiladas, beef stroganoff, etc. It's just shredded beef that I can use in so many ways.
@@growandpreserve I totally agree on the beef. I had not canned any until recently when I saw your video. After the chicken, I just wasn't sure I would like any canned meat. Since then I have been doing small quantities of different cuts of meats and documenting which we liked better. I don't know what its like there, but I have trouble getting the same cuts of beef every week. Its like top round roast is seasonal LOL Anyway, I have a suggestion for your canned sweet potatoes. I use mine to make sweet potato rolls and biscuits and they are super yummy! You could probably use them in any sweet bread recipe and just swap equal amounts for say, banana in banana bread. But there are oodles of recipes out there for using sweet potatoes in bread products and I've yet to dislike any of them.
@@karenpage9383 What a great idea for the canned sweet potatoes. I'll give that a try. Thanks!
Put a bowl of water on each side of your cutting board. The gas released by the onion looks for moisture
Than you for the tip, Linda. I will definitely give it a try. I need something!
Actually one at the top too!
I am going to use maple since we tap 900 trees and make maple syrup here in NE VT. Edit. I am going to quadruple and make pint jars. I have plenty of onions in the root cellar, but I think I will buy a 50# bag of onions for this… going to be a testy affair…
Wow!
What about butter from A2 cows .. many people who don’t tolerated A1 milk can tolerated A2. Plus A2 in my opinion tastes better. Jalapeño Onion also sounds great too.
Honestly, I haven't had the nerve to try A2 yet. My reaction is so harsh to regular dairy. Some day I will try it.
Please, what is your altitude?
Hey, Vicki. I'm just under 1000ft.
@@growandpreserve Thank you!
Someone said if you put a wet cloth or paper towel next to where you are chopping it will help. Sorry you are shedding tears.
I'm used to the tears at this point! I will definitely try the wet cloth. Thanks for the tip, Judy!
You obviously are very sensitive to onions, so sorry for you! I usually use sweet onions, but I use yellow onions also. I don't have a big problem with crying, but I do some with the yellow onions. I have heard and experienced that if you refrigerate the onions you won't cry, or cry very little. Maybe worth a try. Good luck. So enjoy your canning recipes! Thank you!!
Thanks for the tip, Jean! I haven't heard that the fridge may help. Great to have you here!
my hands are terrible so without my chopper i cant cut
Why don't you cut off the onions just above the roots and leave them in the ground? They'll keep on growing..
The green stuff tastes the same as the onion
It was fine to go ahead and pull them to make room for something new!
Fair enough. But I don't see why you couldn't keep them and grow something else, elsewhere too ?! God bless you
Cater, if you put a slice of bread in your mouth while cutting onions, it stops the crying
That’s one I haven’t heard! Thanks for the idea!