Onion Broth (with Canning Video)

Prep Time1 12

Processing Time*35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

3 lb yellow onions
3 lb white onions
3 lb sweet yellow onions like Vidalias
3 oz green onions scallions
3 Tb black peppercorns
2 teaspoons salt optional
1 teaspoon turmeric
3 gallons water

For Canning

white vinegar

US Customary - Metric

Instructions

To begin, wash all of the onions. Cut off the root ends, and cut the whole onions in half. Green onions/scallions can be chopped or left whole.
Place all of the onions in an electric roaster. (See note.)
Add in the peppercorns, salt and turmeric.
Add in the water and give it all a stir.
Cover the roaster and turn the heat to about 450°(F) and let the broth begin simmering. Then reduce the heat to 300°(F) and let it cook low and slow for 24-36 hours.
Strain everything through a colander into a large pot.
NOTE: If you are canning this the day it finishes cooking, you will use hot jars and a hot canner & water. Place the pot of strained broth on low heat and keep it warm while you jar it up.
I often make this, strain it into the pot and then stick it in the fridge until the next day and can it in the morning. In that case you have cold broth, cold jars and cold canner & water. Everything will heat up together.
Line your canning funnel with 3-4 layers of dampened cheese cloth. Ladle the onion broth through cheese cloth, into the jars. Leave 1 inch of head space.
Wipe the jars with a damp cloth dipped in white vinegar.
Position a lid and ring on your jar, and tighten finger-tight. Place it in your pressure canner. Repeat the process with all the onion broth.
When your broth is all jarred up, close and seal your pressure canner. Bring the heat up until you have a steady stream of steam coming from the vent pipe. Allow the steam to vent for 10 minutes.
After 10 minutes, place your weight or regulator on the pipe and bring your canner up to 10 lbs pressure. See the chart in the post for adjustments if you live over 1,000 feet elevation. Process your jars for the time required. Pints: 30 minutes, Quarts: 35 minutes.
After your canner has done processing, turn off the heat and allow the pressure to come back down to zero naturally. Do not manually vent the pressure.
Once the pressure is down to zero, wait another minute, then remove the weight/regulator. Wait another minute.
Carefully remove the lid from the canner, and allow the jars to sit there another minute.
Use your jar lifter to transfer the jars to a lined surface in a draft-free location. Let the jars cool 12-24 hours or until they are completely cool. I usually let them go until the next day.
Remove the rings, test the lids to make sure they are sealed. If you have a jar that didn’t seal, stick it in your fridge to use right away.
Wash your jars with warm, soapy water. Label the jars, and put them in your pantry for future meals.

Notes

If you are making this in a stock pot, start it early in the morning and let it cook on low, with a lid on, all day long.
You can use any variety of onions, or all one kind if you like. This recipe is very flexible.

See This Recipe:

https://cosmopolitancornbread.com/onion-broth/

Equipment Used

electric roaster or a large stock pot with lid
colander
ladle
large pot
Canning Tools
Pressure canner
quart canning jars with lids or pints
cheese cloth
small dish
cloth or paper towel
canning mat or kitchen towels
white vinegar

Nutrition