Caramelised Onion Jam, water bath canning - Large bulk recipe and method | Off Grid Australia 264

[@JAYNEmM1962]

I made 17 pints of carmelized onions, I love anything onion. I grew my onions this year. Finally got a really good crop. Love your content. So glad I found you.

[@OurSmallFootprint]

I have yet to have a good crop of onions myself, its on the list of things to try and do better hehe :D

[@farmbabylife9618]

absolute favourite channel on KZbin. Love your authenticity. Love u and your family xxxx

[@OurSmallFootprint]

Thank you! :D

[@vegemitegirl1971]

Hi Nyssa, Lee Golder here with a YT name change (to my IG name). I haven't made onion jam for nearly 10 years. We loved it at the time and was great on burgers. As my batch was tiny compared to yours, I was able to take the colour a little darker. I also added balsamic vinegar. Blame the bush rats for stealing your debubbler sticks.

[@OurSmallFootprint]

much easier to caramelise a smaller batch hehe! or the bush kids... hehe :D

[@GrandmaBsBusyLife]

This detail about the lug kids was exactly what I needed. Thank you! I started to type my questions and as I typed you answered all my questions.

[@OurSmallFootprint]

Ahh, I'm glad! I try really hard to cover things, I think if I was speaking while I was doing, I'd cover more, but doing it post filming I try! :D

[@karenpark7848]

Love this type of content (love all your videos) but I do love it when you go in depth into something. Makes it real simple to save it for later 😊❤

[@OurSmallFootprint]

I need to do it more, just have the in depth ones interspersed with the daily life ones hehe, but I forget to film every step! lol

[@nanettesilas6062]

Such a good teacher

[@OurSmallFootprint]

Thank you Nanette! :D

[@ellie6859]

thank you for the explanation regarding lids, and the recipe lol. I really need lids and the way you explained i finally got it! great video!

[@aussiemumof2253]

Looks delicious! Lol at the pig and rooster being a pain in the butt 😂

[@OurSmallFootprint]

Never worn with animals or children and all that lol

[@kerrijones719]

Oh yum! I love caramelised onions. I could live off them!

[@OurSmallFootprint]

I was never a huge onion fan, but I think it was the crunch, I love that caramelised they still have the same great flavour, but just a better texture for me!

[@kerrijones719]

When I was younger, I hated raw onion, however, I really enjoy it now. Weird how your tastes change.

[@paulaelves5160]

pork pies and sausage patties with caramelised onions are my faves,,but your right ,its delicious added to anything and everything xx

[@OurSmallFootprint]

It just has a flavour that compliments so many things, adds a boost to them! :D

[@sharonburling2262]

I made this last year after watching your video. I'd forgotten about it! Thanks for reminding me to use it!

[@OurSmallFootprint]

Go find it on your shelf! lol, its so good for so many things, I've been sad without it! :D

[@kaylachittum1759]

I really want to attempt this. I love onions so it be a great addition to our pantry

[@OurSmallFootprint]

It's such a great item to have to add a bit of flavour to so many things, it just works in many dishes, in noodles and soups, in marinades (it's great in my homemade sausages!) bottoms of quiches and frittatas, in pies etc... and of course just on a hamburger!

[@karolynforeman7529]

excellent, as always..explaining everything..regards

[@OurSmallFootprint]

Thank you Karolyn :D

[@stoneshillhomestead2569]

My next project with my onions!! Looks delicious!!

[@OurSmallFootprint]

It's so good, well worth the time spent! :D

[@Bush_Edge_Homesteading_Aus]

Im so weak when it comes to chopping onions, I would be streaming with tears with this one. 😂 But I love the idea of doing a huge batch like this and having it on the shelf. Thanks for sharing the detail on how you did it.

[@OurSmallFootprint]

The thermomix cutter didn't give off as many fumes, it was quite good! I spose because its contained in that container and you just empty and reseal it, last time I made it Sonnet wore goggles lol

[@Kirstys_world82]

So clever using hot water from the shower! My bath tap is way hotter than the kitchen tap so I will fill using that next time I’m canning! Thanks for the tip 😊 I’m not sure if you have a pressure cooker being off grid but I caramelise my onions in 5mins in it. Watching this video you would want to cook further after putting in all the sugar and vinegar etc. Also now I need a thermomix chopper! 😊

[@OurSmallFootprint]

I’m thinking I need to buy a smaller pressure cooker, though, with large quantities of onions maybe my pressure canner/cooker would be suitable! It definitely felt like it reduced the prep time! And I’m not overly worried about the sizes being consistent for something like this :)

[@holleym2927]

I LOVE caramelized onion jam! I hope to be able to make my own soon! You are such an inspiration!

[@OurSmallFootprint]

It is so very tasty! :D. Thank you :D

[@cinapoowee7582]

I love onions of any sort. The other day I had a huge bowl (about quart size) of sauteed onions for dinner with watermelon for dessert....heaven! I wish I was near you because in my house, at the moment, I have 24 sealed Ball mason jars, 24 more that have been used maybe once, and 12 sealed Ball pint jars and 12 more gently used. I used to can but not a lot...just strawberries for jam, pickles and soup but due to my disability now I can no longer do it. I would give them all to you. I wish I knew someone who does can so I could give them away. That jam looks out of this world.!!

[@OurSmallFootprint]

I was never a huge fan of onions, I don't like the crunch, but once I discovered caramelising them, totally use them in everything now!

[@Lynette-qh3tw]

If you live in the USA, you could take your jars to a thrift store, like Salvation Army, etc. Or list them on line.

[@michelleh5727]

I absolutely love caramelized onions! Crazy the amount of onions it takes to make that recipe though.. but it's now on my canning project list .. so we'll see..lol Thank you so much for sharing.

[@OurSmallFootprint]

So many onions, but it’s worth it heh :)

[@sallyhostetter2820]

Yay, caramelized onion jam recipe!! Thanks for the recipe and tips.

[@OurSmallFootprint]

It's so tasty! hehe :D

[@Trth1707]

Just found your channel,really enjoy content, good .Hope you grow as you deserve.

[@OurSmallFootprint]

Welcome Ellie and Thankyou! :D

[@marygarcia5449]

Love this! Will definitely give it a go when I get a new food processor ❤

[@OurSmallFootprint]

Definitely easier to use something to slice the onions, and because of the nature of the product it doesn't have to be evenly cut or anything!

[@leahfall-mo3cu]

This is def one I have to try

[@OurSmallFootprint]

It's so good in and on so many things hehe.

[@mylife-321-0]

Those made a lot of jars. I have never had any of onion jam but, I bet they make a burger really good. Great video! TFS!!!

[@OurSmallFootprint]

So very good on burgers! I'm not a fan of crunchy onion, I like it soft, so this works perfectly for me with little effort at the time of serving! :D

[@heatherbolichowski1910]

Looks lovely and thanks for giving a bunch of ideas of how to use the product. I think this will make nice Christmas gifts!

[@OurSmallFootprint]

It's so good, its definitely very versatile and for me who is a fan of the flavour of onion, but really dislike 'crunching' it, it hits that spot of the flavours right :D

[@cindydavidson8511]

Looks like it’s worth the try just need smaller amount for 2 of us .Thank you for breaking down the recipe .Love seeing your channel grow 🎉❤

[@OurSmallFootprint]

It’s definitely one worth putting on the shelves. I think the quantities lend themselves to the recipe being reduced fairly neatly!

[@rosemariemichel7050]

As a single, I will not do this but I am still interested. Thank you for all you share.😊

[@CrazyGrandmaWeaz]

If it helps, so am I and have started doing things like this in 4 oz jars. It's a great size for me because it's just enough to enjoy without getting tired of it before it goes bad.

[@OurSmallFootprint]

4 oz jars are perfect for this kind of thing, and single serve jams, I don't use them much, obviously, but I do have a collection of them for those few things that just do well in them! Like the garlic conserva I make, once we open a jar we tend to finish it, so those little 4 oz jars mean we're not eating huge amounts at a time hehe.

[@karenjoy7557]

U can buy it in Coles but they call it a Relish...but I call it a spread... Also easy to add Chillies and tomatoes then you have a chilli relish 🤩...also fantastic on English muffins cut in half like a small pizza great for kids... But it would be nice with egg and cottage cheese and spinach... Making me hungry big time...❤❤❤

[@CrazyGrandmaWeaz]

Thank you! I got a really good price on onions a couple weeks ago ($1.00 for 3 lbs). I bought 12 lbs to do this and plan on doing it Friday. Great timing! 😊

[@OurSmallFootprint]

woohoo, its so good hehe :D

[@alisonshanahan9529]

Nasty burn 🔥

[@OurSmallFootprint]

Finally healing up nicely now! its been really sore :S

[@lethaharris1608]

❤❤❤❤❤❤!! I wish we had a love button !! Thank you so much!!

[@OurSmallFootprint]

You are very welcome! :D

[@juliamarple3785]

Love all your descriptive jam words 😁 but I paid good attention, because I haven't made that yet.

[@OurSmallFootprint]

It's super tasty, but it is hard to describe lol, because its not quite a jam, but it is similar lol!

[@karenlauder9768]

Hey Nyssa🥰 I love this recipe definitely going to give it a go soon. I think last time you were making it Sonnet was cutting all the onions & needed googles 😂🤣😂 Great that the Thermomix has the cutting function now. Do you keep an inventory of the canning/ preserves like you do with the pantry? Ouch is that a burn from the buffalo on your arm? Hope it heals up well 🥰

[@OurSmallFootprint]

I think you're right! The cutter definitely helped, I think we used the manual dicer last time and she helped out hehe. Many less fumes this time! I do to a degree, its a lot easier to visually see on the shelf, because of the way I try and organise them, and I like to track when I make something and how quickly I go through it to see how much I would need for a longer period of time, but its still very much a work in progress! I managed to knock a baking tray backwards, I was cooking bread and it was balanced up on the colanders like normal, shifted the bread and the cookie sheet flipped up and hit both my forearms, I got myself good :S

[@karenlauder9768]

@@OurSmallFootprint Oh both arms!!! Looks sore, hoping it heals up quickly🥰

[@KB-vs4cb]

If you have an instant pot you can caramelize onions in about 20 minutes. It is my preferred method for larger quantities. They come out a bit more translucent, but you can hit the sauté function either prior or after to darken them up without crisping them;)

[@OurSmallFootprint]

Unfortunately instant pots take a bit more power than I have avail generally, so I don't own one. I used to have one! when we lived on grid power, super super handy tools :D

[@adriannepurcell4045]

So can you water bath recycled jars ? Ta Annie very new to fowlers canning

[@OurSmallFootprint]

Yes, most jars that you get from the supermarket have been heat treated in some way to be packed for the shelves, so they are more than capable of tolerating the heat of a water bath canning process as well :D

[@traceyTibbles07]

Before adding the rest of the ingredients, could you cook down the onions in a slow cooker so you don’t have to watch it as much?

[@OurSmallFootprint]

Totally can, but power draw here for us is an issue :D. Depends on the season, what else I'm doing etc as to whether I can run my slow cooker or not :)

[@glenelle24]

I'm starting to record prices for in season fruit and veg and wonder what you consider a cheap price per kg for onions is? I can't remember from one year to the next what I paid and whilst all prices seem to only be going up, I thought this might be an interesting exercise lol

[@OurSmallFootprint]

Onions are a hard one because they sell them all year round! so pricing is such a variation, I did however manage to score 10kg bags for $5 the last time I bought them for my onion jam, so that was pretty neat! But I think what I work on is like with meat, how you try and get meat at under $10 a kg as a 'cheaper' meat (though that's pretty darn hard these days) super cheap veg I count as under $1/kg for stuff that comes in big bags is pretty good pricing! If bananas or onions or potatoes etc are under the $1 a kg, I always stock up if I have space.

[@glenelle24]

@OurSmallFootprint thank you, that is very cheap! Having some kind of measuring stick is always helpful. And yes it's a constant consideration of price vs usage vs space. Just the 2 of us these days and it's a real struggle sometimes to stop bulk buying if I just consider price!

[@OurSmallFootprint]

@@glenelle24 even I have the space concerns, sometimes I buy like 2 bags of something cheap, get home, make them up and go darn it, I wish I had of bought more lol, but it’s the transport home and the time to process and argh!

[@traceyTibbles07]

Have you got recipes for chutney or relish that you can?😋

[@OurSmallFootprint]

We have not been huge fans of the ones I have tried, I do a really nice fresh tomato salsa that we use a lot, I wouldn't mind a tomato based one that could almost be spread on things as an alternative when we don't have any fresh tomatoes, but am yet to find something we really like!

[@patshirey6190]

I know this is a older video but are these lids reusable

[@OurSmallFootprint]

Yes and no. There’s a discretion to it. It’s a lug lid and they’re sold as single use just like ball flats are etc, however it’s personal discretion. I keep them all and some go in the pile to reuse and some not. I like to test the bounce of the centre or pop top and the colour/discolour of the rubber etc and then make a choice to suit what I’m canning!

[@eunicelutfi8565]

How did you burn your arm.Hope it heals fast.

[@OurSmallFootprint]

On a cookie sheet I was cooking bread on :s. It overbalanced with the bread and kicked up and hit me across the forearms :s

[@sharonsmart3984]

This is my favorite type of video as well what is your tattoo on your arm of just curious

[@OurSmallFootprint]

I'm not sure which arm I show here! I have a chinese year of the pig on one forearm, and a K and a West African Wisdom knot on the other forearm :D. All from a very long time ago :D. no regrets! One day, if I ever have the money, I'll probably get some pieces that incorporate them, but that is a definite luxury item that is a while off hehe.

[@Ziggokimbo]

Can you put these on steak and on cooking meats ? And is it sweet ?

[@Ziggokimbo]

I’m still watching your video and you just said you can..But is it sweet ? Tia 🎉

[@OurSmallFootprint]

It’s like a relish, it has sweet undertones but it’s not a jam in that sense of sweet. It is a touch sweeter than plain caramelised onions

[@Ziggokimbo]

@@OurSmallFootprint ok great Thank you

[@aeonfluxcapacitor77]

American cups and Australian cups are different? They aren't 8oz/240g? 24lbs or 11.5 kilos makes. So 28ish jars? How long do you think that'll last? 6-8 months? 🤔 Also I'd say the viscosity is chutney because chutney has no pectin outside of whatever ingredients that offer pectin naturally using vinegar and spices vs fruit and sugars. I spend too much time just looking up any thought that has I wonder, don't know, not sure, or any why attached. Hope you ALL are feeling better and Wednesday's trip to Brisbane brings you back sans any illness... I usually say gout, goiter, rickets... something totally unrelated to the actual actual affliction they have because I think I'm hilarious. So no more coming back with diphtheria! 😂💙

[@OurSmallFootprint]

Hopefully I bring no lurgies home! that is always the risk! :D Yes, probably similar to a chutney! Its so hard with cup measures, I actually really dislike canning recipes that use cups for bulky ingredients.... But I did use about the 11.5/12kg of onions (before skins etc were removed). And yes, Australian cups and tablespoons etc can be different depending on the recipe. I ended up with the 26 jars, so I'm hoping about 6 months worth, one a week kinda thing!

[@nerissarowan8119]

Australian cups are 250ml, or a quarter of a litre. For some recipes the 10ml difference is insignificant, for others it becomes an issue!

[@nancyfarkas3592]

Seems Mr Rooster wants to get in on your videos too! Love the smell of onions but they are not my favorite thing to eat.

[@OurSmallFootprint]

I was never an onion fan, didn't mind the flavour in cooking, but hated the crunch, always picked them off burgers etc, but they have this lovely mellowness to them when caramelised and even more so in this 'jam' and I cook them till soft, no harsh crunch, I was shocked, the first time I made it it was for Darryl who loves onions, but then I tried it and realised how much I like it!

[@woozeymagic]

I know you are off grid so this suggestion may not be of value to you, i caramelize my onions overnight in a couple of 7L slow cookers, i slice and forget, i stir them every 4-5 hours, just before bed and in the morning and they come up perfect. From there i do a myriad of things, but that makes that step terribly easy and reduces the load on my time spent. Best of luck

[@OurSmallFootprint]

I have used my slow cooker before actually, during the day, but I only have the one and its not super large, I can't run them overnight, we just don't have the battery capacity for that, so sometimes its just easier to stand there with the pot lol! Thank you! :D

[@jorjafoster843]

I don’t can could I freeze in small containers

[@OurSmallFootprint]

Definitely, the texture lends well to freezing as well, you would just stir it up a bit before scooping out.

[@jorjafoster843]

@@OurSmallFootprint do I heat it up would it be ok

[@OurSmallFootprint]

@@jorjafoster843 I generally just spread it straight from the jar on things like hamburgers or on pizzas etc because it warms with the product, or put scoops of it into soups or dishes where I want to add the flavour. If I was storing it in the freezer I’d prob pull it out the day before I intended to use it and let it defrost in the fridge and then just stir it and use it like any condiment straight from the fridge!

[@jorjafoster843]

@@OurSmallFootprint thank you

[@christinasmith9109]

i like pack my product

[@OurSmallFootprint]

They have a great range, and are perfect for buying less of a lot of diff sizes!

[@BonnyP-69r]

I suggest you do a day of onions, give it a week and then do another day. A double batch at once is way, way too much work.