Homemade onion stock smells AH-Mazing! I have a batch in my pressure canner as I am typing, and I can’t wait to have this restocked on my shelf. This adds such great flavor to my stews and soups. Along with many other dishes I make.
This onion stock doesn’t take many ingredients, in fact you may have all you need on hand. I make a huge pot of this but you don’t have to make such a big batch at a time. You can cut the ingredients in half or use different ingredients. You know what I love most about recipes, they are a baseline. You build off of it and make it your own.
Often when I cook, I am thinking about the benefits of the ingredients I use. I like to add ingredients that have great health benefits. This onion stock is one of them. It is full of vitamins and minerals.
- 10 pounds of onions
- 2 TBS Sea Salt
- 1 TBS Pepper
- 3 TBS Ground Turmeric
- 4 Bay Leaves
- Garlic (optional)
Instructions for cooking in a Ball Electric Canner/Cooker
- Take the onions and make sure they are clean. I peel off any peelings that are falling off. I like to leave as much as I can. I peeling give the stock its deep rich color. I do cut the ends off, but you don’t have to.
- Fill a pot with the onions and then cover with water. I like to use my Ball Electric Water Bath Canner/Cooker. This canner is the best for making broths and stocks.
- Now add the salt, pepper, turmeric, and bay leaves. If you are adding garlic you may add it now as well. I leave the peels on the garlic as well.
- Stir it up well and turn your canner on High.
- Leave the canner on high for an hour and then turn it on low and let it simmer for the next 36 hours.
- Using a strainer or cheesecloth, drain the stock into a clean hot jar.
- Cover your jar with a hot lid and ring and place your jar into a hot pressure canner.
Instructions for cooking in a Crock-Pot
Add all the ingredients into a crockpot and turn it on low.
Since a crock pot is much smaller then the electric canner/cooker. You will need to cut the recipe in thirds or more depending on the size of the crock pot. Fill you crock pot up with onions, cover with water, add the seasonings, and simmer for the next 36 hours. Make sure to top it off with water as needed. Strain the stock before filling your hot jars. Place your hot jars into a hot pressure canner.
Pressure Canning Instructions
- Vent your canner for 10 minutes
- Put your weight on and let the pressure build to the correct pressure for your elevation.
- Process Pints for 30 minutes and Quarts for 35 minutes
- Remove from the canner and let them sit for 24 hours.
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