Can I can this recipe?
3 lg. spanish or sweet onions
2 heads of garlic, roasted
2 T. sugar (I started with 2 1/2 but it made it too sweet)
2 T. brown sugar
3 T. balsamic vinegar
Squish the roasted garlic out into a bowl. Peel and cut the onions. I cut mine in half and then make 1/4 in slices. Coat a skillet with cooking spray, heat over med-high heat. Turn heat down to medium add onions and cover. Cook, stirring occasionally, until soft and translucent, about 20 minutes.
Add sugars and recover. Cook until golden, about 30 mins. Stir occasionally. Add 1/4 c. water and stir. Cover until dark brown, about 20 mins. Add vinegar, garlic, and another scant 1/4 c. water. Cook until liquid is absorbed. Transfer to a bowl and cool. Will keep in the refrigerator for about two weeks.
You can can just about anything, using a pressure canner. I wouldn't recommend using a hot water bath, as it appears to be a low acid recipe. I would process for at least 25 minutes.
I don't see anything here.. 8) what do you mean by "Can I can this recipe?". friendlybear, how did you read the question. If I don't even seen question mark.
I am not understanding your topic can i can this recipe.Have you ever made it at your home?But i will try to make it at home.So i will read you again after doing by practically.
Do not eat too many cannings,it contains too much nitrites.