pressure cooked caramelised onion in mason jar

just wondering if the pressure cooked caramelised onion in mason jar are shelf stable?
i haven't done any canning before so wasn't sure.

i just made a batch in butter, clarified butter, and dried thyme and extra virgin olive oil.

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Chris_Young_80640

Yes they are.

Sumit__65166

@chris thanks

T__2156

I'm so hopeful, yet bemused, that I have to ask: you mean they are shelf-stable as in we don't have to worry about botulism or anything else if we leave our half-empty jar of pressure-cooked, caramelized onions in the pantry for months?!

Chris_Young_80640

If you have pressure canned them, then yes they are shelf stable. The cooking time required achieves far more than the required 12D reduction in botulinum spores for canned foods.

T__2156

Well how about that. I'd just assumed that pressure-canning was only for those massive pressure-canner contraptions, and not something I could do in my home pressure cooker. Fantastic.

Brendan_Lee_56950

Is there a need to put them in jars for this recipe or is it simply for ease of cleanup and storage? Would it work if I put them in an uncovered vessel inside of the pressure cooker?

Chris_Young_80640

Yes, it would work without putting them in the jars.

Brendan_Lee_56950

Thanks. I figured as much but I figured I'd ask.

T__2156

I've got a few more questions about these:

even if I'm cutting my onions in half-moons, by the time I'm finished the onions have basically lost most all of their structural integrity unless I use pearl onions, pictured below (which I recommend). Am I doing it wrong? Maybe thicker half-moons?

As you can see, my caramelized pearl onions aren't very "mahogany" brown. Any way I can get them browner _during_ the pressure-cooker stage of the process? I tried going another 15 minutes and saw some difference, but not much.

prince_of_porcelain

@Ted - Try a little baking soda if you didn't already.

T__2156

I did, but yes, that's super helpful. I'm using the recipe from MC or MC@H, I can't remember.

Jimbo_256601

i understand this comment is old as sin but i feel compelled to mention - while baking soda will definitely help you get a yellow brown colour, it will also help your onions to disintegrate as you cook. so if someone sees this and has trouble with structural integrity, that can be an issue.