Speaking of canning ….. is canning a sustainable practice? I don’t think it is, actually. Most people who are in to prepping or survival might think it is. But in reality, its only sustainable if you have somewhere to buy jars, lids and rings. And if you really want to get specific, its only sustainable if you have a sustainable energy source that you can use to heat the jars, rings and lids. Since I have jars, lids, rings and electricity, I can. But I don’t try to fool myself into thinking its anything more than it is; a temporary way to preserve food on our way to self sustainability.
10 pounds onions, peeled and sliced
3 sticks butter (24 tablespoons)
Put one stick butter in the crockpot, add sliced onions, top with rest of butter, Set to LOW and cook f or 10 hours.
Onions are a low-acid food so they must be pressure canned if you aren’t using vinegar in them.
Put hot onions and sauce into half pint jars. Pressure can at 10 pounds pressure for 70 minutes.