While we were doing our canning, the fabulous dude had to leave for a few hours to help some friends with some things around their homes. At this point, we were finished the red pepper relish and zucchini marmalade but I didn't really want to start the salsa until he was back because it is kind of "his thing". We had talked to his mom about these onions she had made and were planning on making them at a later time but since I had a few hours and I was already on a roll I decided to just go for it. They are so tasty. They will be delicious as a topping for steak, as a pizza sauce or even baked over chicken. I am very excited for them.
BBQ Onions - adapted from MIL
16 cups sweet onions
4 cups spaghetti sauce
1 cup ketchup
2 cups brown sugar
1 tsp salt
3/4 cup vinegar
1 cup canola oil
A few drops liquid smoke (if you've got it - it will give it a nice flavour)
1. Peel onions and slice into rings. Place in large stock pot.
2. Add remaining ingredients.
3. Stir together. Cook over medium-high heat for approximately 30 minutes, or until onions are soft, stirring often.
4. Process into jars. Click
here for a detailed description of the canning process I use.
Makes 7 pints.
2. Add remaining ingredients.
3. Stir together. Cook over medium-high heat for approximately 30 minutes, or until onions are soft, stirring often.
4. Process into jars. Click here for a detailed description of the canning process I use.
Makes 7 pints.
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