+
Home Cooking

Canning prob -- veggie is MUSH by the time the syrup is achieved

rainey | Sep 3, 201108:36 AM     10

Last night I made the Vidalia Onion and Maple Conserve from the BH&G Canning special issue. It was supposed to have been a quick recipe but at 3am (yes, AM) I finally got the brine to evaporate and become a syrup. By that time the onions were mush.

The flavor, however, is FAN-TAS-ti-co! I will *need* to do this again. Just, next time, I want the glistening threads of onion promised in the photo. So I need help to problem solve why all I got was more and MORE liquid as they cooked.

The quick rundowns is:

• sweat thinly sliced onions and salt in olive oll and butter for 5 min on med-high heat
• season, cover, reduce heat, cook 12 more min until very soft
• add maple syrup, bring to boil, reduce heat to med, cook 20 minutes until liquid nearly evaporated (this is the stage that took HOURS -- no exaggeration)
• add vinegar
• pack into jars

The only ways my ingredients and method varied from the recipe were subbing Walla Walla onions for Vidalia, subbing a Sauvignon Blanc vinegar for sherry vinegar and cooking the onions for next to forever to get the thick syrup to which I could add another liquid before packing.

I'm wondering if next time I could salt the raw onions and let them wilt and weep in a strainer before I ever apply heat. Then too, I could ladle or strain off some of the onions own brine before I add the maple syrup -- by the time I'd poured it on and noticed that I was getting more liquid rather than evaporation I was invested in all the maple flavor I wanted to remain in the syrup.

Any suggestions would be MOST appreciated. The flavor of this thing is sooooooooo good it's worth working out.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

11 German Recipes for an Oktoberfest Feast
Recipe Round-Ups

11 German Recipes for an Oktoberfest Feast

by Miki Kawasaki | The best German recipes are perfect for fall, and especially for Oktoberfest (and yes, they all pair...

Everything You Need to Know to Host an Awesome Oktoberfest
Entertaining

Everything You Need to Know to Host an Awesome Oktoberfest

by Noelle Daidone | Oktoberfest 2020 may be cancelled due to COVID-19, but you can still celebrate at home. Here's everything...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.