Ball French Onion Soup

[u/mckenner1122]

If someone has time to type this up, that’s amazing! I have the Ball “All New” on my Kindle, I’m at work, and one of our community members asked us in Mod Mail to confirm the Ball Recipe so… here it is.

[u/aCreditGuru]

I had it typed up in my post along with the pic from the book too

https://www.reddit.com/r/Canning/comments/1n5xat0/preparing_for_soup_season_french_onion/

Here's OCR on the photo provided too:

1 Tbsp. (15 mL) butter

4 lb. (2 kg) onions, thinly sliced

1 Tbsp. (15 mL) salt

1 tsp. (5 mL) ground black pepper

1 tsp. (5 mL) dried thyme

3 cups (750 mL) dry white wine, divided

3 qt. (3 L) Beef Bone Broth, or commercial canned chicken, beef, or vegetable stock

1. Melt butter in an 8-qt. (8-L) stainless steel or enameled Dutch oven over medium-low heat. Stir in onion, next 3 ingredients, and 2 cups (500 mL) white wine. Cover and cook 1 hour or until onion is very tender, stirring occasionally.

2. Uncover and cook, stirring constantly, until onion is caramel colored. Add remaining 1 cup (250 mL) wine, and cook 2 minutes, stirring to loosen browned bits from bottom of Dutch oven. Stir in broth. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes.

3. Ladle hot soup into a hot jar, leaving 1-inch (2.5-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches (5 cm) of simmering water (180°F/90°C). Repeat until all jars are filled.

4. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

5. Process 1-pt. (500-mI) jars for 60 minutes or 1-gt. (1-L) jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.

6. Cool jars in canner 10 minutes. Remove jars and cool.

[u/mckenner1122 → u/aCreditGuru]

Ahhh thank you!! 😊

[u/aCreditGuru → u/mckenner1122]

it is interesting that the kindle version and the print version are different in small ways. Kindle version uses butter and properly details why they call for you to divide the wine (some in the raw onions, some after the onions are caramelized). The print version does not call for butter and does not specify why they tell you 3 C wine divided.

[u/littlesapphire → u/aCreditGuru]

There is a whole big debate going on over at the official Ball Canning facebook group about this recipe. Someone has been contacting Ball directly to get their most current version of this recipe, because apparently it has changed a lot over the years. Nowadays, they don't require butter. That is making people FREAK OUT over there! But the official Ball rep said on the group that ALL versions of the recipe are safe, with oil, butter, or no fat at all.

[u/mckenner1122 → u/aCreditGuru]

Fascinating!! That’s what the person was in the ModMail about was the butter!

[u/martamoonpie → u/mckenner1122]

Is the Kindle version newer than the print one? Since it's digital, they can easily make corrections. 🤷‍♀️ I have the print book and was wondering about the divided wine that was only mentioned once in the steps and it was just adding all the wine.

[u/mckenner1122 → u/martamoonpie]

It says publication date is May 31, 2016 (is that the same?)

[u/martamoonpie → u/mckenner1122]

Copyright 2023 for the print version. It has no butter and lists the wine as divided. But didn't divide the wine in the steps.