Canning caramelized onions

I would like to can caramelized onions. I have found two recipes online, one using butter and one using olive oil. For health reasons I would want to use the olive oil recipe:

I have a pressure cooker that has only 1 (15 lb.) setting, and live in Houston where elevation is minimal (!). I would be using half-pint jars. This is a regular Fagor pressure cooker purchased in 2011, but not specifically a canner, so that might be another issue.

Can you help me assess how/whether I should use this recipe, especially as regards canning time with 15 lbs PSI? If you advise against using the recipe, can you direct me to another more reliable recipe? I have checked the Ball Book and the USDA guide and they say nothing about canning onions.

I know there are many safe onion relish recipes but I am not as interested in making a sweet-sour product as I am in having caramelized onions on hand.

Thanks for your advice!

Melinda Flannery


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