18 cups of chopped onions.
Add 3/4 cup water, 3 cups sugar, and 3 teaspoons canning salt. Turn the burner on your 1950s Visibake gas stove on and set the onions to boil, covering the pot for the first 20 minutes.
Boiling onions.
Be surprised at how much liquid comes out of the onions! After the liquid has been dramatically reduced (it took forever), add 2 1/2 cups cider vinegar. Boil some more until it has reduced some more and the onions have gotten dark. Taste. Exclaim "Delicious!" loud enough to startle one or more of your feline companions, who have completely forgotten about how they pushed the back door open last night and ran away, causing yours-truly to have hysterics in the backyard because I could not find Puff, who finally crawled out of the bushes after 45 minutes, thereby ending said crisis.
Ready to be canned.
Be somewhat disappointed that the batch and a half of the carmelized onion recipe made only one large jar and four small jars worth of canned deliciousness.
Canned carmelized sweet onions.
As I was typing this two of the jars made that pleasant popping noise, indicating the jars sealed correctly. Canning is fun!