It's gotten to that time of year again when the onions in the cellar want to sprout, not helped by the fact that this year has been a very warm winter and the cellar is maintaining a temperature around 8C rather than it's normal 2 or 3C. So one of the things we use a lot of is "ristede løg" Which are crispy fried onions, I've made them before but not enough to survive more than a couple of weeks or so, and I wonder what is the best way to preserve them for longer.
They are made by finely slicing onions, very lightly tossing in flour and a little salt and then deepfrying them until dry brown and crispy. When I made them I then put them into the dehydrator to make sure they were totally dry as any thicker bits are hard to fry dry.
So what I am trying to preserve (target time is 1 year) is a dried product containing a fair amount of fat. I am thinking about putting them into jars I would normally wait until they were totally cold before putting them in and sealing them up, but I was wondering if it might be better to heat them and the jars in the oven and close while still warm to remove a bit of the air. However I worry that might cause some condensation which would obviously ruin the onions. Which way would you do it?
If they are fully dehydrated there shouldn't be any condensation after packing them in the jar hot. This is how I tell if my dehydrated food is fully dry...after packing in the jar straight from the dehydrator I put the lid on and check for moisture the next day. If there is any at all in the lid or if the food is not still crispy, they go back in to dry some more. Some things will be done at a leathery stage but most need to be crispy dry.
I love onion rings and never thought about drying them...what a great idea!
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