Peel and slice onions, place in a bowl, and sprinkle with salt. Stir.

Combine honey, water, and wine in a pot and bring to a boil. Reduce heat to a simmer. Stir and cook about 30 minutes or until sauce is reduced by half.

Using a slotted spoon, add onions to your jars, leaving a 1-inch headspace. Add the liquid to your jars, again leaving a 1-inch headspace.

Remove air bubbles and check your headspace again. Adjust if needed. Be sure your onions are covered in liquid.

Wipe rims of jar clean with damp towel or paper towel.

Add your canning lids and rings, finger tight.

Place jar in the canner. When all jars are filled, process according to the instruction and chart in the notes area below.

Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for steam to start coming out the vent pipe in the lid.

Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart) This is when pressure will start to build.

When the pressure reaches your requirements, start your time.  Process for the full time indicated in the notes area below, adjusting the heat as needed to maintain the correct pressure for the entire time.

When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.

When your processing time is over, remove the weight and wait 5 minutes.

Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes again.

Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cool, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.