Misc What about canning onions?

[babysteps]

We had a nice crop of walla walla sweet-type onions in our garden this year. I was hoping to chop some up and can them since they aren't a storage type. I do have lots of dehydrated onions already.

Strangely, I canNOT find an approved time/pressure for canning fresh, chopped onions. I assumed that they would need to be pressure canned, but of all things, I can only find recipes for canning small whole onions.

Any guesses on why thst would be? The only thing I can come up with is that because they're a root crop, possibly the botulism risk is higher - but since plenty of other root crops are pressure can safe, that makes no sense.

Any thoughts? I just found it a very odd omission.

 

[etdeb]

I chop and freeze and make some lin pickle brine. Never canned.

 

[FireDance]

I chop and freeze and make some lin pickle brine. Never canned.

This.

 

[moldy]

I can caramelized onions, but its probably not an "approved" recipe. I fill a roaster or crockpot with sliced onions, add a stick of butter and a glop of bacon grease. Cook until done, then pressure can (I only do 8 ounce jars) for IIRC 90 minutes.

 

[Lighthouse Lady]

Usually dehydrate onions. Perfect for soups and stews.

 

[summerthyme]

I'm currently using my dehydrated WallaWallas in cottage cheese... they are wonderfully sweet and crunchy... almost like candy, but with a bit of zing and sweet onion flavor.

Summerthyme

 

[Kathy in FL]

Find a recipe for squash and onions and use that for time and pressure.

 

[john70]

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How to Can Onions

1. Wash and peel onions.
2. Cover with boiling water, bring to a boil, and boil for 5 minutes.
3. Pack onions into hot jars, leaving 1-inch headspace.
4. Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
5. Fill jar to within 1 inch from top with boiling water.

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Jan 26, 2021

Canning Onions (and French Onion Soup)​

https://practicalselfreliance.com › Canning














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Preserving Onions and Garlic - Clemson University​

https://www.clemson.edu › food › canning › canning-tips




Canning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety ...

Resources for Home Preserving Onions​

https://nchfp.uga.edu › tips › summer › onions




Onions require pressure canning as a low-acid vegetable. Step-by-step directions for small onions (1 inch in diameter or smaller) are available in the ...

 

[turtlegent]

We had a nice crop of walla walla sweet-type onions in our garden this year. I was hoping to chop some up and can them since they aren't a storage type. I do have lots of dehydrated onions already.

Strangely, I canNOT find an approved time/pressure for canning fresh, chopped onions. I assumed that they would need to be pressure canned, but of all things, I can only find recipes for canning small whole onions.

Any guesses on why thst would be? The only thing I can come up with is that because they're a root crop, possibly the botulism risk is higher - but since plenty of other root crops are pressure can safe, that makes no sense.

Any thoughts? I just found it a very odd omission.

We decided to make a copious amount of onion soup. Stores the onions, and lots of liquid. We pressure canned it, but also dried a bunch of onions in the dehydrator.

 

[babysteps]

Onions require pressure canning as a low-acid vegetable. Step-by-step directions for small onions (1 inch in diameter or smaller) are available in the ...

Yes. Those are the ones I found. They are very specifically written for very small WHOLE onions.

I just found it odd that all of the approved directions I found were for whole onions - not a single one for chopped.

I do have several half gallon jars full of dehydrated onions - they are wonderful. It was just a thought for another way to process them. I really like having a jar of minced garlic in my fridge at all times and was thinking that a jar of minced onion would be handy as well.

Thanks everyone

 

[john70]

IF YOU CUT UP A LARGE ONION TO A SIZE 1 INCH OR SMALLER YOU ARE GOOD TO GO

 

[john70]

How to Can Onions: A Full Guide on Preserving Onions





“That said, canning onions is pretty simple.

The necessary ingredients are onions, salt, and a pressure canner, so you don’t need to plan before deciding to can them.

For medium-sized onions, the following procedure is recommended:

1. Prepare the glass jars where you want to store your onions, make sure both the jars and lids are maintained hot.
2. Wash the onions and peel the skin off. If you have to deal with large onions, cut them into thick chunks half-inch wide.
3. Place the peeled onions in a pot and cover with water, bring the water to boil at medium-high heat and let them boil for 5 minutes, or until they gain a translucent color.
4. After the onions are translucent in color, remove them from the pot, (but keep the cooking liquid) and place them inside your warm glass jars.
5. Add half a teaspoon of salt to each jar If the size of your jars is “quarts” add 1 teaspoon; for pints, half of a teaspoon is enough.
6. Pour the cooking liquid (which should be still hot) inside the jar, covering the onions and living a 1-inch head space from the lid.
7. Remove any air bubble using a spoon and add more liquid if necessary, so that the 1-inch head space is maintained.
8. Properly seal your jars.
9. Now it comes to the most important step: process your jars under a pressure canner.
10. If using a dial-gauge pressure canner below 2,000 feet, set the pressure to 11 pounds for 40 minutes. If using a weighted gauge canner, set the pressure to 10 pounds for elevations below 1,000 feet or 15 pounds for elevations above 1,000 feet for 40 minutes.
11. Once the pressure returns to 0 pounds, wait 10 more minutes and carefully open the lid of the pressure canner.
12. Test the seals, if you find some lids that are not properly sealed, store those jars in the fridge and consume them within 2 weeks.

Here it is: now you have safely canned your onions and can enjoy them in a variety of meals, to add a specific and tasty flavor to your meals!”

 

[SouthernBreeze]

I'm new to canning, so I've never heard of canning just onions. What would they be used for? Seems like it would just turn out to be more or less onion soup.

 

[moldy]

I use the caramelized onions for adding to soups, pork chops or a baked steak or sandwiches.

 

[kyrsyan]

I do caramelized onions. And I toss them in just about anything and everything.

I fill a crockpot or a turkey pan. Slice onions with the mandoline until container is full. Set on low and leave alone for hours. Then fill jars with solids, and follow up with the liquids that the onions released in cooking. Every once in a while, bit pretty rarely, I have to make a small batch of hot broth to add in.

Yum. And one of the things we burn through the quickest. Canned peppers being the next.