Q: What do I need to know about canning onions?
A: According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add Â½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.
Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts:40 minutes
NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by Â½ pound per 1000 feet.
Q: Can you tell me how to dehydrate onions for cooking?
A: According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to Â½ inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry, they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer.
Q: How can I freeze my onions?
A: According to the USDA to freeze onions you need to wash, peel and chop onions. Water blanch 2-1/2 minutes; cool and drain. You may also freeze onions without blanching. Tray pack or day pack with headspace use in cooked products. Will keep 3 to 6 months.
For more info visit the USDA's Food Storage/Preservation page.
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