How to Can Green Onions

Canned onions make a convenient garnish for burgers, steaks, and other dishes.

Bulb onions at a young, undeveloped stage are known as green onions. Green onions are milder than mature onions, and are often eaten grilled or sauteed. When stored raw in a refrigerator, they remain fresh for up to five days. However, for longer preservation, green onions can also be canned for future use. Canned onions provide a convenient garnish for burgers, steaks, and other dishes.

Things You'll Need

• 20 pounds fresh green onions
• Canning salt
• 10 quart-size canning jars, with lids and screw bands
• Pressure canner

Instructions

1. Peel the onions and rinse with cold water.

2. Place the onions in a 12-quart pot and fill with water until onions are completely submerged.

3. Boil for five minutes on medium high heat, or until the onions appear translucent.

4. Remove the onions. Pack them tightly into the quart jars. Add one teaspoon of canning salt to each jar. Then pour the remaining hot water over the onions, leaving about one inch of open space at the top of each jar.

5. Place the jars in the pressure canner and process at 10 pounds pressure for 40 minutes to eliminate harmful bacteria.

6. Wait 10 minutes for the canner to cool before removing the jars with a jar lifter. Double-check the seals.

References

• Kitchen Dictionary: Green Onion
• "Canning and Preserving for Dummies, 2nd Edition"; Amelia Jeanroy and Karen Ward; 2009