How to Can Onions in Jars

Can a variety of onions for use throughout the year.

Pressure canning onions is an excellent way to preserve onions for use through out the year. Some onion seasons are relatively short (maui sweet, walla walla, etc.) and canning allows you to store extras for recipes calling for specific varieties of onion. Whole, small onions work best, but chopped, cooked, sliced and quartered onions can also be canned. Season your onions with fresh herbs and spices or can them alone depending on their intended use.

Things You'll Need

• Pressure canner with rack
• Canning jars (qt. size)
• Canning lids
• Anti-bacterial dish soap
• Stock pot
• Boiling water
• 15 lbs of onions (onions of 1-inch diameter or less)
• Large pot
• Water
• Slotted spoon
• Salt
• Measuring cups
• Measuring spoons
• Funnel
• Ladle
• Jar lifter
• Lid lifter
• Oven mitt
• Protective eye wear

Instructions

Prepping the Jars and Lids

1. Heat 2 qt.of water to boiling in a stock pot.

2. Wash the jars with hot water and anti-bacterial soap. Turn the clean jars upside down over a drying rack or clean dish towel and allow all of the water to drain out.

3. Drop the lids and rings into the boiling water and sterilize at a slow boil while you fill the jars.

Preparing the Onions

1. Fill the large pot 1/2 full with water and bring it to a boil.

2. Wash and peel the onions and drop them into the boiling water. Cook the onions for five minutes.

3. Remove the pot from the heating element and set it aside.

Filling the Jars

1. Measure out and pour 1 tsp. of salt into each quart jar.

2. Pack each jar with onions and pour enough hot water into the jars to fill them within 1 inch of the top.

3. Tap the side of the jars to release trapped air and wipe the rims clean with a moist, clean dish rag.

4. Remove the lids and rings from the boiling water with the lid lifter and fit a lid to each jar. Tighten until fingertip tight, but do not over tighten them as they will be very difficult to open once processed.

Processing the Jars

1. Place the pressure canner over the largest burner on your stove-top.

2. Drop the rack into the pressure canner and place your filled, sealed jars in one layer on top of the rack.

3. Pour enough hot water into the canner to fill it three inches.

4. Fasten the lid on the canner and remove the weight from the steam vent port. Turn the burner on high and heat the canner until steam pours freely from the vent port. Maintain the high heat setting and allow the canner to vent for ten minutes. This will release trapped air and will prevent under-processing.

5. Place the weight over the vent port and bring the canner up to 11 lbs. of pressure. Once the canner reaches this pressure level, start timing. Process the onions for 40 minutes and adjust the burner as necessary to maintain this heading as shown on the pressure gauge.

Finishing Up

1. Turn off the burner once the proper processing time has elapsed and move the canner to a cool burner.

2. Allow the canner to cool down until it is completely depressurized. The gauge will begin to drop toward zero as the pressure is released.

3. Remove the weight from the vent port while wearing an oven mitt or while protecting your hand with a thick dish towel. Once the pressure gauge reads zero, remove the lid from the canner. Perform this step while wearing protective eyewear.

4. Lift the jars out of the canner using the jar lifter, to protect your hands. Place the jars on a cooling rack or clean, dry dish towel and allow the jars to completely cool before storing them. Keep the jars away from cool drafts while they are cooling.

Tips & Warnings

• Vent the canner properly before starting your processing time as air can become trapped in the canner. Be sure to maintain the proper pressure level as the canner is processing your jars. A level too high or too low can result in over or under-processing.

• Do not try and remove the lid while the canner is still pressurized. Burn injuries will result and the canner will explode.

References

• Onions USA: Canning Onions

Resources

• Canning Pantry: Pressure Canners-A Guide to Pressure Canning