Skagit Food Preservation: Onions

Freezing

• Select fully mature onions.
• Peel, trim and clean thoroughly.
• Dice (about 1/4-inch pieces).
• Blanching is not necessary.
• Pack into moisture-vapor proof freezer containers or freezer weight plastic bags leaving 1/2 inch of headspace.
• Label, seal and freeze.
• For onion rings or slices, freeze first on a tray, then pack into moisture-vapor proof freezer containers or freezer-weight plastic bags. Label, seal and freeze.

Drying

Preparation:

Remove outer discolored layers. Cut uniform slices 1/8” to 1/4” thick, or chop.

Pretreatment:

None.

Drying Procedure:

• Spread thinly on trays.
• Dry at 140°F for 3-9 hours. Dry until brittle and light colored; feels like paper.
• For onion powder, crush slices after drying.
• Cool thoroughly. Package in moisture/vapor proof containers. Label. Store in a cool, dark, dry place.

Tip: Dried onions do not need to be reconstituted before use, unless so specified. Add them directly to the recipe you are preparing.

Boiling Water Canning

Onions are a low acid food. Canning is not recommended and there are no processing times available from USDA.

Pickling

Pickled onion products may be safely preserved using the boiling water canning method. Because onions are a low-acid food, the proportion of vinegar to water in a pickling recipe is critical. Use only tested, approved pickling recipes and follow instructions for preparation of onion.

Pickled Pepper-Onion Relish

Yield: 9 half pints

Ingredients:

• 6 cups finely chopped onions
• 3 cups finely chopped sweet red peppers
• 3 cups finely chopped green peppers
• 1-1/2 cups sugar
• 6 cups vinegar (5% acidity), preferably white distilled
• 2 tbsp canning or pickling salt

Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one-half (about 30 minutes). Sterilize jars.

Fill jars with hot relish, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner according to directions below.

Once processing is complete, turn off heat, remove canner lid and wait 5 minutes before removing jars. Let cool at room temperature, undisturbed, for 12 to 24 hours and check for seals. Wipe jars, remove rings, label, and store in a cool, dry place.

Boiling Water Canning

Pickled Pearl Onions

Yield: About three to four pint jars

Ingredients:

• 8 cups peeled white pearl onions (four 10-ounce bags unpeeled pearl onions as purchased)
• 5½ cups white distilled vinegar (5%)
• 1 cup water
• 2 teaspoons canning salt
• 2 cups sugar
• 8 teaspoons mustard seed
• 4 teaspoons celery seed

To peel onions, place a few at a time in a wire-mesh basket or strainer, dip in boiling water for 30 seconds, then remove and place in cold water for 30 seconds. Cut a 1/16th-inch slice from the root end, and then remove the peel and 1/16th inch from the other end of the onion.

Combine vinegar, water, salt and sugar in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add peeled onions and bring back to a boil. Reduce heat to a simmer and heat until the onions are half-cooked (about 5 minutes).

Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar. Fill hot jars with the hot onions, leaving 1- inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner according to directions below .

Once processing is complete, turn off heat, remove canner lid and wait 5 minutes before removing jars. Let cool at room temperature, undisturbed, for 12 to 24 hours and check for seals. Wipe jars, remove rings, label, and store in a cool, dry place.

Tip: Allow pickled onions to sit in processed jars for 3 to 5 days before consuming for best flavor development.

Boiling Water Canning

Onion Relish

Ingredients:

• 8 cups peeled, thinly sliced onions (about 3 pounds)
• 2 cups of white vinegar (5%)
• 2 cups sugar
• 2 tsp. salt
• 1 tsp mustard seed

Drop onion slices into boiling water and cook 4 minutes. Drain. Combine vinegar, sugar, salt and mustard seed in a large saucepan. Bring mixture to boil. Add onions and simmer 4 minutes.

Pack onions into hot jars, leaving ½ – inch headspace. Fill jar ½ inch from top with boiling hot cooking liquid (be sure onions are totally immersed in vinegar solution).

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner according to directions below.

Once processing is complete, turn off heat, remove canner lid and wait 5 minutes before removing jars. Let cool at room temperature, undisturbed, for 12 to 24 hours and check for seals. Wipe jars, remove rings, label, and store in a cool, dry place.

Tip: Use red onions for a beautiful pink color!