{"id":25473,"date":"2025-08-10T18:03:27","date_gmt":"2025-08-11T01:03:27","guid":{"rendered":"https:\/\/extension.wsu.edu\/skagit\/?p=25473"},"modified":"2025-12-18T15:31:24","modified_gmt":"2025-12-18T23:31:24","slug":"skagit-food-preservation-onions","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/skagit\/2025\/08\/10\/skagit-food-preservation-onions\/","title":{"rendered":"Skagit Food Preservation: Onions"},"content":{"rendered":"\n

For a printable version of this webpage: Onions<\/a><\/p>\n\n\n

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Onions
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Onions are prized for their versatility in cooking and pungent taste flavor, sometimes sweet, sometimes sharp. Onions are a member of the allium family, and many are grown here in Skagit – chives, scallions, shallots, leeks, and red, yellow and white bulb onions. Red onions have a strong slightly sweet flavor; white onions, a sharp medium tangy flavor; and yellow onions, a sharp taste that is spicy and bold, unless cooked down to a caramelized sweetness.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n\n


Nutrition<\/h2>\n\n\n\n

Onions are a good source of vitamin C, are high in potassium, calcium, and phosphorus, and are a rich source of antioxidants for cell and tissue health. One medium onion has 45 calories, with no fat or cholesterol and very, very low sodium.<\/p>\n\n\n\n

Selection<\/h2>\n\n\n\n

Choose firm onions with shiny skin and a tight neck. Avoid onions with soft spots, discoloration or overly dry onions.<\/p>\n\n\n\n

To wash an onion before processing, cut off the two stems and remove all the outer skin, rinse with cool running water and wipe away any obvious debris. Pat dry with a paper towel.<\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

Sweet onions have a shorter shelf life and are best stored in the crisper drawer of the refrigerator, wrapped individually in a paper towel. Storage onions are well suited to cool (40-50 degrees), dark, and dry conditions with good ventilation. Onions will begin to sprout and degrade with too much light or moisture.<\/p>\n\n\n\n

Measurements<\/h2>\n\n\n
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Freezing <\/h2>\n\n\n\n
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  • Select fully mature onions.<\/li>\n\n\n\n
  • Peel, trim and clean thoroughly.<\/li>\n\n\n\n
  • Dice (about 1\/4-inch pieces).<\/li>\n\n\n\n
  • Blanching is not necessary.<\/li>\n\n\n\n
  • Pack into moisture-vapor proof freezer containers or freezer weight plastic bags leaving 1\/2 inch of headspace.<\/li>\n\n\n\n
  • Label, seal and freeze.<\/li>\n\n\n\n
  • 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.<\/li>\n<\/ul>\n\n<\/div>\r\n\n<\/div>\n\n
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    Drying<\/h2>\n\n\n\n

    Preparation: <\/h3>\n\n\n\n

    Remove outer discolored layers. Cut uniform slices 1\/8\u201d to 1\/4\u201d thick, or chop.<\/p>\n\n\n\n

    Pretreatment: <\/h3>\n\n\n\n

    None.<\/p>\n\n\n\n

    Drying Procedure:<\/h3>\n\n\n\n
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    • Spread thinly on trays.<\/li>\n\n\n\n
    • Dry at 140\u00b0F for 3-9 hours. Dry until brittle and light colored; feels like paper.<\/li>\n\n\n\n
    • For onion powder, crush slices after drying.<\/li>\n\n\n\n
    • Cool thoroughly. Package in moisture\/vapor proof containers. Label. Store in a cool, dark, dry place.<\/li>\n<\/ul>\n\n\n
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      Tip: <\/strong>Dried onions do not need to be reconstituted before use, unless so specified. Add them directly to the recipe you are preparing.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n

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      Boiling Water Canning<\/h2>\n\n\n
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      Onions are a low acid food. Canning is not recommended<\/strong> and there are no processing times available from USDA.<\/p>\n\n\n\n

      Pickling<\/h3>\n\n\n\n

      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.<\/p>\n\n\n\n

      Pickled Pepper-Onion Relish<\/h3>\n\n\n\n

      Yield: 9 half pints<\/p>\n\n\n\n

      Ingredients:<\/p>\n\n\n\n