Canning Onions
Canned diced onions are a versatile shelf stable ingredient. Perfect in soups and casseroles when your in a pinch.
Is it just me or are you always missing 1 ingredient every time you go to cook. I feel like I either have onions rooting because they have sat for too long or I don’t have one when I need it. This recipe solves that issue in most cases. These are perfect to throw into anything you would typically use cooked onion in. You can drain the juice or if using in soups or stews you can use it to help boost the flavor.
This canning recipe takes only 3 ingredients and is so simple to make, as long as you have googles when cutting the onions. The hardest part is waiting around on the pressure canner to finish. I have an electric pressure canner on my wish list but cant seem to warrant spending the money on it yet.
Tools You May Need
- Pressure Canner ( I use this one but I know many people who are in love with the All American.)
- Funnel
- De-bubbler
- Jar Lifter
- Knife
- Cutting Board
- Skillet
Ingredients
- Onions
- Water
- Salt
Step by Step
1. Peel and dice onions to around 1 inch in diameter. You can blanch your onions by throwing them in boiling water for a few minutes but i prefer to sauté them for about 5-10 minutes until they are softened for better flavor.
2. Pack onions into pint jars, add salt and cover with water leaving 1 inch headspace. (salt is optional)
3. Use a knife to remove air bubbles and fill with more water if needed. Wipe rims of jars and place lids and rings to finger tip tight.
4. Place jars into pressure canner and make sure the water temperature matches the temperature of the jar contents. Because I use room temp water and jars for this I use room temp tap water for the pressure canner.
5. Place on lid and wait until steam starts coming out of vent constantly. Set timer for 10 minutes and once done place on weight. Process at 10 PSI for 40 minutes.
6. When the time is done turn off heat and let canner come back to 0 pressure. Remove weight and let sit in canner with lid on for 1 hour. Remove lid and take jars out onto towel or cutting board. (not a cold surface)
7. Let sit for 24 hours and check seal and label. Make sure you remove the rings before storing.
Notes
1. Each pressure canner is different and has different instructions on how to use. Please make sure you follow your specific canners instructions.
2. This is a recipe people have been making for years but as always follow your instinct and only can what you feel comfortable with.
3. You can do this with raw onions but it is not recommended. Either blanch them or sauté them for a few minutes before canning. This also prevents them from not floating.
4. Great in soups, chilis and casseroles.
Canning Onions
Canned diced onions are a versatile shelf stable ingredient. Perfect in soups and casseroles when your in a pinch.
Ingredients
- 5-6 large Onions
- Water
- 1/2 tsp Salt per jar
Instructions
1. Peel and dice onions to around 1 inch in diameter. You can blanch your onions by throwing them in boiling water for a few minutes but i prefer to sauté them for about 5-10 minutes until they are softened for better flavor.
2. Pack onions into pint jars, add salt and cover with water leaving 1 inch headspace. (salt is optional)
3. Use a knife to remove air bubbles and fill with more water if needed. Wipe rims of jars and place lids and rings to finger tip tight.
4. Place jars into pressure canner and make sure the water temperature matches the temperature of the jar contents. Because I use room temp water and jars for this I use room temp tap water for the pressure canner.
5. Place on lid and wait until steam starts coming out of vent constantly. Set timer for 10 minutes and once done place on weight. Process at 10 PSI for 40 minutes.
6. When the time is done turn off heat and let canner come back to 0 pressure. Remove weight and let sit in canner with lid on for 1 hour. Remove lid and take jars out onto towel or cutting board. (not a cold surface)
7. Let sit for 24 hours and check seal and label. Make sure you remove the rings before storing.
Notes
1. Each pressure canner is different and has different instructions on how to use. Please make sure you follow your specific canners instructions.
2. This is a recipe people have been making for years but as always follow your instinct and only can what you feel comfortable with.
3. You can do this with raw onions but it is not recommended. Either blanch them or sauté them for a few minutes before canning. This also prevents them from not floating.
4. Great in soups, chilis and casseroles.
