Directions:
According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add ½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process.



Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts:40 minutes



NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.