row of onions in field hand peeling onion

Canning, Freezing, Dehydrating Questions

Q: What do I need to know about canning onions?

A: Canning is commonly called for in pickled onion recipes. Pearl, boiler, or cut onion pieces are usually hot packed into jars and processed in a boiling water canner.

Q: How do I dehydrate onions for cooking?

A: Most methods call for onions to be blanched first, then dried in a dehydrator or oven. Drying time for onions is 6-10 hours. The procedure and technique may require some trial and error until you to decide which technique works best. Remember, onions vary in water content from spring/summer to fall/winter.
Approximate Yield: 12 pounds raw = 1-1/2 pounds dry.
Storage Tip: Dried onions will reabsorb moisture and deteriorate during storage. Package in airtight containers and keep in the freezer for best results.

Q: Can I freeze onions?

A: Yes, you can freeze cut onions to use for cooking. Because the texture of an onion will deteriorate in the freezing process, it would not be suitable to use raw.

**For specific instructions or to learn more about home food preservation, visit the USDA site name link text

Creamy Onion Dip
Creamy Onion Dip

When the gang comes over to watch the big game or you head out for some tailgating, this dip is a winner!
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