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

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