Pressure canned onions

Pressure canning onions is a safe and practical way to preserve onions for long-term storage. Properly canned onions are shelf-stable for up to one year and can be used in soups, stews, gravies, casseroles, curries, and everyday cooking. Because onions are a low-acid vegetable, they must be pressure canned to prevent food-borne illness.

Important Safety Note

Never water-bath can onions. Always use a pressure canner, not a pressure cooker.

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Ingredients

• Fresh onions (any variety: white, yellow, or red)

• Clean water (for boiling and filling jars)

• Salt (optional – for flavor only; does not affect safety)

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Equipment Needed

• Pressure canner (dial-gauge or weighted-gauge)

• Mason jars (pint or quart)

• New jar lids and bands

• Jar lifter

• Large pot

• Sharp knife

• Cutting board

• Clean towels

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Step 1: Prepare the Onions

1. Choose fresh, firm onions without soft spots or mold.

2. Wash onions thoroughly under running water.

3. Peel off outer skins and trim the root and stem ends.

4. Cut onions as desired:

   • Diced (most common)

   • Sliced

   • Small whole onions (1–1¼ inches)

👉 Uniform size helps even heating during canning.

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Step 2: Pre-Cook the Onions (Hot Pack Method)

1. Place chopped onions into a large pot.

2. Add enough water to cover the onions.

3. Bring to a boil, then reduce heat.

4. Simmer for 5 minutes, stirring occasionally.

🔹 Pre-cooking removes air from the onions and improves jar quality.

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Step 3: Prepare Jars and Canner

1. Wash jars, lids, and bands in hot soapy water.

2. Keep jars hot until filling (do not boil lids).

3. Add 2–3 inches of water to the pressure canner.

4. Place the canner on the stove and heat on low.

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Step 4: Fill the Jars

1. Using a slotted spoon, pack hot onions into jars.

2. Leave 1 inch headspace at the top.

3. Add cooking liquid or boiling water to cover onions.

4. Optional: Add ½ teaspoon salt per pint or 1 teaspoon per quart.

5. Remove air bubbles using a non-metal tool.

6. Wipe jar rims clean.

7. Place lids on jars and screw bands finger-tight.

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Step 5: Load and Vent the Pressure Canner

1. Place jars onto the canner rack.

2. Lock the lid securely.

3. Turn heat to medium-high.

4. Allow steam to vent for 10 minutes.

5. Apply weight or close vent according to canner instructions.

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Step 6: Pressure Canning Time & Pressure

Process both pint and quart jars for 40 minutes.

Pressure Settings:

• Dial-Gauge Canner

  • 11 lbs pressure (0–2,000 ft altitude)

  • Increase pressure if at higher altitude

• Weighted-Gauge Canner

  • 10 lbs pressure (0–1,000 ft)

  • 15 lbs pressure for higher elevations

⚠️ Maintain steady pressure for the full time. If pressure drops, restart timing.

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Step 7: Cooling and Removing Jars

1. Turn off heat after processing.

2. Let canner cool naturally until pressure reaches zero.

3. Wait 10 more minutes before opening the lid.

4. Carefully remove jars using a jar lifter.

5. Place jars on a towel, undisturbed, for 12–24 hours.

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Step 8: Check Seals and Store

1. Press the center of each lid:

   • No movement = sealed

2. Remove bands.

3. Label jars with date and contents.

4. Store in a cool, dark, dry place.

⏳ Shelf life: Up to 12 months

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How to Use Pressure Canned Onions

• Add directly to soups, stews, and curries

• Use for gravies and sauces

• Fry lightly for quick meals

• Perfect for emergency food storage

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Final Tips

• Do not add vinegar or oil before canning.

• Never thicken onions before canning.

• Always follow tested pressure-canning guidelines.

Pressure canned onions save time, reduce waste, and give you ready-to-use onions all year long. With proper technique, they are safe, flavorful, and incredibly convenient for everyday cooking.