Most people never think about canning onions. DO IT! If you like onions you will love the canned ones. You can buy 50# of wonderful big onions at Sams for $10. There are two ways of doing it. You can qtr or 1/8th the onions and put into qt jars to use in roasts etc., or you can chop them up finer and can in pts or qts. I do both. Whatever you do, don't discard the water from your canned onions. Add the whole thing to soups and stews. Hubby likes the canned onions heated up with some salt and pepper and butter on them. I use the fluid from the can to whip into the mashed potatos for yummy flavor. Did I tell you we like onions? You will find the convienence of having canned onions can't be beat. Peel and cut the onions and fill jars. Add 1/2 tsp salt for pts and 1 tsp for qts. Fill to top with water and can in pressure canner.

Gotta stir fry pan??

Taz

-- Taz (Tassie @aol.com), April 28, 1999

Answers

Taz,

What's the texture like after canning? I would suppose crispiness is out of the question, but are the onions as gloppy as those coming out of the pot when the pot roast is finished? Just curious.

:)

-- FM (vidprof@aol.com), April 28, 1999.

Not quite as gloppy, but close.

Taz

-- Taz (Tassie @aol.com), April 28, 1999.

Taz, Old Git:

You might try looking at a newsgroup named: rec.food.preserving

If the subject isn't cover there, it will be eventually.

-- Mike T. (anita_martini@hotmail.com), April 28, 1999.

Taz,

How long did you put them in the pressure canner for? And at what pressure? TIA

-- (cannot-say@this.time), April 28, 1999.

Just follow the veggie canning directions with your pressure canner. 10#, thats for sure, but can't remember the times and they differ for qts and pts.

Taz

-- Taz (Tassie @aol.com), April 28, 1999.

Pickled onions are a yummy way to preserve the tiny ones. I gotta get that recipe from Mom (so glad she's home now!).

-- Tricia the Canuck (jayles@telusplanet.net), April 28, 1999.