Canning Tip and Preserving Onions

The heavy canning season is in full swing here. I've already processed three hampers of tomatoes and have one sitting ready for processing today. However, there are also things like onions, peaches, grapes and apples to preserve so it will be quite busy here for the next couple of months.

I can foods year round so my pressure canner is in use at least weekly except during the heaviest canning season (May to October) when it can be in use as often as three times a day. A good rule to follow is always test your pressure canner before the heaviest canning season and any time you have even the slightest concern over the canner's performance.

Method: To test the pressure canner, follow your manufacturer's recommendation for the amount of water in the canner. Check the gasket, vent and pressure release. Prepare at least three 500 ml (pint) jars by sterilizing then fill with boiling water leaving 1/2 inch headspace. Adjust the two piece caps. Place them in the canner. Place the lid on, bring to a boil then vent as per your manufacturer's recommendation. Place the regulator on the vent and bring to pressure. Process for 15 minutes at 10 lb pressure. Turn off the heat and allow the canner to depressurize. Remove the jars and allow to cool undisturbed. Check for a good seal then label and store.

Note: Since you are testing your canner's performance, do not leave it unattended. You need to observe if the seal (gasket) is failing or if the canner is doing any number of things that is not normal. Any abnormalities should be corrected before using again.

Vacuum Sealed Onions

My rule of thumb for anything I'm preserving is use more than one method. The reason for this is if for some reason the electricity or even freezers failed to the point of spoiling the food, I would have at least two (canned, dried) longer term storage back-ups. I think this is the frugal approach to home preserving. I also follow the rule of using home preserving to make things convenient for my style of cooking. Making my own ready to use convenience foods means that I can still put a nice meal on the table with little effort on the days I don't feel like a lot of prep work.

My husband picked up a 50 lb bag of Spanish onions. A good portion of these will be used during the canning season with another bag stored in the pantry to be used fresh. I keep several pints of chopped onions in the freezer. Not only are these convenient but they are very easy to prepare. A large Spanish onion will yield a bit more than a pint bag for vacuum sealing. I coarsely chop the onions, place it in the vacuum sealer bag, vacuum seal with the FoodSaver then freeze.

Carmelized Onions

Onions will keep for quite sometime when properly stored but I came across a method for canning carmelized onions that I just had to try. We have carmelized onions quite often so the idea of canning them was interesting. I only made six 250 ml jars and will likely use them to blend into mashed potatoes. It was more of a can I do this and novelty recipe.

The end result was a gorgeous and versatile product for the pantry shelf.  I was quite pleased with the results!  The carmelized onions looked rather pretty in the jars as well.

Pickled Onions

Pickled onions have always been one of my favourite pickles so I make a batch each year. It is important to use the small white pearl onions. Sometimes they are labeled as pickling onions. Pickling onions is a two step process involving an overnight soak in salt water so do plan extra time for this.

Pickled Onions
adapted from: Jean Paré, Company's Coming, Preserves, Pickled Onions. Pp. 75

4 c small white pearl onions
boiling water to cover

4 c boiling water
1/2 c coarse pickling or sea salt

1 c granulated sugar
1 c white vinegar
3/4 c water
1 tbsp mixed pickling spice

Wash onions then cover with boiling water in a large bowl. Cover and let stand 4 minutes. Drain, rinse in cold water and peel. Place into large bowl. Pour salt and boiling water over the onions. Cover and let stand on the counter overnight. Drain. Rinse with cold water and drain again.

Prepare the brine by combining the last three ingredients in a saucepan. Place the pickling spice in a tea ball or make a small bag using a double layer of cheesecloth. Put into the mixture and bring to a boil. Boil 5 minutes. Discard the spice. Add the onions and return to a boil. Fill hot, sterilized jars with onion leaving 1 inch headspace. Ladle the brine over the onions leaving 1/4 inch headspace. Wipe the rims. Adjust the two piece lids. Process for 10 minutes in a boiling water bath canner.

Yield: 4 - 250 ml (half pint) jars