Pressure Canned Diced Onions
Preserve the convenience of diced onions with this straightforward pressure-canning recipe. By following these steps, you'll ensure your onions stay flavorful for months. Simply prepare your onions, pack them into jars, and process them in a pressure canner. This method locks in taste, making your homemade canned diced onions a versatile addition to your meals.
Equipment
- Pressure Canner
- 5 Pint jars, lids, and rings
- Canning Tools
Ingredients
- 10-12 medium onions
- 2-3 tsp canning salt 1/2 tsp per pint
- boiling water
Instructions
- Wash, peel, and dice onions to the size you want. You can keep them whole as long as they're 1-inch in diameter or smaller.
- Blanch the onions by putting them in boiling water. (whole onions should be blanched for 5 minutes, diced onions for about 10 seconds).
- Pack the onions into hot jars and top pint jars with 1/2 tsp salt (1 tsp for quarts), leaving 1-inch headspace. The salt is optional.
- Fill jar with boiling water, leaving 1-inch headspace.
- Using a knife or another tool, remove air bubbles. Add water if needed. Wipe the rims and put lids on to fingertip tight.
- Prepare pressure canner by adding about two inches of water. Bring water to a simmer.
- Put the jars on a rack inside the pressure canner in the simmering water. Make sure your pressure canner has the right amount of water (based on the directions of your specific canner).
- Secure the lid and vent steam for 10 minutes. Close the vent so canner will pressurize to 10psi. (on my canner it is set to 2). Once pressurized, process quart or pints for 40 minutes.
- Turn off the heat and allow the pressure to come down to zero naturally. Once it has reached zero move the gauge to zero to release the rest of the steam. Remove the lid and let the jars cool for 10 minutes. Remove jars and allow them to cool undisturbed for 12-24 hours. Check to make sure they are sealed. Label and store. If a jar does not seal, store it in the refrigerator and eat it soon!