Hannah K. Wilson, Ph.D. student
Dietetic intern at the National Center for Home Food Preservation
Department of Foods and Nutrition, University of Georgia
April 2018
Onions provide a unique and pungent flavor to a variety of dishes. There are numerous varieties of onions – yellow, white, red, Vidalia (famous for their great flavor and Georgia roots), and others. Preserving onions creates unique, flavorful condiments that can be added to a variety of dishes. Preserving onions when they are in season can also enable you to have your favorite onion variety available to use throughout the entire year. Onions can be preserved by drying, freezing, or canning; and preserved onions can be used in a variety of dishes!
Drying
Drying onions is easier than it may initially sound. Simply wash the onions, and peel off the outer "paper" layers. Cut off the ends of the onions, and slice into 1/8- to 1/4-inch slices. No blanching is required before drying. If using an electric dehydrator, allow onions to dry for an estimated 3-9 hours. If using a conventional oven to dry, the drying time may be up to two times longer than in an electric dehydrator. Since onions have such a strong odor, be sure to not dry them with other items at the same time to prevent the other foods from absorbing the onion odor. Lastly, foods dry much faster toward the end of the drying period; so watch them closely at the end of the end of the drying period to avoid scorching.
Freezing
While freezing is not the best preservation method for onions, it is one of the easier methods. Onions can be frozen by simply dicing them and then allowing them to freeze in a dry pack or on a tray, no blanching required! Package up the frozen onions, making sure to eliminate as much of the air from the package as possible when storing in the freezer. Frozen onions are best if used within a few months. They are great in any cooked dishes such as soups, stews, casseroles, or sautéed vegetables for a stir-fry or other festive food!
Canning
Onions require pressure canning as a low-acid vegetable. Step-by-step directions for small onions (1 inch in diameter or smaller) are available in the University of Georgia So Easy to Preserve book which is available for sale. Follow all pressure canning safety procedures, including packing and filling the jars, venting the canner before pressurizing, and cooling. Read Preserving Food: Using Pressure Canners to learn more about pressure canning procedures and safety. To learn more about the principles behind canning, read Guide 1: Principles of Home Canning from the USDA Complete Guide to Home Canning.
Relishes and Recipes
The University of Georgia has several onion relish recipes (Vidalia Onion Relish, Oscar Relish) found in its Canning Relishes factsheet. Many relishes contain onions even though they may not be the primary vegetable ingredients. Additional recipes can be found in So Easy to Preserve available for sale.
The National Center for Home Food Preservation also has a great Summer Squash Relish that includes onions and is suitable for canning!
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