Onions are usually very common in every kitchen. They are used as a basis for many dishes and add a distinct flavor to your food. Not only that, but onions also provide several health benefits thanks to their anti-inflammatory properties and the high amount of anti-oxidants.\n\n\n\nOne might argue that onions are one of\nthose ingredients that cannot miss from any kitchen. Because of the\n"indispensability" of this "bulb", many people tend to\npurchese a lot of onions at once. However, the risk of buying big volumes of\nfood is that it might go bad. Onions might get soft or start sprouting which\nwill make them not usable for cooking anymore. How can we avoid that from\nhappening?\n\n\n\nWell, one solution will be canning onions. This article is going to be your ultimate guide on how to can onions, so keep reading to find out everything to know about this storing process and to extend the shelf-life of your onions, in a simple and rather cheap way.\n\n\n\nWhy should I can onions?\n\n\n\n\n\n\n\nYou might be wondering what is all about\ncanning onions, right? The thing is canned onions are great to be used as a\ncondiment just out of the can, in burgers or added sauces while you're cooking\nyour dishes.\n\n\n\nThe procedure is quite simple and it while\nallowing you to store your onions for up to six or seven months.\n\n\n\nRemember however that preserving food that\nis not very acid (therefore with high PH), such as onions, requires pressure\ncooking to kill harmful bacteria that cannot be digested by the human body.\n\n\n\nOne of these bacteria is botulism, that might have severe consequences if consumed. Unfortunately, by simply boiling the food on the stove top, you'll not be saved from the risk, thus it is essential that you can them under pressure. \n\n\n\nThat said, canning onions is pretty simple.\n\n\n\nThe necessary ingredients are onions, salt,\nand a pressure canner, so you don't need to plan before deciding to can them.\n\n\n\nFor medium-sized onions, the following\nprocedure is recommended:\n\n\n\nPrepare the glass jars where you want to store your onions, make sure both the jars and lids are maintained hot.Wash the onions and peel the skin off. If you have to deal with large onions, cut them into thick chunks half-inch wide.Place the peeled onions in a pot and cover with water, bring the water to boil at medium-high heat and let them boil for 5 minutes, or until they gain a translucent color.After the onions are translucent in color, remove them from the pot, (but keep the cooking liquid) and place them inside your warm glass jars.Add half a teaspoon of salt to each jar If the size of your jars is "quarts" add 1 teaspoon; for pints, half of a teaspoon is enough.Pour the cooking liquid (which should be still hot) inside the jar, covering the onions and living a 1-inch head space from the lid.Remove any air bubble using a spoon and add more liquid if necessary, so that the 1-inch head space is maintained.Properly seal your jars.Now it comes to the most important step: process your jars under a pressure canner.Set the pressure level at 10 pounds and place your jars inside for 40 minutes.Once the pressure returns to 0 pounds, wait 10 more minutes and carefully open the lid of the pressure canner.Test the seals, if you find some lids that are not properly sealed, store those jars in the fridge and consume them within 2 weeks.\n\n\n\nHere it is: now you have safely canned your onions and can enjoy them in a variety of meals, to add a specific and tasty flavor to your meals!\n\n\n\nSome Additional Tips on Storing and Preserving Onions\n\n\n\nSo we've just seen how to can onions\nproperly, but what about storing them? Are there any other ways I can extend\nonion's shelf life if I do not have a pressure canner at home?\n\n\n\nThe good news is yes, you can. Here are some tips to better store and preserve your onions in different ways.\n\n\n\nHow to Choose the Best Onions\n\n\n\nEven if storing onions properly is\nimportant to prolong their shelf-life, selecting the right onions is important.\nIt would be a shame to buy old onions and all the effort spent in preserving\nthem correctly will be vain. So let's go over how we can choose the best onions\nwhen buying them.\n\n\n\nAs a rule of thumb, go for the onions that present dry and papery skin. Choose those onions whose outer papery layer is without spots or moisture. When picking them, onions should be firm and not ripe. Those that have begun to sprout will rot quickly, so they should be avoided.\n\n\n\nA good selection of dry red onions\n\n\n\nStore Onions somewhere which is Dry, Cool Dark and Well-Ventilated \n\n\n\nOnce you have bought the best onions, it is\ntime to think about how to store them\n\n\n\nOnions tend to become mushy after a while,\ndue to their moisture-absorbing characterising. This means, they they act as\n"sponges" and absorb humidity very quickly and easily. With\nhigh-enough temperatures, they quickly start rotting or sprouting. It is so\ndisappointing when you start cooking, reaching out for onion and realize they\nwent bad.\n\n\n\nTo prevent that from happening, try to store your onions somewhere dark, well-ventilated and cool. It might be a cellar, basement, pantry or garage. To ensure proper air-ventilation, place them in an open wooden basket or a mesh bag. Avoid to store them inside plastic bags as they accelerate the rotting process since they do not allow proper ventilation.\n\n\n\nDo not store whole and unpeeled onions inside the fridge\n\n\n\nYes, we've said a cool place, but storing\nonion inside the fridge exposes them to too much cold and humidity. So do not\nstore your onions in the fridge!\n\n\n\nHowever, if you've cut or peeled your onions, then you should place them inside your fridge inside an airtight container. By doing so, your onions will last between 10 days to 2 weeks.\n\n\n\nWhat if I want to preserve cooked Onions? \n\n\n\nYou can easily store cooked onions in the\nfridge, but they won't last long, usually up to five days. Place them inside an\nairtight container without leaving your cooked onions outside for too long to\navoid them from growing harmful bacteria (do you remember the botulism bacteria\nwe talked about before?).\n\n\n\nIf you wish to store them for longer, consider freezing your cooked onions, they will last for as long as three months.\n\n\n\nCan I freeze onions?\n\n\n\nFreezing whole, raw onions is not\nrecommended since it spoils the taste and the texture. However, if you're often\nin a rush, you might be happy to know that you can freeze chopped onions, which\nturns out to be very handy for quicky sauteing recipes. Simply chop your\nonions, and place them inside an empty and clean ice-cube tray. Add some water\nto help the onions stick together and freeze. Once the "onion cubes"\nare frozen, place them in a resealable plastic bag inside your freezer. They\nwill last for up to seven months\n\n\n\nFrozen chopped onions are handy, however, they won't have the same texture as they have when fresh. But when you add them in soups or sauteing recipes, where the texture is not as important. they do a great job.\n\n\n\nHow to make dried Onions\n\n\n\nAlternatively, another method to preserve\nonions is to dry them. Dried onions are delicious, not only they add the classic\nand tasty "onion flavor" to your dishes, but they also add that\nspecial crunchiness that can make your meals a bit more creative and\n"special".\n\n\n\nEven if it sounds complicated, the\nprocedure of drying onions is pretty simple and does not necessarily require a\ndehydrator. Mind you that if you choose to dry onions in a "normal\noven", it can be done, but it will be a bit time-consuming. Furthermore,\ndry onions is a rather "smelly business". If you have enough time and\ndon't mind the onion smell to linger over your home for a while, go ahead!\n\n\n\nTo dry your onions, simply wash them and\nremove the outer "paper shell". Cut off tops and root ends from your\nonions and slice them in cubes. Try to have them cut in an even thickness.\n\n\n\nIf you have a dehydrator, simply place your\nonions inside the machine at 130F to 140 for 3 to 9 hours. Alternatively, place\nyour chopped onions on a baking tray lined with baking paper and set at the\nlowest temperature. Let them inside the oven until they are dry and check them\nperiodically. It might take a while, but you'll have amazing, golden dried\nonions in the end!\n\n\n\nOnce the onions are dried, store them in\nglass jars in a cool and dry place.\n\n\n\nAll in all, onions are an important\ningredient in the kitchen, a versatile "must-have" that is important\nto store properly so that they can last in good condition for the longest\namount of time. They come in different types and sizes.\n\n\n\nWe've provided you with an ultimate guide\nabout some methods to preserve onions properly and add different flavors to\nyour meals: enjoy!