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How do I can onions?

There is a safe recipe for canning onions in So Easy to Preserve, a book published by the Georgia Extension Service, however, the quality will be poor. Home canned onions tend to be soft and to darken. For a good quality product, acid would have to be added so that processing time could be shortened without jeopardizing safety. At this time, an acidified product has not been researched for home-canning onions. Contact the Resource Network if you want a copy of the procedure from So Easy to Preserve.    



Source: Personal communication with Dr. Gerald Kuhn, Pennsylvania State University, May 1989.




Last update: Tuesday, May 05, 2009



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