[JRandomFreeper]

Never had canned onions except as an adjunct to something like pickled peppers. Onions are best kept whole and cool and used in the dormant state, like you buy from the grocery store.

Second best is dehydrated.

You will only kill yourself canning anything by not knowing what allows bacteria to grow in canned food.

They need water, food, proper temperature, and proper pH to survive.

Most canned stuff will have water, and stored at room temp is great for bacteria.

Changing the pH to acid will get rid of lots of them. That's why you add ascorbic acid or vinegar.

Raising the temperature to above 180F for 30 minutes kills most of the bacteria off, but maybe not all the spores.

For that, follow the USDA recommendations for temp and time for all canning.

It's that easy. Even I can do it without dying. ;)

/johnny

[Marcella]

“It’s that easy. Even I can do it without dying. ;)”

Yeah, well, and I thought I could put that work table together by myself and I couldn’t. I will, however, be able to do the canning since it takes brains and not brawn.