Pickled onions are a delicious condiment that can add flavor and crunch to sandwiches, burgers, salads and more. Many people enjoy making pickled onions at home by canning them for long term storage. However, it’s important to follow proper canning methods to ensure the pickled onions are safely preserved and shelf stable.
Can You Can Pickled Onions?
Yes, you can safely can pickled onions at home using a water bath canning method. Pickled onions have a high acidity level due to the vinegar brine, so they can be processed in a water bath rather than requiring a pressure canner. However, it’s important to use a tested recipe and follow canning best practices to prevent any foodborne illnesses.
Requirements for Safe Canning
Here are some key requirements to keep in mind for safely canning pickled onions:
- Use a recipe tested for home canning. Untested recipes can result in underprocessing.
- Only use vinegar with at least 5% acidity. This level of acidity prevents botulism bacteria growth.
- Use the correct processing time and temperature based on your altitude. The processing times in canning recipes are designed for sea level, so adjustments need to be made if you live at higher elevations.
- Use the right canning jars and lids. You need specifically designed mason jars and new, unused two-piece canning lids.
Choosing a Pickled Onion Recipe
There are many different recipes for pickled onions out there, but it’s important to use one that has been tested by a reputable source. Some good options include:
- Recipes from the USDA Complete Guide to Home Canning or the Ball Blue Book
- Recipes from university extension offices, like the National Center for Home Food Preservation
- Recipes from trusted brands like Ball and Kerr
Avoid using random recipes online or ones passed down without testing. Stick to trusted sources to ensure safety.
Key Elements of Safe Recipes
Here are some key qualities to look for in a safe canned pickled onion recipe:
| Recipe Element | Requirement for Safety |
|---|---|
| Vinegar Acidity | 5% or higher |
| pH Level | Below 4.6 |
| Headspace | 1/4 inch |
| Processing Time | 10-15 minutes for pints |
Step-by-Step Canning Process
Once you have a safe recipe, follow these steps for canning pickled onions:
- Sterilize the jars and lids. Wash jars in hot, soapy water and rinse well. Sterilize the jars by simmering in a large pot of water for 10 minutes. Wash lids and bands and set aside.
- Prepare the onions. Peel, slice, chop or leave whole according to your recipe. Keep uniform in size for even cooking.
- Pack the onions into jars. Pack onions tightly into the sterilized jars up to 1/4 inch from the top rim (the headspace).
- Pour over hot brine. Ladle the hot vinegar brine over the onions, maintaining the 1/4 inch headspace. Remove any air bubbles by sliding a chopstick along the inside of the jar.
- Apply lids and bands. Wipe the rim of the jar with a clean, damp cloth. Center lids on jars and screw bands on fingertip tight.
- Process the jars. Place jars in a canning rack and lower into a large pot of simmering water. Make sure jars are covered by at least 1 inch of water. Bring water back to a boil and process for the time stated in the recipe (usually 10-15 minutes for pint jars).
- Cool and store. Remove the jars from the pot and allow them to cool undisturbed for 12-24 hours. Check lids for seals, then store in a cool, dark place for up to a year.
How to Tell if Canned Onions are Safe
Once your pickled onions are canned, there are several signs to look for to ensure they have been safely preserved:
Lid Seals
The center of the metal canning lid should be concave or curved down slightly. This indicates a good vacuum seal. Press on the center of the lid, if it springs up and down the jar did not seal correctly.
No Mold
There should be no visible mold growing in or on the jars of onions. White sediment on the bottom is normal.
Brine Clarity
The vinegar brine should be relatively clear with no cloudiness. Significant cloudiness can indicate yeast or other microbial growth.
Good Pickle Texture
The onions should maintain their crunchiness with no noticeable softness. Soft or mushy pickled onions are a sign of spoilage.
Normal Onion Color
Pickled onions should retain their typical white, yellow, or purple color. Any greening, darkening or unnatural colors are concerning.
What to Do if Onions Did Not Seal Properly
If you discover during the cooling period or storage that your jars did not seal properly, you should:
- Refrigerate the unsealed jars and use the onions within 2 weeks.
- Reprocess unsealed jars using new lids if within 24 hours of initial canning.
- Discard onions in any jars that did not seal and show signs of spoilage (cloudiness, soft texture, mold, etc).
Do not store improperly sealed jars at room temperature, as harmful microbes can grow quickly in low-acid foods.
Troubleshooting Canning Issues
Here are some common troubleshooting issues that may occur when canning pickled onions:
| Issue | Potential Causes | Prevention/Solution |
|---|---|---|
| Floating onions |
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| Cloudy brine |
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| Mold growth |
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Food Safety Tips for Canned Onions
Here are some additional food safety guidelines to keep in mind when using and storing your canned pickled onions:
- Discard any jars that did not seal properly or show signs of spoilage.
- Use sealed, properly stored jars within 1 year for best quality.
- Never eat from a jar that hisses, bulges or spurts liquid when opened.
- Store jars in a cool, dry place around 50-70°F.
- Refrigerate after opening and use within 2-3 weeks.
- Boil home-canned onions for 15 minutes before tasting for first time.
- Label jars with contents and date for easy tracking.
Conclusion
Pickling and canning onions at home can allow you to enjoy their zesty flavor year-round. However, it’s critical to follow proper canning methods to prevent the risk of botulism or other foodborne illness. Use a trusted, tested recipe, sterilize all equipment, adhere to processing times, and ensure lids seal properly. With some care and planning, homemade pickled onions can be a safe and delicious addition to meals for months to come.