should I/ would you....

[Starlight9803]

I cut up and freeze onions whenever I find a good sale. I also will take some, slice up enough to fill my crockpot completely, add a stick of margarine and let it cook on low for a few hours for "caramelized onions" I freeze these in small portions and use them on top of steak, on homemade pizza, on smothered porkchops, etc.

[ladytoysdream]

I like onions fresh the best. When looking at a surplus, I will freeze some.
Make sure you use freezer bags and not food storage bags.
My favorite now, is to pressure can them if I have a large enough quanity to work with. I recently got some onions, green peppers and celery at a very low cost. I like buying them as blemished at $ 1 a bag. Time I get done cutting them up for what I want to use them for, it makes no sense to pay high prices for cosmetically perfect veggies. Some pint jars, I only put onions and peppers in. It would depend on what I wanted to use the final product for. I also pressure canned some carrots and cabbage in separate jars. The cabbage turned out better than I hoped for.

Putting food by is a good thing
Just be sure to rotate and be aware of it's storage life.

[alarosalpn]

i would prefer to pressure can the onions...can u share how to do that ladystoysdream?

[brennasmom]

Wow, great price.

We don't use a ton of onions but they do keep pretty well in a cool place

[Libby]

I am envious of y'all who are able to process them and freeze them in portions. With dad in the house, he always pulls them to use ASAP even if I had just processed them the night before and placed them in the freezer - just to use them up

I like the idea of using the crockpot to make caramelized onions! How long do you have it on low?

[ladytoysdream]

i would prefer to pressure can the onions...can u share how to do that ladystoysdream?

Sorry, I just came back across this.

Cut up in chunks. Raw pack. Shake jar a bit to settle down
the veggies. Add hot water up to the neck.
Pressure can at 10 # pressure for pints 30 minutes, Qts 40 minutes.
Remember when done, that the water will now be flavored and can be used
in like stews, etc. Onion soup, maybe
I add no salt. So when I go to make a recipe, I don't have to worry if my product
has too much salt.

I just looked at a recipe in the ball blue book for onions with
red vinegar. If you go that route, you can water bath them.
Recipe says 10 minutes, but I would do 20.

If you don't own a Ball Blue book, keep your eyes open for one.
I picked up my most recent copy at Walmart a few years ago.
ISBN 0972753702 for the year 2009. You can find a copy on Amazon or ebay.
Search using *Ball Blue Book 2011 Canning Guide To Preserving*

Or go to the Ball website for some recipes.
Ball® Canning and Preserving | Your Source for All Preserving Needs
Recipes
You could probably use this recipe for carrots, and sub in your onions.
http://www.freshpreserving.com/recipe.aspx?r=40

[udwe]

"Just don't deyhrate them yourself you will have one stinky, house on your hands!"

Unless you are able to do it outside.