babysteps
Veteran Member
We had a nice crop of walla walla sweet-type onions in our garden this year. I was hoping to chop some up and can them since they aren't a storage type. I do have lots of dehydrated onions already.
Strangely, I canNOT find an approved time/pressure for canning fresh, chopped onions. I assumed that they would need to be pressure canned, but of all things, I can only find recipes for canning small whole onions.
Any guesses on why thst would be? The only thing I can come up with is that because they're a root crop, possibly the botulism risk is higher - but since plenty of other root crops are pressure can safe, that makes no sense.
Any thoughts? I just found it a very odd omission.
Strangely, I canNOT find an approved time/pressure for canning fresh, chopped onions. I assumed that they would need to be pressure canned, but of all things, I can only find recipes for canning small whole onions.
Any guesses on why thst would be? The only thing I can come up with is that because they're a root crop, possibly the botulism risk is higher - but since plenty of other root crops are pressure can safe, that makes no sense.
Any thoughts? I just found it a very odd omission.