Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after an hour or so. In the final phase of drying the temperature should be turned down on a much lower setting.
Peel your Onions and then slice them into thin rings that are between 1/4 and 1/8 inch thick or you can also chop them up, and put them in a dehydrator at about 130° F until they're nearly dry. To keep the pieces from browning, bring the temperature down slightly for the last hour or so and keep testing for dryness. If you don't own a dehydrator, try drying onions in your oven. Spread them on a cookie sheet and leave them in a barely warm oven for several hours, checking periodically.
When the onions are dry, remove them from the dehydrator, cool them and store them in sealed containers in a cool, dry place.
Most Canned Onions are pickled to a certain extent with some sort of brine and or spice. When Canning onions using a pressure cooker, they generally loose their shape and texture as well as discoloring.
See - Pickling for detailed information, instructions and techniques.
- It's best to useonions with a 1-inch diameter or less.
- Wash and peelonions.
- Cover with boilingwater.
- Bring to a boilfor 5 minutes.
- Pack the onionsinto hot jars, leaving an inch of headspace.
- Add ½ teaspoonsalt to pints, 1 teaspoon to quarts
- Remove airbubbles. Wipe jar rims.
- Adjust lids andprocess both pints and quarts at 10 pounds pressurefor 40 minutes.