Preserving Onions

Press, Volume CV, Issue 31002, 7 March 1966, Page 2

Preserving Onions

Many a New Zealand housewife was caught unaware by a steep rise in onion prices late last year. Onions have so many uses that it is difficult to do without them, and household budgets suffered, writes Susan Baker. But home preserving enthusiasts can guard against the possibility of a similar price rise in the future by bottling onions now, while they are plentiful. Onions are easy to bottle, and are particularly useful later in the year for casseroles, stews and soup. The method: Choose firm onions, without blemishes. Peel and wash, then boil the onions for five minutes. Pack them into hot jars and add a teaspoon of common salt for each quart jar. Cover the onions with boiling water, seal the jars with Perflt seals, and process them for 180 minutes in a boiling waterbath, or for 40 minutes in a pressure-cooker at 101 b pressure.