How long do you pressure can onions in a half pint jar? - Ask Extension
How long do you pressure can onions in a half pint jar?
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How long do you pressure can onions in a half pint jar? #867753
Asked May 09, 2024, 1:39 PM EDT
How long do you pressure can onions in a half pint jar?
Greene County Missouri
Expert Response
Glad you asked the question, the National Center for Home Food Preservation at https://nchfp.uga.edu/blog/jar-size-choices-have-you-frustrated#gsc.tab=0 lists this answer
"The general rule of thumb is if you want to use a smaller jar than one listed with a tested process, use the process time for the next size larger jar than you have. For example, if a procedure only lists pint jars as the smallest choice, and you want to use half-pint jars, you use the process time for pint jars. The product is likely to be even softer when processed in this manner, but it is the only choice for safety and you need to take that into consideration if desiring to use smaller jars. Do remember if you use too small of a jar compared to one studied, say a 4 oz. instead of a pint jar (16 oz.), you could end up with a very overcooked product and it may not be desirable to do so, even if safe."
Canning Onions: Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less.
"The general rule of thumb is if you want to use a smaller jar than one listed with a tested process, use the process time for the next size larger jar than you have. For example, if a procedure only lists pint jars as the smallest choice, and you want to use half-pint jars, you use the process time for pint jars. The product is likely to be even softer when processed in this manner, but it is the only choice for safety and you need to take that into consideration if desiring to use smaller jars. Do remember if you use too small of a jar compared to one studied, say a 4 oz. instead of a pint jar (16 oz.), you could end up with a very overcooked product and it may not be desirable to do so, even if safe."
Canning Onions: Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less.
- Wash and peel onions.
- Cover with boiling water, bring to a boil and boil for 5 minutes.
- Pack onions into hot jars, leaving 1-inch headspace.
- Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
- Fill jar to within 1 inch from top with boiling water.
- Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight.
- Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
Glad you asked the question, the National Center for Home Food Preservation at https://nchfp.uga.edu/blog/jar-size-choices-have-you-frustrated#gsc.tab=0 lists this answer
"The general rule of thumb is if you want to use a smaller jar than one listed with a tested process, use the process time for the next size larger jar than you have. For example, if a procedure only lists pint jars as the smallest choice, and you want to use half-pint jars, you use the process time for pint jars. The product is likely to be even softer when processed in this manner, but it is the only choice for safety and you need to take that into consideration if desiring to use smaller jars. Do remember if you use too small of a jar compared to one studied, say a 4 oz. instead of a pint jar (16 oz.), you could end up with a very overcooked product and it may not be desirable to do so, even if safe."
Canning Onions: Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less.
"The general rule of thumb is if you want to use a smaller jar than one listed with a tested process, use the process time for the next size larger jar than you have. For example, if a procedure only lists pint jars as the smallest choice, and you want to use half-pint jars, you use the process time for pint jars. The product is likely to be even softer when processed in this manner, but it is the only choice for safety and you need to take that into consideration if desiring to use smaller jars. Do remember if you use too small of a jar compared to one studied, say a 4 oz. instead of a pint jar (16 oz.), you could end up with a very overcooked product and it may not be desirable to do so, even if safe."
Canning Onions: Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less.
- Wash and peel onions.
- Cover with boiling water, bring to a boil and boil for 5 minutes.
- Pack onions into hot jars, leaving 1-inch headspace.
- Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired.
- Fill jar to within 1 inch from top with boiling water.
- Remove air bubbles leaving 1-inch headspace. Wipe jar rims and adjust lids to fingertip tight.
- Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.
