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Freezing Onions


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Freezing Onions



Onions

Bulb onions store well in a cool, dry place. Freezing is usually not recommended.

Preparation - Choose mature bulbs and clean as for eating.

Water blanch for 3 to 7 minutes or until center is heated.

Cool promptly, drain and package, leaving 1/2 inch headspace. Seal and freeze. These are suitable for cooking only.

Green Onions - Young green onions may be chopped for salads and sandwiches and frozen without blanching, but they will not be crisp. They will be highly flavored but may be slightly tough.

Onion Rings - Wash, peel and slice onions. Separate into rings. Water blanch for 10 to 15 seconds. Cool promptly, drain and coat with flour. Dip in milk. Coat with a mixture of equal parts cornmeal and pancake mix. Arrange in a single layer on a tray. Freeze. Pack into containers using plastic wrap to separate the layers. Seal and freeze.

To prepare, fry frozen rings in 375F oil until golden brown.

Headspace to Allow Between Packed Food and Closure


Type of Pack Container with
wide top opening
Container with
narrow top opening
Pint Quart Pint Quart
Liquid Pack* 1/2 inch 1 inch 3/4 inch 1-1/2 inch
Dry Pack** 1/2 inch 1/2 inch 1/2 inch 1/2 inch
Juices 1/2 inch 1 inch 1-1/2 inch 1-1/2 inch

*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit.

**Fruit or vegetable packed without added sugar or liquid.




General Information on Freezing * Blanching Vegetables * Apples * Apricots * Artichokes * Asparagus * Avocados * Bacon * Bananas * Beans: Green, Snap, or Wax *

Beans: Lima * Beans: Butter or Pinto * Beets * Blackberries or Dewberries * Blueberries or Huckleberries * Broccoli * Brussels Sprouts * Butter * Cabbage or Chinese Cabbage * Carrots * Cauliflower * Celery * Cheese *

Cherries: Sour * Cherries: Sweet * Citrus Fruits * Clams * Crab * Fresh Coconut * Corn * Cranberries * Currants * Dates * Eggplant *

Eggs * Figs * Fish * Gooseberries * Grapes * Grapes: Muscadine * Greens (including Spinach) * Garlic in Oil * Guavas * Fresh Herbs *

Ice Cream * Kohlrabi * Lemon Curd, Freezer * Lobster * Loquats * Mayhaw Juice * Meats * Mangos * Melons * Mushrooms * Okra *

Onions * Oysters * Edible Pea Pods * Blackeye or Field Peas * Green Peas * Peaches or Nectarines * Pears * Bell or Sweet Peppers * Hot Peppers * Persimmons * Pesto * Pimentos *

Pineapples * Poultry and Game Birds * Plums * Pomegranates * Prepared Foods * New Irish Potatoes * Sweet Potatoes * Pumpkin * Raspberries * Rhubarb * Rutabagas *

Scallops * Shrimp * Sour Cream * Spinach * Chayote Squash * Summer Squash * Winter Squash * Strawberries * Tomatoes *

Green Tomatoes * Turnips or Parsnips * Whipped Cream * Zucchini

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.