Ingredients

2 pounds of onions
4-5 cups of water (for filling the jars)

Instructions

Prepare the pressure canner - Position the rack in the bottom of your pressure canner, then fill it with 2-3” of boiling water, or per the user manual. Different models may vary. Bring a cooking pot filled with 4-5 cups of water to a boil on the stove.
Prepare the onions - Rinse your onions to remove any dirt or debris, then cut off both ends, remove the outer skin, and cut them into 2 inch pieces.
Pack the jars - Add the cut up pieces into each canning jar, taking care to pack them tightly, and leaving a 1 ½" headspace on top.
Add boiling water - Use your canning funnel and a large ladle to pour the boiling water over the onions to fill each jar, keeping 1” of headspace on top.
Remove air bubbles - Use a bubble popping tool or wooden skewer to remove any large air bubbles from the jar. Don’t use a metal tool for this, as it can damage the glass.
Place the lids and rings on - Wipe the rim of each jar with a damp paper towel. Then place a new lid on top, followed by a band, and twist just enough to secure them finger tight.
Put the jars into the canner - Use your lifting tool to carefully place each jar into the canner right after you fill it so they don't have a chance to cool down.
Lock the lid - Once all of the jars are inside, place the lid on your pressure canner, lock it into place, and bring it to a boil on high heat.
Process the jars - Let the canner vent for 10 minutes before closing it, or until the vent closes automatically (depending on your canner). Continue heating to reach 11 PSI for a dial gauge, and 10 PSI for a weighted gauge. Then process the jars for 40 minutes.
Remove the jars - Turn off the heat and allow the canner to cool completely before opening it and removing the jars. This can take 20 minutes. Place the jars on the counter to cool completely, then write the date on them with a permanent marker or use dissolvable labels, remove the bands, and store them in a cool, dark place.

NOTES
Although you can hot pack onions if you’d like, I suggest raw packing them to reduce mushiness during canning.
Canned onions will be naturally soft because they are cooked during the process. You could try adding pickling salt to the jars (⅛ teaspoon per pint) to help them stay a bit crisper.
It’s normal for the onions to float to the top during processing, but once they cool they will settle back into the jar.
Because onions are a low acid food, they must be pressure canned. This is the only way to ensure all bacteria is destroyed, and that they are safe to eat.
It's important to keep the jars hot at all times. So plan ahead and boil the processing water before filling them, then place them in there as soon as they are packed.
Also, be sure to work fairly quickly to pack your jars so they do not cool down before processing them.
Don't be alarmed if you hear the random pinging sounds as the jars cool, it just means the lids are sealing.
If you live at an altitude higher than 1,000 feet above sea level, then you'll need to adjust your pressure pounds and processing time. Please see this chart for the proper conversions.

pressure canner