ABSTRACT
Onions for dehydration in the United States have white skins and flesh and have been bred and selected for high bulb-dry weight percentage and intense flavor. Dehydration onions have very high flavor intensity and can overwhelm food preparations if they are utilized in the raw state when compared to similar additions of fresh consumption onions. The customary period at which to harvest onions for canning is in the fall when the tops of the onions have begun to turn greenish yellow. Immediately after sterilization, canned onions should be thoroughly cooled to a temperature where cooking will cease and prevent drying of cans. Canned onions are covered under the general identity requirements for canned vegetables under the Federal Food, Drug and Cosmetic Act. Immediately after ascertaining the uniformity of size and shape, any defects in the following groups are segregated in accordance with the definitions outlined in the United States Standards for Grades of Canned Onions.
