How To Preserve Green Onions

This guide will teach you How To Preserve Green Onions with expert tips, and multiple proven storage methods. Keep your harvest fresh for weeks using simple techniques like canning, freezing, or dehydrating. Never waste green onions again!

Preserving Guide: How To Preserve Green Onions

Green onions add that perfect pop of fresh, mild onion flavor to countless dishes! But they have a frustrating tendency to wilt and spoil quickly in the refrigerator.

If you’ve ever found yourself throwing away slimy scallions or wishing you had fresh green onions on hand for a recipe, you’re not alone — learning how to preserve green onions can transform your cooking routine, save money, and ensure you always have this versatile ingredient ready when inspiration strikes!

Green Onions vs Scallions

You might wonder if there’s a difference between green onions and scallions – and the answer is that they’re actually the same thing! These terms are used interchangeably in most regions, along with “spring onions” in some areas.

Whether your grocery store labels them as green onions or scallions, you’re getting the same fresh, tender shoots with white bulbs and hollow green tops, which can be preserved using the same methods outlined in this guide!

When To Harvest Green Onions

Green onions or scallions should be pulled whenever they get big enough to seem worthwhile. They should be eaten immediately or refrigerated.

Onions harvested for storage should not be pulled until they are mature. After the tops fall over, push over the remaining greens to hasten maturity. They can be dug in a few days.

How To Store Green Onions

You should store your green onions in a cool, dry place, away from direct sunlight.

How To Make Dehydrated Scallions

• CUT: Remove outer, discolored layers. Slice 1⁄4-inch thick or chop
• DEHYDRATOR: 3-9 hours
• APPEARANCE WHEN DRY: brittle, light colored, feels like paper

Canning Green Onions

PREPARE ONIONS:

Use onions of 1-inch diameter or less.

Wash and peel onions.

CANNING:

1. Cover onions with boiling water, bring to boil. Boil for 5 minutes.
2. Pack the onions into hot jars, leaving 1-inch headspace.
3. Add salt to jars (1⁄2 teaspoon for pints, 1 teaspoon for quarts).
4. Fill jar 1 inch from the top with boiling water. Remove air bubbles.
5. Wipe jars, adjust lids.

HOT PACK 

• Process pints and quarts for 40 minutes
• Dial Gauge Pressure Canner at 11 pounds
• Weighted Gauge Pressure Canner at 10 pounds

How To Freeze Green Onions

PREPARING:

• Peel, trim and clean thoroughly.
• Dice (about 1/4-inch pieces).

FREEZING:

1. No blanching is required. Either pack dry into freezer bags or containers, leaving 1/2-inch headspace.
2. Or, freeze separated pieces on a clean tray prior to packaging.
3. Eliminate as much air as possible from the package for this method. Onions frozen this way are best used within a few months.