Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
onion-broth-jars

Onion Broth Recipe: A Pressure Canning Tutorial

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This golden, flavorful broth uses onion scraps that would otherwise be thrown away, making it both economical and delicious. It’s perfect as a base for soups, stews, gravies, and sauces, while the pressure canning process makes it shelf-stable for long-term storage.

  • Total Time: 12 hours 15 minutes

Ingredients

Scale
  • Onion scraps (peels, tops—but not roots)
  • 2 whole onions (for richer flavor)
  • Green onion tops (optional)
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 Tbsp turmeric powder
  • Water (enough to fill your pot or roaster)

Instructions

Making the Broth

  1. Add scraps & seasonings to a large pot or roaster
  2. Fill with water until about 1 inch from the top
  3. Simmer at 250°F overnight (approximately 12-13 hours)
  4. Strain the broth using a fine mesh strainer or slotted spoon

Pressure Canning (*You need to know how to can safely before attempting this recipe or any recipe you find online)

  1. Fill pressure canner with 3 inches of water and place canning rack inside
  2. Warm jars and turn canner on low
  3. Fill jars with hot broth leaving 1-inch headspace
  4. De-bubble jars by gently shaking them side to side
  5. Wipe jar rims with a clean, damp cloth
  6. Add clean lids and rings, tighten to fingertip tight
  7. Place jars into canner

Processing Time

  1. Quarts: 25 minutes (adjust pressure based on elevation)
  2. Wait for 10 minutes of steady steam before adding weight
  3. Start timer after reaching correct pressure
  4. After processing, let canner depressurize naturally
  5. Remove lid carefully after gauge shows zero pressure
  6. Let jars sit for 12-24 hours before labeling and storing

Notes

  • Ensure onion scraps are very clean before using
  • Skip the root ends as they can trap dirt and may contain botulism spores
  • Less water creates more concentrated broth; more water creates milder flavor
  • Author: Jordan Mitchell
  • Prep Time: 15 minutes
  • Cook Time: 12 hours

Find it online: https://foodprepguide.com/canning-onion-broth/

Scroll to Top