ok a few tips! for the onions in the freezer, first flash freeze them on a cookie sheet first, and then put them in the bag. you can get more in there without clumping together. for the onion powder, that happens because you ran it a bit too long and it did heat up so the sugars in the onions started to melt causing it to clump together. "conditioning" it can help with that. leave them dried for a few days in a jar with space. shake them up and make sure they aren't sticking together and that they are completely without moisture and then grind them. or you can add arrowroot powder to it to help prevent the caking. maybe a future garden idea? growing arrowroot?
The all new ball book of canning and preserving has an AMAZING recipe for balsamic onion jam! Its delicious on burgers and in marinades for beef or pork...
I have a big question can you please explain zones 😢 I live in Mesa Az . They say I’m a zone 9b , you are a 10b . Our heat is so intense that the earth doesn’t even cool our lows can still be at 90s I just don’t understand . I thought we would be a higher growing zone 😊😊I get the sunlight thing but we just don’t cool off 😢😢😢
In Hawai`i we put rice in our salt shaker to keep it from clumping due to the humidity. Shaker top keeps the rice from coming out when you sprinkle... Congrats on your huge success with onions!!!
Ahhh, yes - Mom did that also. I need to add rice to my shaker too. Couldn’t figure out why/how to keep the salt from clumping. It got annoying when I needed a little salt.
Most non commercial onions tend to want to create multiple bulbs almost like garlic, it's rather common once they get to a certain size. It actually takes specific breeding for big onions to not split into two. My biggest onion that I grew this year split into two.
To prevent stickiness, add some raw rice to the shaker bottles. It can used for all powders as rice absorbs moisture. The rice wont fall out of the shaker bottles as well.
I usually add about 1/4 tsp of corn starch to about 3 tbsp of X powders to prevent caking. The amount isn't set in stone but start with a little bit first and go to your liking. Since you've already blended it, just mix in bowl and put back in bottles
Jacques’ excitement is so genuine when he tried the onion ‘chip’. LOVE IT!! For sure he went home and had a bowl of those. I’ve been re-inspired this season to start growing again and really expand on what I grow! Thanks!!
Put a single layer of your onions on a cookie sheet and freeze, then put them in a freezer bag. This works for any veggies, meatballs etc that you freeze.
Simple pickling tip: If you put the onions in the mason jar first, and then add the liquid mixture, you'll have the exact amount of liquid needed before putting it on the stove to heat up
Mix corn starch (into your grinder once the powder is to your liking) and give it another quick pulse to get everything coated. If it's really humid, add a food grade desiccant pack.
You should get some of the bamboo trays for your storage rack! I love using them as it makes clean ups really easy for dirt that falls through and for getting access to all of the stored produce. Right now my rack is entirely full of garlic and onions!
Was that a joke about the rarity of bay trees in the US? In the UK I seem to walk past them where ever I go, yet people buy the awful dried ones in plastic packets in the supermarket instead of picking a few when they see them 🤷♀️
If you want to go full homegrown swap peppercorns with arugula or poppy seeds. Mustard, celery or nasturtium seeds are interesting too. Arugula seeds are the best tho.
It's probably not homesteader approved, but I like to swap out part or all of the vinegar for lime juice. The limes cut the salicilic acid in the onions, so they are easier to digest and the lime with the coriander is bananas good. I lovelovelove this content. More please!
pickled red onions are delicious. First time I had them was on a steak sandwich from a chain restaurant ....fell in love. Vinegar and water 50/50 mix. some sugar...you choose (always start small and taste test) and 5-8 peppercorns. Great on burgers, turkey and chicken sandwiches with chipotle or sriracha mayo, sweet/sour/spicy (especially a grilled sandwich) mmm mmmm mmmmm, and of course steak sandwiches. Salads (lettuce), egg salad, tuna salad. Wraps. just try it you won't be mad. Use store bought onions if you don't grow your own, like me. Still trying to though. use a small jar to test out, 4 oz would be perfect for a first timer, to see if you like it.
Thanks, guys! 2023 was the first year I've ever been able to grow onions of any size and I've got a ton of them too. I'm trying all 3 of these ideas ASAP.
I'm sure you've thought about building a root cellar Also DIY IQF I've done this in restaurant where we had dry ice and liquid nitrogen available Fill a vessel a yeti type cooler works well. 1/3 with a cryogenic either dry ice or ln2 Line your trays with sil pats or parchment line all the food not touching each other Stack the trays all the way up Close the lid*, wait 15 - 25mins shove everything into bags preferably inside the cooler to keep either the co2 or n2 in the bags with it The small amount of inert gas in the bags will help them not break and keep the flavor more consistent over time. Other notes a proper vacuum vessel should be used for liquid nitrogen you can risk cracking or just shattering coolers dry Ice is readily available in many stores or by local couriers and is more than sufficient at freezing things fast enough to stave of freezer burn for a long time. Though buying a very large vaccum vessel and getting it filled at a welding place to use ln2 at home for preservation is quite fun and relatively inexpensive
9:54 100% the same as a coffee grinder 😂 but seeing Kevin be so proud of himself 😆 Edit: 11:16 isn't corn starch used for that kind of stuff? 🤷♂️ Idk much, just a thought.
1 pint = 2 cups = 4 gills = 16 oz = 32 Tbsp = 96 tsp I figure you do not need to know how many drops Avoirdupois because I decided it was unnecessary knowledge for everyday life. The best vinegar for pickling onions is malt. Unfortunately it is eye watering expensive. Next best in white wine.
Wait! Before you blitz alllll the opinions, fill a big ole mason jar with the dried pieces. Here in Chicago I make a 1.5 qt crock pot of soup for lunch at work and I toss in all the dried stuff in different combos each day. Like, after doing sliced garlic I blitz it a bit, then sift the powder away from the granules (the granules are mighty tasty in soups and stews.. dried corn,onion,garlic,hot pepper flakes, and beans make the base of tortilla soup. I store a bit of all the dried herbs and veg ( bell peppers too) at work so I can wing it each day. Yummmmmy!
I like the dry my onion slices ( sliced on a mandolin so they are all the same thickness) and just crush them when they are dry. Very powerful flavour, that will go in almost anything
Pickled red onions are amazing. And left over pickling solution (beautifully pink) makes great salad dressing when mixed with olive or avocado oil. I usually throw a chili pepper in there, sometimes a garlic bulb. Mmm
Put in peppercorns to avoid the onion powder to clump. I am thinking you could dehydrate garlic and do the same thing. Should do a batch of mixed onione and garlic.
What variety of onions where they? I planted walla walla, and the split like yours, from too much watering. Once split, I've learned that they cannot be cured for log term storage. Best to use or dehydrate them. The ones that did not split where still really big and delicious. You can grind smaller batches at a time to prevent them powder from heating up. Then you can "condition" the powder prior to vacuum seal in jars for long term storage.
Hahaha, I've never seen anyone toss their head back and pour onion powder on their tongues before, that was hilarious. Glad that was some good onion powder. Makes me want to go make my own. Lol
After I grind my onion/garlic etc. I put the powder back in the dehydrator to dehydrate it a second time in order to ensure it is completely dry. I do not use my Excalibur dehydrator for this though. I have a Nesco dehydrator I use for this additional step.
little at a time and dump the grinder after each powder time. also start off with a few pulse then hold the top down, dont let it get warm lol that makes it clump. i dont use the o2 absorber, i just powder it slow
I would give up so much for that mushroom towel on the oven door. Idek know what to Google to find it. It's the best hand towel I've ever seen in my life so far. And the pizza looks so good too.
I have a box chopper that I use. just cut the onion put it on the chopper and shut the lid. I don't know what I did my whole life without that thing. You can add cornstarch or arrowroot powder in the onion powder to make it clump less.
I dehydrate my onions without turning them into powder. They're easier to use as a sandwich or burger topper or in place of fresh onions. I usually just buy my onion powder
Why make powder? Using the flakes in cooking is just as good and in things like dips it adds a little texture. Recently I tried making a jar of fermented onions instead of pickling. Really easy, the salt water brine and a spoon of whey from a yogurt. Added some black pepper and ginger and after a few days it came out fantastic! Awesome in sandwiches like chicken or salmon or even peanut butter ( I prefer savory PB sandwiches instead of PBJ). 💕 😘
I dry my chop onions via the dehydrator and my freeze drier. I keep the dried chopped onions in jars and vacuum bags. When I cook I grab the dried diced onions. I add the dried onions to my rice cooker when I am cooking rice for stir fry (and other dried veggies)....YUM
Onions typically split when they are over fertilized. Usually too much nitrogen is the cause. In addition under watering onion plants, and extreme temperatures can cause this to happen. Some onion varieties are more prone to splitting than others, and the amount of spacing between them is also a cause.
Arrowroot has been used for anti caking. I freeze chopped onions flat and you can easily break off chunks. It’s the odor in the freezer that is hard to contain.
You can pack the bag of chopped onions pretty tight and once they are frozen just bang the bag on counter like you would a bag of ice and they separate just fine! I pack as much as I can in a gallon bag!
ok a few tips! for the onions in the freezer, first flash freeze them on a cookie sheet first, and then put them in the bag. you can get more in there without clumping together. for the onion powder, that happens because you ran it a bit too long and it did heat up so the sugars in the onions started to melt causing it to clump together. "conditioning" it can help with that. leave them dried for a few days in a jar with space. shake them up and make sure they aren't sticking together and that they are completely without moisture and then grind them. or you can add arrowroot powder to it to help prevent the caking. maybe a future garden idea? growing arrowroot?
This is the best way for any powders.
The all new ball book of canning and preserving has an AMAZING recipe for balsamic onion jam! Its delicious on burgers and in marinades for beef or pork...
I have a big question can you please explain zones 😢 I live in Mesa Az . They say I’m a zone 9b , you are a 10b . Our heat is so intense that the earth doesn’t even cool our lows can still be at 90s I just don’t understand . I thought we would be a higher growing zone 😊😊I get the sunlight thing but we just don’t cool off 😢😢😢
In Hawai`i we put rice in our salt shaker to keep it from clumping due to the humidity. Shaker top keeps the rice from coming out when you sprinkle... Congrats on your huge success with onions!!!
Same in FL. I thought they did it everywhere but nope
Ahhh, yes - Mom did that also. I need to add rice to my shaker too. Couldn’t figure out why/how to keep the salt from clumping. It got annoying when I needed a little salt.
Most non commercial onions tend to want to create multiple bulbs almost like garlic, it's rather common once they get to a certain size. It actually takes specific breeding for big onions to not split into two. My biggest onion that I grew this year split into two.
To prevent stickiness, add some raw rice to the shaker bottles. It can used for all powders as rice absorbs moisture. The rice wont fall out of the shaker bottles as well.
I usually add about 1/4 tsp of corn starch to about 3 tbsp of X powders to prevent caking. The amount isn't set in stone but start with a little bit first and go to your liking. Since you've already blended it, just mix in bowl and put back in bottles
Last season I dehydrated some of my red onions and made onion powder with them and the powder came out a beautiful red/purple color ❤🧅
Jacques’ excitement is so genuine when he tried the onion ‘chip’. LOVE IT!! For sure he went home and had a bowl of those. I’ve been re-inspired this season to start growing again and really expand on what I grow! Thanks!!
Put a single layer of your onions on a cookie sheet and freeze, then put them in a freezer bag. This works for any veggies, meatballs etc that you freeze.
Simple pickling tip: If you put the onions in the mason jar first, and then add the liquid mixture, you'll have the exact amount of liquid needed before putting it on the stove to heat up
To the video editor, thank you for putting in the funny sounds and images, keep it up.
those are massive onions...
Mix corn starch (into your grinder once the powder is to your liking) and give it another quick pulse to get everything coated. If it's really humid, add a food grade desiccant pack.
Corn starch or if they wanna go no additives, rice grains as long as the container is air tight will work. Or both in tandem. 😅
@@ellenkuang8853we always had rice in the salt shaker
You should get some of the bamboo trays for your storage rack! I love using them as it makes clean ups really easy for dirt that falls through and for getting access to all of the stored produce. Right now my rack is entirely full of garlic and onions!
Was that a joke about the rarity of bay trees in the US? In the UK I seem to walk past them where ever I go, yet people buy the awful dried ones in plastic packets in the supermarket instead of picking a few when they see them 🤷♀️
If you want to go full homegrown swap peppercorns with arugula or poppy seeds. Mustard, celery or nasturtium seeds are interesting too. Arugula seeds are the best tho.
It's probably not homesteader approved, but I like to swap out part or all of the vinegar for lime juice. The limes cut the salicilic acid in the onions, so they are easier to digest and the lime with the coriander is bananas good. I lovelovelove this content. More please!
Rice works as a good desiccant but you need a shaker top that accounts for the rice size so you're not seasoning with rice
Hope you guys do an actual canning video for long term storage sometime!
pickled red onions are delicious. First time I had them was on a steak sandwich from a chain restaurant ....fell in love. Vinegar and water 50/50 mix. some sugar...you choose (always start small and taste test) and 5-8 peppercorns. Great on burgers, turkey and chicken sandwiches with chipotle or sriracha mayo, sweet/sour/spicy (especially a grilled sandwich) mmm mmmm mmmmm, and of course steak sandwiches. Salads (lettuce), egg salad, tuna salad. Wraps. just try it you won't be mad. Use store bought onions if you don't grow your own, like me. Still trying to though. use a small jar to test out, 4 oz would be perfect for a first timer, to see if you like it.
ok, now I'm hungry
Thanks, guys! 2023 was the first year I've ever been able to grow onions of any size and I've got a ton of them too. I'm trying all 3 of these ideas ASAP.
I'm sure you've thought about building a root cellar
Also DIY IQF I've done this in restaurant where we had dry ice and liquid nitrogen available
Fill a vessel a yeti type cooler works well. 1/3 with a cryogenic either dry ice or ln2
Line your trays with sil pats or parchment
line all the food not touching each other
Stack the trays all the way up
Close the lid*,
wait 15 - 25mins
shove everything into bags preferably inside the cooler to keep either the co2 or n2 in the bags with it
The small amount of inert gas in the bags will help them not break and keep the flavor more consistent over time.
Other notes
a proper vacuum vessel should be used for liquid nitrogen you can risk cracking or just shattering coolers
dry Ice is readily available in many stores or by local couriers and is more than sufficient at freezing things fast enough to stave of freezer burn for a long time.
Though buying a very large vaccum vessel and getting it filled at a welding place to use ln2 at home for preservation is quite fun and relatively inexpensive
I put up 18 half pints of carmelized onion today. Love them. And it's my first year getting large onions from seed.
Never grow them before, going to next year ❤❤❤
AND IF Y'ALL REFRIGWRATE BEGORE FREEZING, THERE WILL B A LOT LESS CONDENSATION. This is how I freeze all my food, even leftovers.
Blessings, julie
I think people add a little arrow root powder to homemade onion powder to keep it from clumping.
9:54 100% the same as a coffee grinder 😂 but seeing Kevin be so proud of himself 😆
Edit: 11:16 isn't corn starch used for that kind of stuff? 🤷♂️ Idk much, just a thought.
1 pint = 2 cups = 4 gills = 16 oz = 32 Tbsp = 96 tsp
I figure you do not need to know how many drops Avoirdupois because I decided it was unnecessary knowledge for everyday life.
The best vinegar for pickling onions is malt. Unfortunately it is eye watering expensive. Next best in white wine.
Wait! Before you blitz alllll the opinions, fill a big ole mason jar with the dried pieces. Here in Chicago I make a 1.5 qt crock pot of soup for lunch at work and I toss in all the dried stuff in different combos each day. Like, after doing sliced garlic I blitz it a bit, then sift the powder away from the granules (the granules are mighty tasty in soups and stews.. dried corn,onion,garlic,hot pepper flakes, and beans make the base of tortilla soup. I store a bit of all the dried herbs and veg ( bell peppers too) at work so I can wing it each day. Yummmmmy!
I like the dry my onion slices ( sliced on a mandolin so they are all the same thickness) and just crush them when they are dry. Very powerful flavour, that will go in almost anything
Pickled red onions are amazing. And left over pickling solution (beautifully pink) makes great salad dressing when mixed with olive or avocado oil. I usually throw a chili pepper in there, sometimes a garlic bulb. Mmm
With the red onions if you pickle them with lime juice and add chopped habanero some salt and pepper. Chefs kiss !!👩🏽🍳😘
Just put a few peppercorns in your powdered onions. It will absorb the humidity. Do that for salt and any other thing that can take on humidity.
Put in peppercorns to avoid the onion powder to clump. I am thinking you could dehydrate garlic and do the same thing. Should do a batch of mixed onione and garlic.
Arrowroot powder or corn flour to stop the onion powder caking
The switch aro reminded with Martha Stewart lol 😋😇❤️ sprinkle powder onions on your bromance hahaha
A few grains of rice will in the shaker will prevent the powder from sticking. Old Bulgarian method my grandma used to use XD
What variety of onions where they? I planted walla walla, and the split like yours, from too much watering. Once split, I've learned that they cannot be cured for log term storage. Best to use or dehydrate them. The ones that did not split where still really big and delicious. You can grind smaller batches at a time to prevent them powder from heating up. Then you can "condition" the powder prior to vacuum seal in jars for long term storage.
I take and freeze scallion and garlic stalks, for a bit of flavor for cooking. The bulbs themselves, I just let them cure and keep them for fresh use.
Pam here….i think if you ‘freeze dried’ you would not have the stickiness of your onion powder. But dang they are pricy!!
Lol signs of aging. Yeah container's give you a buzz 2 in bed early so you can get in the garden early 6am. 3 a late night is after 10pm.
Hahaha, I've never seen anyone toss their head back and pour onion powder on their tongues before, that was hilarious. Glad that was some good onion powder. Makes me want to go make my own. Lol
After I grind my onion/garlic etc. I put the powder back in the dehydrator to dehydrate it a second time in order to ensure it is completely dry. I do not use my Excalibur dehydrator for this though. I have a Nesco dehydrator I use for this additional step.
little at a time and dump the grinder after each powder time. also start off with a few pulse then hold the top down, dont let it get warm lol that makes it clump. i dont use the o2 absorber, i just powder it slow
Use cornstarch to keep it seperated. Just 1/8 tsp depending on how much you're making.
I would give up so much for that mushroom towel on the oven door. Idek know what to Google to find it. It's the best hand towel I've ever seen in my life so far. And the pizza looks so good too.
absolute classice refrigerator pickled classic banger recipe😙👌👌👌
I have a box chopper that I use. just cut the onion put it on the chopper and shut the lid. I don't know what I did my whole life without that thing. You can add cornstarch or arrowroot powder in the onion powder to make it clump less.
Try Caramelised Red onion chutney in a Thermomix. The best chutney on earth!
I literally did this yesterday with some okra, green beans, and peppers I had laying around. Going to try them tonight. Great idea for onions too!
Definitely want to try making my own onion powder. If you don’t have a dehydrator how long should they be in the oven for?
Adding rice will help absorb the moisture in the onion power shakers!
W
Can we get more of these videos, please! If I grow a lot, I don’t want it to go to waste, and I don’t want to just give it all away…some, sure…
I LOVE THESE GUYYS TOGETHER ....WHERE CAN I READ THE FAN FICTION????? LOL
Add rice to your shaker...keeps it from clumping
Slicing the onions super thin with a mandoline and adding some oregano…perfect for tacos.
for the onion powder, I think you can use the outer layers, (if its clean of course).
Couple grains of rice in the onion powder will keep it from clumping in the jar
Come on now I know you all know the difference between herbs and spices!
I gotta say... I laugh right along with you at the beginning of every video.
My sister freezes cucumbers on trays then puts them in a bag I will tell her to do onions that way too
How do you getbyourbonioms to grow so large? Do you have a video on it that you could link?
I also got one single huge onion. Didn't do anything different than all my other onions. Year of the giant onion.
Thanks for another funny and informative video. Btw. the editing is getting better and better!
1/4 teaspoon cornstarch will prevent caking
Where, is a good idea, to buy onions and garlic from to start growing in my yard?
I cut, dehydrate, then grind and dehydrate, grind that again if its cakey.
You can also Dehydrate your onions to make onion powder
I try not to waste hours on something that cost less than dollars at any grocery store.
I dehydrate my onions without turning them into powder. They're easier to use as a sandwich or burger topper or in place of fresh onions. I usually just buy my onion powder
I concur. Dried, chopped onion leaves way more options open, and clumping isn't an issue. I usually just grind em when I need powder.
Lol salt is the one we need to get right lol. I leave the sugar out of alot of my recipes lol
Y’all have got to make a blooming onion with one of those giant ones!!
Onion in the freezer..thank you for the tips...
A few grains of raw rice will stop it from clogging-up
best intro on youtube
Facts
k, the "enter laughing" doesn't get old :-)
you should freeze dry the onions for onion powder!
More info on the spice and nut grinder please.
"The Onion Boys" or for short, "The 'O' Boys"
kraut source lids no longer on the epic store 😭
You can also do onion powder with the greens
can you place a link for crowdsource
Add rice to the onion powder jar!!
I have an onion that has split 7 times.
Freeze dry Onion is awesome.
Sweeet nice onions I grew a few nice red onions
Why make powder? Using the flakes in cooking is just as good and in things like dips it adds a little texture.
Recently I tried making a jar of fermented onions instead of pickling. Really easy, the salt water brine and a spoon of whey from a yogurt. Added some black pepper and ginger and after a few days it came out fantastic! Awesome in sandwiches like chicken or salmon or even peanut butter ( I prefer savory PB sandwiches instead of PBJ). 💕 😘
Some ovens don't go to 140°
Lol I love the intro!!! 😂❤
Signs of aging 🤣😂🤣😂
I dry my chop onions via the dehydrator and my freeze drier. I keep the dried chopped onions in jars and vacuum bags. When I cook I grab the dried diced onions. I add the dried onions to my rice cooker when I am cooking rice for stir fry (and other dried veggies)....YUM
Where’s the weight in? 😄
Freezer bag Pro Tip: date & label each bag. Pro Tip pro tip: it's much easier to label the bags *before* you fill them.
Onions typically split when they are over fertilized. Usually too much nitrogen is the cause. In addition under watering onion plants, and extreme temperatures can cause this to happen. Some onion varieties are more prone to splitting than others, and the amount of spacing between them is also a cause.
After you grind the onion, put it back in the dehydrator and dehydrate a second time.
Thank you, my first time the onion still was rubbery after 8 hrs in the dh. still tasted ok, even chewy, I will try that, I have a jar full.
More onions Hermit!
Arrowroot has been used for anti caking.
I freeze chopped onions flat and you can easily break off chunks. It’s the odor in the freezer that is hard to contain.
You can pack the bag of chopped onions pretty tight and once they are frozen just bang the bag on counter like you would a bag of ice and they separate just fine! I pack as much as I can in a gallon bag!