Q&A for How to Store Garden Onions

Yes, but only if you use pressure canning. Pressure canning helps kill microorganisms and prevents botulism bacteria from forming. Start by chopping up the onions and boiling them for about 5 minutes. Then, place them in heated, pint-sized (473.1 mL) jars and add 0.5 tsp (3 g) of salt to each container. Pour boiling water into each jar, leaving 1 in (2.54 cm) of headspace on top. Finally, remove all air bubbles before sealing the jars shut.

Remove the skins and slice the onions thinly. Then, place them in the dehydrator. The onion slices should feel brittle once they're completely dehydrated.

To freeze whole onions, blanche each one until the middle is heated. Make sure each onion is cooled, drained, and packed in a freezer-safe bag before sliding them into the freezer. To freeze chopped onions, slide the pieces into a freezer-safe bag without blanching them.

If you only want to keep it only for a few week I would put it in a dry, cool place like a basement. If you want to keep it for longer, you can chop it up and freeze; it will come in really handy for quick meals.