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            "text": "Storage and Use",
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                    "text": "Onions should be cured in the sun for 2-7 days.\nPartially cover the bulbs with tops to prevent sunscald.",
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                    "text": "Finish drying inside for 3 to 4 weeks, out of direct sunlight in a well ventilated area. Spread onions out no more than 2 layers deep on newspaper or hang them in small bunches. When ready the skins will be papery and the roots shriveled.",
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                    "text": "Remove the onion tops before storage.",
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                    "text": "Whole onions keep longest, for several months, in a cool dark, dry place.",
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                {
                    "id": "p2.2.5",
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                    "bbox": {
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                    "text": "Cut onions keep for 7 days in the refrigerator, with the peel left on when possible.",
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                {
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                    "text": "Onions can be frozen without blanching. Peel and chop the onions before placing them in freezer containers.",
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                    "id": "p2.2.7",
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                    "text": "Onions can be canned in a water bath if pickled in vinegar. Onions will be mushy if pressure-canned.",
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            ]
        },
        {
            "id": "p2.3",
            "order": 10,
            "type": "heading",
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            "text": "References",
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        },
        {
            "id": "p2.4",
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            "type": "text",
            "bbox": {
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            "text": "Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service"
        },
        {
            "id": "p2.5",
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            "bbox": {
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            "text": "Johnnyseeds.com. 2018. Onions. http://www.johnnyseeds.com/vegetables/onions/white-spear-onion-seed-503.html?cgid=onions#start=1 (accessed 15 June, 2018)"
        },
        {
            "id": "p2.6",
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            "bbox": {
                "l": 34.32,
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            },
            "text": "Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on[p2.6.1] Acre. SkyHorse Publishing. New York, New York.",
            "children": [
                {
                    "id": "p2.6.1",
                    "order": 14,
                    "type": "text",
                    "bbox": {
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                    },
                    "text": "1/4",
                    "attrs": {
                        "inline": true,
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                }
            ]
        },
        {
            "id": "p2.7",
            "order": 15,
            "type": "text",
            "bbox": {
                "l": 33.84,
                "t": 294.48,
                "r": 296.4,
                "b": 245.04
            },
            "text": "Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobCh-MIlcD4wODV2wIVC77ACh35tAAVEAAYAiAAEglVnPD_BwE(accessed 15 June 2018)"
        },
        {
            "id": "p2.8",
            "order": 16,
            "type": "text",
            "bbox": {
                "l": 34.32,
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            },
            "text": "Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois."
        },
        {
            "id": "p2.9",
            "order": 17,
            "type": "figure",
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        {
            "id": "p2.10",
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            "type": "figure",
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        {
            "id": "p2.11",
            "order": 19,
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            "text": "RECIPE",
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            "level": 3
        },
        {
            "id": "p2.12",
            "order": 20,
            "type": "heading",
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            "text": "Dilled Salad Onions",
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        {
            "id": "p2.13",
            "order": 21,
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            "text": "From The Mini Farming Bible"
        },
        {
            "id": "p2.14",
            "order": 22,
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            "text": "Pack into sterilized pint jars:"
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        {
            "id": "p2.15",
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            "text": "• 3 lbs onions, peeled and sliced thinly\nBring to a boil:"
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                    "text": "1½ cup vinegar",
                    "marker": "•"
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                {
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                    "text": "1 c[p2.16.2.1]up sugar",
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                            "text": "1/2",
                            "attrs": {
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                                "bbox_estimated": true
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                        }
                    ]
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                {
                    "id": "p2.16.3",
                    "order": 28,
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                        "l": 326.88,
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                    "text": "c[p2.16.3.1]up water",
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                            "id": "p2.16.3.1",
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                            "text": "3/4",
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                {
                    "id": "p2.16.4",
                    "order": 30,
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                    "text": "1 tablespoon salt",
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                    "id": "p2.16.5",
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                    "text": "1½ teaspoon dill weed",
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            "type": "text",
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            "text": "Poor into pint jars leaving[p2.17.1] inch head space. Process in a boiling water bath canner for 15 minutes.",
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                    "text": "1/2",
                    "attrs": {
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                        "text_span": 9,
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                }
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        },
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            "text": "KYSU.EDU/AG @KYSUAG"
        },
        {
            "id": "p2.20",
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            "type": "footer",
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            "id": "p2.21",
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            "text": "COOPERATIVE EXTENSION PROGRAM",
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        },
        {
            "id": "p2.22",
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            "bbox": {
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            "text": "Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019",
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        {
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            "text": "KYSU-CEP-FAC-0013",
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    ],
    "excluded_furniture": {
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