Do you have chicks and enjoy fresh eggs? If so, are you looking for ways to preserve and utilize your fresh eggs? There are no safe approved canning methods for eggs. Two approved methods for preserving eggs are: pickling, if kept at 40 degrees or lower and freezing raw.
Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.
Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.
The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars go to https://nchfp.uga.edu/how/can_01/sterile_jars.html.
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.
Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
RED BEET EGGS 1 cup red beet juice (from canned beets) 1½ cups cider vinegar 1 teaspoon brown sugar a few canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS 1½ cups pasteurized apple cider ½ cup cider vinegar 1 package (about 12 oz.) red cinnamon candy 1 tablespoon mixed pickling spice 2 tablespoons salt 1 teaspoon garlic salt
DARK AND SPICY EGGS 1½ cups cider vinegar ½ cup water 1 tablespoon dark brown sugar 2 teaspoons granulated sugar 1 teaspoon mixed pickling spice ¼ teaspoon liquid smoke or hickory smoke salt 2 teaspoons salt
CIDERED EGGS 1½ cups pasteurized sweet apple cider or apple juice ½ cup white vinegar 6 thin slices of onion 1½ teaspoons salt 1 teaspoon whole pickling spice 1 peeled garlic clove
DILLED EGGS 1½ cups white vinegar 1 cup water ¾ teaspoon dill weed ¼ teaspoon white pepper 3 teaspoons salt ¼ teaspoon mustard seed ½ teaspoon onion juice or minced onion ½ teaspoon minced garlic or 1 peeled garlic clove
PINEAPPLE PICKLED EGGS 1 can (12 oz.) unsweetened pineapple juice* 1½ cups white vinegar 2 medium onions, peeled and sliced ¼ cup sugar 1 teaspoon salt 1 teaspoon whole pickling spice *If sweetened pineapple juice is used, omit sugar
Remember pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees Fahrenheit.
Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.
Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.
Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.
Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.
Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.
Get your eggs together and bring to a ‘soft’ hard boiled status. Personally I like to use FRESH eggs that I pick up at the local Farmers Market Peel them, rinse well, set aside. You will only want to use eggs that are intact, no cracked eggs! Tiny nicks are okay.
Soungs crazy right? They SAY you can’t do it ‘safely’. But I am hear to say that YES YOU CAN can hard boiled eggs and pickled eggs….Let me dispell the epic myth about canning eggs. The USDA has only this to say: it has not been proven safe to do so. All that really means is that they haven’t taken the time to test it!!! But in FACT people have been doing this for generations and I have yet to find a single case of samonella or botulism related to home canned hard boiled eggs!!!
The night before using I recommend taking them out of the jar and soaking in cold water to dry the salt out. But its not really necessary. Just remember that anything you add these eggs to (they can be used in any dish requiring cooked eggs or eaten just like they are if you are brave!) you won’t need to add SALT to! Pickled eggs you will do the same steps, but instead of salt you will/can use your favorite pickled egg solution!
Once the liquid brine solution is ready get your hot jars out of the oven (this is how I keep my jars hot, 250 degree oven on a cookie sheet) and place about 10 soft boiled eggs in each jar. You do not want to have the eggs go above the first ring on the neck.
I use a 25% salt (either canning or non-iodized salt) solution with about 50% sugar. So your ratio will be 1 cup salt, 2 cups sugar to 4 cups water. This amount will be enough to do about 3 quarts. Bring to a boil enough to dissolve the salt and sugar. You will want to keep an eye on this so you don’t burn the solution. Stir as needed.
Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.
The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs. For sterilizing glass jars go to https://nchfp.uga.edu/how/can_01/sterile_jars.html.
Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.
Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions.
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.
This is what happens when you Pressure Can Eggs
FAQ
Can eggs be pressure canned?
How do you preserve eggs for years?
How long can canned eggs last?
How do you pressure can pickled eggs?
For pressure canning pickled eggs, bring the water in the pot to a boil, then let it continue to cook for an additional 15 minutes. Remove the jars from the water using tongs to keep from burning your hands, then let them cool completely on towels on the kitchen counter or table.
Are eggs good for high blood pressure?
Most likely eggs won’t have much of an effect on high blood pressure. Your blood pressure is affected by your total dietary intake along with your physical activity levels and your family history. Eggs are a healthy food to eat, but to lower your blood pressure, try to eat a DASH (dietary approaches to stop hypertension) diet and increase your physical activity. I would recommend consulting a dietitian for the DASH diet and talking to a doctor because changing your exercise routine if you have high blood pressure.
Why should you avoid pressure-canning eggs?
Pressure-canning eggs will give them an almost burnt texture and flavor which is why you should avoid it. Canning food is an age-old method of storing food and was once the only way to preserve food without refrigeration. Of course, now it is mostly done to add a bit of flavor to food or to naturally preserve it for later use.
How do you cook peeled eggs in a canning pot?
Place the peeled eggs back into a pot of water and raise the temperature of the water to 200 degrees to kill any bacterium on the surface of the eggs. Place your canning pot on the stove with 3 to 4 inches of water in the bottom, place your jars in the canning pot and preheat them.