Has anyone ever CANNED eggs?... UPDATE! I opened a jar!!!

Date sort Score sort
Scoop

Scoop

Songster
11 Years
Jan 16, 2009
1,775
16
161
Central PA
...not just pickled and refridgerated them but actually canned them in a water bath or pressure canner. I read that they will be rubbery. I don't care about that. I also do not want to freeze them. Just wondering if anyone on here has actually canned them and was successful at it.
 
Last edited:
They'd have to be pressure canned and I can just imagine what they'd look like after 75-90 minutes at ten pounds of pressure.

There aren't any approved directions for canning eggs and this time it's probably for a good reason.
 
I was actually wondering this last night. We were at a store that had pickled jalapeño eggs and instead of having a regular screw on lid, they had a short twist off lid like pickles have, the ones that 'pop' the seal when you twist it. I wondered if they'd canned them or vacuum sealed them or what.
 
I found directions when I googled this but I also wondered what the heck would the eggs actually look like when it's all said and done? Probably not going to try it, I don't want a big mess on my hands!
lol.png
But then again... It seems any time you use vinegar to can something the processing time is not all that long and it wouldn't have to be pressure canned. I do understand that since we are talking about eggs that adds another dimension to it with salmonila concerns.
 
A.T. Hagan :

They'd have to be pressure canned and I can just imagine what they'd look like after 75-90 minutes at ten pounds of pressure.

There aren't any approved directions for canning eggs and this time it's probably for a good reason.

I've pickled and canned tons of eggs and I have only used the water bath method. Stored in the pantry for 9 months to a year and never had a bad batch ever.

That's just my history. They are a little more rubbery than your usual hard boiled egg but I really like them. Pickling give you lots of room to experiment with different flavors.

One quick thing, if you use fresh garlic cloves in your pickling brine make sure you parch them first otherwise your brine and eggs will get a blue tinge, that creeps some people out especially if they aren't expecting it.

Good luck​
 
Pickled eggs are obviously low pH so therefore can be boiling water bath canned though I don't recall ever seeing any approved directions for doing so. Still, with a proper pickling solution it would be safe enough if pickled eggs were what you wanted.
 
A.T. Hagan :

Pickled eggs are obviously low pH so therefore can be boiling water bath canned though I don't recall ever seeing any approved directions for doing so. Still, with a proper pickling solution it would be safe enough if pickled eggs were what you wanted.

Why wouldn't you want tons of pickled eggs?????


droolin.gif
 
I love the idea of pickled eggs on the shelf ready to eat. Just may have to investigate this some more! You all have me thinking I just may give it a go...
pop.gif
 

Similar threads

Melko
    • Like
What should I do with all these eggs?
Replies
3
Views
1K
Sally PB
S
C
Quail Water base and Quart jars
Replies
6
Views
785
CliftonQuail
C
Smokerbill
    • Like
I'm Going to Make Pickled Eggs For The First Time
Replies
5
Views
1K
Smokerbill
Smokerbill
MamaPoult
Has anyone ever done this?
Replies
8
Views
368
MamaPoult
MamaPoult
L
    • Like
Water Glassed Eggs, I finally opened one
Replies
4
Views
2K
drycreek
drycreek

New posts New threads Active threads

Back
Top Bottom