Canning and Home preserving

[perchie.girl]

Okay thanks for the page of how

its to explain why you cant make them shelf stable

There are some great refrigerator recipes at the bottom of that page.

deb

 

[pennyJo1960]

I saved the page for later

 

[mixedUPturk]

its to explain why you cant make them shelf stable

There are some great refrigerator recipes at the bottom of that page.

deb

Okay so. Mr Robby warned me about fresh garlic in canning. I freaked out and tried to make my friend Throw Away the jars id made in August. My recipe does not specify pickled garlic. She said no, theyre too delicious and went to her computer. Read on several pages and gave me a summary of all she had read.

First of all botulism grows in oxygen free environment. Heat kills it. So if you properlly water bath can in boiling water for 20 minutes then botulism is gone. In addition to the canning, the brine (95% vinegar) is Also boiled for 5 minutes. All the cases she could find have come from fresh garlic put into oil for bread things then they dont heat that just stick a cork in it.

In addition to the heat killing it. The PH of vinager is too high to let the bacteria grow. My friend is a bit of a germaphobe and carries hand sanitizer everywhere she goes. She is positive if there were any germs, i have killed them. Furthuremore, egg pickling is widely practiced and has been for a very long time. Mine arent going into the fridge, Until theyre opened, and then of course they have to be refrigerated.

 

[perchie.girl]

Okay so. Mr Robby warned me about fresh garlic in canning. I freaked out and tried to make my friend Throw Away the jars id made in August. My recipe does not specify pickled garlic. She said no, theyre too delicious and went to her computer. Read on several pages and gave me a summary of all she had read.

First of all botulism grows in oxygen free environment. Heat kills it. So if you properlly water bath can in boiling water for 20 minutes then botulism is gone. In addition to the canning, the brine (95% vinegar) is Also boiled for 5 minutes. All the cases she could find have come from fresh garlic put into oil for bread things then they dont heat that just stick a cork in it.

In addition to the heat killing it. The PH of vinager is too high to let the bacteria grow. My friend is a bit of a germaphobe and carries hand sanitizer everywhere she goes. She is positive if there were any germs, i have killed them. Furthuremore, egg pickling is widely practiced and has been for a very long time. Mine arent going into the fridge, Until theyre opened, and then of course they have to be refrigerated.

Tecnically they should be pressure canned as a meat... But that would destroy the eggs.

There seems to be a choke hold on the food scientists getting things tested. I only posted that link because there are many new people to canning on this thread. Myself included. So I do research a lot of it. I had one fellow leave this list because people were doing not recommended styles of canning. He has a food scientist in the family.

So I just want to cover all bases. For now I will do as much canning as I can while following food safety practices. As well as give out the recommendations. People will do what they have done in the past...

Hey I am the one that washed a prime rib that had been left out....

deb

 

[pennyJo1960]

Perchie think of it I am here because you will research many things allot of us take for granted

 

[perchie.girl]

Perchie think of it I am here because you will research many things allot of us take for granted

thank you...
deb

 

[perchie.girl]

Ok I tasted after 24 hours in the fridge....

The eggs smelled wonderful. But:

The whites were extra firm...
The Yolks were yummy and creamy this means the heat didnt get to them.
The vinegar penetrated well into the yolks.
The Green olives with pimento tasted More like olives Very good.
The vinegar was tooo strong
The Garlic taste was non existant
The Pickling spice came through very mild

What I will do in future is:
Stick to refrigerator pickled eggs. My preference.
Lower the Vinegar to water ratio to 2 or 3 to 1 the last being the water.
Add in Onions and leave out the olives.
Put in more garlic but use the dried this time

What I will do with these eggs is:
Dice them for additions to Soups, Salads.
Make Deviled eggs
Try sauteing them with onions for a side dish.
The white was very firm like FIRM tofu. Would not be objectionable in sauteed foods with an Asian flavor profile.
I have used deviled eggs in Noodle soups... the yolk made the soup creamy. These egg yolks would be the same with out the added fat of the mayo. and diced egg white would add tartness.

Hmm I wonder how they would survive the Drying process. sliced up ... Hmm...

For what its worth I try not to waste anything... Remember this is a learning process...

deb

 

[Farmdog267]

Well didn't follow much of @mixedUPturk 's recipe... Well I mostly didn't follow it.... at all...

I loosely followed a recipe from
Homesteading Family

I added in more turmeric and a whole head of garlic and a heaping spoon full of pickling spices. Oh and I also added in Green olives with pimento in them.

Not an apple cider vinegar Fan
So I used:
4 C white vinegar
1 C Water
1 Tb turmeric
1 Tb heaping Kosher salt
1 Tb heaping pickling spices
1 head of Garlic thereabouts after I got done mangling it.... Enough for four for each of six jars.

This sounds good, gonna have to try it in the near future. Thanks

 

[pennyJo1960]

Interesting if you try to dry them would love the result posted
like in the dehydrator

 

[BlueBaby]

Anyone canning something this week?