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

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Scoop, Dec 2, 2010.

  1. Scoop

    Scoop Chillin' With My Peeps

    Jan 16, 2009
    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: Jan 5, 2011
  2. Sir Birdaholic

    Sir Birdaholic Night Knight

    I tried it but they turned black & I threw them out.
     
  3. A.T. Hagan

    A.T. Hagan Don't Panic

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    Aug 13, 2007
    North/Central Florida
    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.
     
  4. WingingIt

    WingingIt Chillin' With My Peeps

    Apr 16, 2009
    I was actually wondering this last night. We were at a store that had pickled jalapeƱo 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.
     
  5. Scoop

    Scoop Chillin' With My Peeps

    Jan 16, 2009
    Central PA
    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! [​IMG] 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.
     
  6. celticfarmer

    celticfarmer Out Of The Brooder

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    Apr 30, 2009
    Northern MN
    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​
     
  7. A.T. Hagan

    A.T. Hagan Don't Panic

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    Aug 13, 2007
    North/Central Florida
    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.
     
  8. celticfarmer

    celticfarmer Out Of The Brooder

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    Apr 30, 2009
    Northern MN
    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?????


    [​IMG]
     
  9. Scoop

    Scoop Chillin' With My Peeps

    Jan 16, 2009
    Central PA
    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... [​IMG]
     
  10. M@M@2four

    [email protected]@2four Chillin' With My Peeps

    Mar 12, 2008
    USA
    Quote:[​IMG]
     

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