Now in time of plenty, gather and store for times of want.

[alwaystj9]

What brand of jar vacuum sealer do you use?

 

[tripletfeb]

Correct, mix the raw eggs, pour onto the tray (we purchased silicon trays for the dehydrator). I will look up the temperature we used, I think it was 130/135. The center of the tray did not dry as quickly/the same time, as the outer edges. We would remove what was dry, turn over the not quite dry area, and return the tray to complete.

When blending, I used a coffee mill, so it would be fine powder. Then I would dry the powder again for another hour. I'm not sure one has to do this, but it has worked for us and has remained dry.

When finished, the powder goes into a pint jar, with O2 absorber and vac sealed. I have used them recently and they are 2 years old. When I remove some for cooking/baking, I vac seal the jar again. If I am going to use some within the next week/10 days, I will just put the powder in a separate jar and not worry about the vac seal for the small amount.

I have two silicone trays but have five dehydrator trays total. I usually use parchment paper also. Thanks for the info!

 

[tripletfeb]

What brand of jar vacuum sealer do you use?

I use this one. It seals regular and wide mouth. Got it online

 

[rosemarythyme]

I don't get fancy with saving up eggs for winter (I just pack the fridge as much as possible and hope) but I agree this is a good time to start thinking about it! I've already had one hen begin molting and 2 others went broody and haven't resumed laying, so I'm no longer having to fight against the tide of eggs. So I've already slowed down on using them.

 

[C Siena]

What brand of jar vacuum sealer do you use?

We use an older model of Food Saver and then purchased the jar attachments (non brand name) for wide and regular mouth jars. We purchased them for $16 for the set from Amazon 3-4 years ago.

We have a few qt jars of dry eggs. I use the half gallon (Walmart) jars for flour (reg, wheat, rye). There are only 2 of us, so I didn't want the 5 gallon buckets.

We began to preserve/prep seriously, shortly after the gov't restrictions and mandates (ridiculous) about the virus.

 

[Mrs. K]

if you don't have a vacuum sealers, I have heated my jars in a 300 degree oven. Added my dry ingrediants, lids and rings to the hot jars. When they cool they will seal.

I have never done eggs - so I don't know if that would be safe. but I have done bread crumbs, nuts. A hot jar has less air in it, and it is dry air, when it cools it pulls the lid down tight, and that is air proof, so this is good for keeping moisture out.

Mrs K

 

[tripletfeb]

Someone could also purchase O2 absorbers. That works for me, I've used them for years before I got my jar sealer

 

[Mrs. K]

I have never seen 02 absorbers. Do you find them in the canning section?

 

[CoordinatedChaos]

Correct, mix the raw eggs, pour onto the tray (we purchased silicon trays for the dehydrator). I will look up the temperature we used, I think it was 130/135. The center of the tray did not dry as quickly/the same time, as the outer edges. We would remove what was dry, turn over the not quite dry area, and return the tray to complete.

When blending, I used a coffee mill, so it would be fine powder. Then I would dry the powder again for another hour. I'm not sure one has to do this, but it has worked for us and has remained dry.

When finished, the powder goes into a pint jar, with O2 absorber and vac sealed. I have used them recently and they are 2 years old. When I remove some for cooking/baking, I vac seal the jar again. If I am going to use some within the next week/10 days, I will just put the powder in a separate jar and not worry about the vac seal for the small amount.

Maybe a silly question, but how do you seal them? I've only ever seen people freeze dry eggs, not dehydrate, but I would LOVE to dehydrate them! Also, could you just vacuum seal excess in a mylar bag for long term, instead of jars?

 

[Mrs. K]

I just recently read this on another cite, but another 'way' of preserving eggs - is to make home made noodles and 'store' them that way.