They did those open kettle . No longer recommended . Bring to a boil ladle or pour into hot jars and seal . Grandma and mom both did tomatoes that way . Old wives tale is pregnant women could not can that way as their body chemistry made the food spoil . My take on this is a pregnant woman was a little slower canning and the liquid cooled enough before sealing to cause spoiling .
Oh yeah, these aren't canned, just fridge eggs... The not fitting in the canner being one reason; the fact that a quart jar might last one day once opened being the other lol... We eat them too fast to bother canning them
Lol old wives tales... Poor pregnant women can't catch a break... I would venture to guess it was more because the smell would probably make her run for the loo too much, and trying to lift a pot that heavy would cause some serious issues with baby...
Or she might be too slow... Lol
Edit* I should add that canning eggs has serious risks of botulism...one major point being, the white CANNOT be broken exposing the yolk... As long as the yolk is completely encased with white, the risk is significantly less... But the eggs get kind of rubbery too
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