Greetings!
Today I want to talk to you about canning eggs, but not pickling them. Until recently I, like most people, thought the only way you could safely store eggs was to pickle them. Not true!! I have found a couple of other ways for those who do not like them pickled. And have tried them with great success.
Start out with fresh eggs. If you live on a farm with laying hens, I am sure you want to put up some eggs for the winter months when the hens are no longer in production. Or if you are like me, the prices of eggs in the store go up, so this is a great way to save some money or have some on hand in emergency situations. I have two methods to share with you.
Canned hard boiled eggs.
Canned hard boiled eggs packed in a salt brine. To make the brine use a ratio of about 4 cups of water to 1 cup of salt and bring to a boil to dissolve all the salt. You will need to adjust the amount according to how many eggs you are going to can. Boil your eggs, cool and peel them. Be very careful not to break or crack the white. You do not want water getting into the yoke!! Set any aside that are not peeled well and use those up right a way, you don't want to can with them.
Place the hard boiled eggs in your sterilized jars loosely, they will expand slightly and float a bit. Cover with the hot brine, leaving about 1/2 head space. Use a rubber spatula to remove air bubbles. Place your lids and bands on in the usual manner. Process in a boiling water bath 25 mins for pints 35 mins for quarts. Cool in a draft free place. Check for proper sealing before moving them to your storage area. Like all canned foods they should be stored in a cool and dark environment.
NOTE: The eggs will be very salty. Rinse them off or even let them soak for a bit in cold water to help remove some of the salt. Don't add any more salt to them until you taste them!! Also they will most likely turn a light green. The green is from some oxidation and is harmless. The green color will not hinder the taste of the egg. These are best used in things like egg salad or on sandwiches.
CANNED OMELETS
Yes, canned omelets!! The picture above shows a regular mouth jar but I suggest you use a wide mouth jar if you have it available for ease of getting your omelet out, unless you want to eat it right from the jar, LOL.
Crack your eggs into a bowl and whip them up. I found that 3 large eggs per pint size jar works best, but you might have to adjust it a little. As always you need to wash and sterilize your jars prior to canning.
Some ingredients you can use for your omelet are pre-cooked sausage, ham, pre-cooked bacon, cheese and olives. I do not recommend things like onions and green peppers because they have a high moisture content and just do not come out well in this process.
Place your ingredients in the jar first then add your eggs. DO NOT FILL more than half way!! Your eggs will expand in the canning process as they cook and you do not want them to boil over. Place on your lids and bands in the usual way. Process in a pressure canner for 35 mins at 5 lbs pressure or 10 lbs if you are over 1000' elevation. Let the jars cool in a draft free place. Then check for proper seals before storing.
NOTE: Because you are starting with cold ingredients you need to start with a cold canner. Do not pre-heat it but place your jars and let them come up to temperature together. Then close the lid of the canner and wait until the steam has escaped at least 5 minutes before placing your pressure gauge. Once the gauge is rocking steadily then start your timing.
Getting the right amount in your jar can be tricky. A little under half full is fine, but definitely don't go over the halfway mark. It will make a huge mess in your canner if it boils over!! (I learned the hard way on that one, LOL)
All the pictures are from google. Just added this in because I forgot to do it, LOL.
If you found this post interesting and informative please up-vote and re-steem. It really helps me out!! Also I welcome comments or questions. I am always willing to share information and help when I can.
I appreciate you stopping by my blog!! Have a happy and blessed day!!
Another very useful post. Thanks for sharing.
Thank you!! I appreciate you taking the time to read my post and up vote, it means a lot to me. :-)
Enjoyed! I've learned somethin' new! Thank you!
You are most welcome!! And thank you!! I appreciate you stopping by. :-)
I've gotten back into eating eggs recently and will definitely try this out, very informative @alicemarie!
I just posted a new recipe for a potato caserole with loads of eggs, check it out :)
Hi @erikdenoorman! Thanks for your post. I will check out your recipe. Thanks for stopping by!!
Just came across your post. Very interesting!
@karenmakescakes Thank you so much! Do you do any canning? If so, you might enjoy reading some of my other canning posts. Have a great day and thanks for stopping by. :-)
I usually can some tomatoes for making sauces and soups or chili. Have not done much more than that in the past. I will take a look at your other posts, thanks!
Thank you! Very informative. I need to do this. I know our chickens will stop laying in late October until about March. (Store bought just don't have the same flavor. )
You are most welcome!! Thanks for your reply!!
upvoted.. very wild.. good idea
Thank you so much @rebeccabe!!