Soungs crazy right? They SAY you can’t do it ‘safely’. But I am hear to say that YES YOU CAN can hard boiled eggs and pickled eggs….Let me dispell the epic myth about canning eggs. The USDA has only this to say: it has not been proven safe to do so. All that really means is that they haven’t taken the time to test it!!! But in FACT people have been doing this for generations and I have yet to find a single case of samonella or botulism related to home canned hard boiled eggs!!!
Anyway, on with the good news:
Hmmm…yes YOU CAN can hard boiled eggs! It is rather simple too as long as you have water bath canning supplies!
Note: this method is best used only for quarts and use the regular mouth size (this aids in keeping the eggs in the brine solution.
As always, be sure to follow proper canning instructions to get your jars and lids ready. Remember! The Ball canning lids only need to be washed now. DONOT and I repeat, DONOT bring to a simmer anymore, otherwise you might experience lids seal failure.
Now for the fun part.
Hard Boiled Eggs:
Get you jars going along with your water bath canner.
Get your eggs together and bring to a ‘soft’ hard boiled status.
Personally I like to use FRESH eggs that I pick up at the local Farmers Market
Peel them, rinse well, set aside.
You will only want to use eggs that are intact, no cracked eggs! Tiny nicks are okay.
I get about 10 regular eggs into one quart jar.
Your liquid will be a simple brine solution:
I use a 25% salt (either canning or non-iodized salt) solution with about 50% sugar. So your ratio will be 1 cup salt, 2 cups sugar to 4 cups water. This amount will be enough to do about 3 quarts. Bring to a boil enough to dissolve the salt and sugar. You will want to keep an eye on this so you don’t burn the solution. Stir as needed.
Once the liquid brine solution is ready get your hot jars out of the oven (this is how I keep my jars hot, 250 degree oven on a cookie sheet) and place about 10 soft boiled eggs in each jar. You do not want to have the eggs go above the first ring on the neck.
After getting all eggs into the jars ladle your brine solution into each jar. You will want to leave about a ½ inch head space.
Wipe the rim with a rag to remove any salt/sugar solution.
Place lids on and then the rings tightening to finger tight.
Place your jars into the water bath canner and bring back to a boil.
Place lid of water bath canner on.
Now WAIT!
Processing time is as follows:
For those living under 1,000 feet in elevation process for 25 minutes.
For those living between 1,000 and 2,000 feet in elevation process for 30 minutes
Once you have processed them then take them out and cover as you would normally any other home canned fare.
These eggs will turn a slight tan color but that is OKAY!
The night before using I recommend taking them out of the jar and soaking in cold water to dry the salt out. But its not really necessary. Just remember that anything you add these eggs to (they can be used in any dish requiring cooked eggs or eaten just like they are if you are brave!) you won’t need to add SALT to!
Pickled eggs you will do the same steps, but instead of salt you will/can use your favorite pickled egg solution!
Enjoy!
survivingshtfmom 