God bless you for taking the time to make this video. Years ago I made these and then forgot how. A few years later I looked up a recipe and got spooked because everyone said “Oooh no, too scary, don’t do it in the canner,” so I gave up. Thanks for sharing unapproved info that could be lifesaving down the road. Again, God bless you! John 3;16
Been hot water canning pickled eggs for over 50 years without mishap. I can 25 quarts every two years. The older they get the better. Just make sure you sanitize the jars and lids. I have never had a failure.
@@kimberlyrichardson3793 We refrigerate the pickled eggs after opening a jar. Always have. Some may not, but as a certified food handler, registered nurse, and certified health coach, I like to refrigerate them for optimal safety and longevity. -LeeAnn
Absolutely beautiful. Love the fact that you don't give a dime about what the USDA recommends. The jar, looks really nice. A piece of art. I am cooking it in the background as I type!
I would like to say thank you for adding the ingredient portions for these canned eggs it makes a huge difference especially for us newbie canners! 8 cups vinegar 8 cups water 50:50 ratio. Thank you for explaining
I've been making pickled eggs for a few years now. My main recipe is similar to yours. I use apple cider vinegar rather than white and switched out the white sugar for some molasses. My uncle who was born in 1935 says they're the best eggs he's ever had though he may just be buttering me up so I'll keep making them for him. I've always stored them in the refrigerator because I have no experience with canning but the next batch I make I think I'll be trying your method. Thanks for sharing your knowledge.
Thanks for sharing your story with us! Pickled eggs are great, especially when they don’t have to take up space in the fridge long term. We store our fermented sauerkraut in the refrigerator so not having bulk pickled eggs in there too helps free up space.
I have made pickled eggs for 55 years, my Father who taught me, for a lot longer than that. We have never boiled (water bath) the pickled eggs....and have never got sick. Just make sure all eggs are completely submerged in the pickling solution. My eggs are never refrigerated and are just put in the pantry. I usually make 3-5 dozen at a time and always have at least a couple of jars ready to eat. There have been times where I have lost track of a jar and one time, had a jar 9 months old. Those 9 month pickled eggs were the best!!!
You have NO idea how many times I have viewed this video. I have yet to complete the task, but one of these days, I will make it happen. My family loves pickled eggs. On my bucket list for sure. Thank you!
@@dawnquinn7964 whatcha waiting on, the next egg sale? Hahaha. We just opened a jar of pickled eggs that were canned 2 years ago…perfect! I would encourage you to make some. Don’t delay. Check this out. CANNED PICKLED EGGS | 2 YEARS OLD & STILL PERFECT ruclips.net/user/shortsEC6DAizRVug?feature=share
Oh my goodness, I remember seeing white vinegar eggs in my grandma’s pantry some 50+ years ago! I knew there was a way to make them shelf stable but couldn’t ever find a recipe and she passed when I was just a kid. Just wonderful thank you! I do have a new subscriber request if at all possible. After reading ALL the comments, I did see you mention the Purple Beet Eggs can be shelf stable too. Would it be possible to do a vid? I remember seeing those beautiful purple eggs in the pantry as well.
We’ll do our best at making a video on beet pickled eggs (after apple processing ceases). They’re pretty good too! Thanks for watching and your nice story behind pickled eggs.
I'm glad you explained why the band of the lid doesn't stay on. I am new to this and was like "why'd they make these stupid lids come apart like this". Now it makes sense. Great video I am trying this tomorrow!
I just canned a dozen eggs and I did one change. I added some balsamic vinegar along with apple vinegar and white vinegar. They look good. Will be hard waiting 2 weeks to see how they came out. I used red onion, garlic, peppercorns and jalapeno peppers. I am doing this for hurricane prep as well as long term storage. By the way, I used an electric pressure cooker (Cuisinart) at low temp for 10 minutes. The eggs were really easy to peel.
I just finished canning 4 dozen medium eggs. I learned this back in the 60's. My mom's family was from Gibson, Pennsylvania but we lived in Connecticut. The only thing I didn't see you do was sterilize the jars and lids before packing. I went 10 eggs per jar, but it was crowded, I'll do nine next time, so I have more space for veggies. Thanks for your video and reconfirming my method and time in the water bath.
I have a question..... I followed this recipe and had some of the eggs rise above the brine while the jars were down in the cupboard. I want to try the eggs and the seals are good but was wondering if I should throw away the ones that were above the brine or if they are still safe to eat? Also I'm assuming that the ones in those jars that stayed under the brine are still perfectly fine?
@@mariaguigar6276 I'm not sure what you mean by, above the brine. The brine should have filled the jar to within a quarter to a half an inch. There shouldn't be enough room for anything except some spices to rise above the brine. Now if you're simply talking about the eggs floating, yes some will do that if the jar isn't packed tight enough that they can't move. Depending on how long you had them on the shelf you should have flipped them over every week or two so that the brine was able to cover them and let the spices redistribute. The thing to watch out for is any kind of bad smell or any kind of black or other color forming that doesn't match the seasoning you used. I've never had problems, but I've always made sure the jars stayed completely under water during the water bath and I've always done the bath for at least 15 minutes at a good simmer. If they don't have a funny odor or taste, eat one and wait a few hours if you're still worried. If you followed the directions, they should be fine. Now I'm curious, post a reply after you've had a chance to try them. 🤞🤞
Thank you so much for this video! I very much appreciate the step-by-step with measurements, and the fact that there is no wasted time, but it's not too fast, either. I love "Amazing Grace" in the background. God's richest blessings on you, my sister!
I loved this video! You explained the whole process in a very straight forward way. I have been looking for days for a video like this. Thank you so much! Now I know how to pickle eggs!
Thank you. My chickens are not very productive in the winter. This time of year I get so many eggs I cant give them away quick enough. I think you are way cool. Rev
I cook my eggs starting in cold water, boil for 5 minutes, then take of the heat cover for 15 minutes, then dump the hot water and fill the pan with could water and ice. Let it get cold and peel or put the eggs in the frig and peel later. Easy Peel !
This looks like an awesome recipe my daughter loves pickled eggs I'm definitely going to try this one God bless you and keep you and thank you for sharing
Nice, easy instructions. I did some creative things with the extra broth.... canned a jar of pickled asparagus, put in a jar with sliced carrots in the fridge for a fresh pickle, and just canned the rest of it by itself to have for whenever.
Just tried making some pickled eggs for the first time. I cheated and grabbed a dilly bean mix. I did the water bath and let them boil for about 15 minutes. Started reading in that time and was getting conflicting information about canning them. Thanks for the video!
Sounds good! There’s a lot of conflicting canning “information” out there. We promise you these canned pickled eggs are great and stable. We’ve been home canning for 26 years now. Pretty sure we’ve got it figured out 😉. Appreciate your comment!
I am canning pickles. Juice for pickles is white vinegar, salt, sugar and pickling spices. Plan to use this juice and can some boiled eggs. Thanks for useful info. such as water bath timing. My son loves the pickle juice taste but not the pickle texture. Thanks again.
Sometimes peeling hard boiled eggs can be a challenge. We’re putting a variety of items on our pantry shelves. Thanks for leaving us a comment. We appreciate your friendship.
@@RuffCut hi there. It’s not the best practice to do however we do it sometimes. If we do we try to put cardboard between them. That’s where the box the jars come in is handy. We try to leave the plastic on around the box itself when we open them and once jars are filled and canned we put back in the box and on the shelves. Have done it for years that way. The concern stacking on top of other jars is the weight could make the bottom jar seals loose. We’ve not had issues but I’m sure that’s just luck. It’s best not too if you can avoid but I’d rather have stacked jars and maybe loose a couple than to have none. Lol. :) Hope you are doing well and have a great week. Blessings to you and yours!
I am so glad to have watched this video. I thought that the white had to be totally unbroken to pickle for long term storage. I am glad to know that it's not true!
I’m sure some would disagree with me but we’ve never had problems with using them. With 26 years of canning experience, nothing scares us. If we can fit it into a mason jar, it gets canned 😉 We appreciate you watching and leaving a message!
My favorite pepper for pickling is “mansana” peppers. They’re named mansana (apple) because the look just like a little yellow apple with tiny black seeds, like an apple. Spicy but not too much, with a meaty flesh (yum). Hispanic supermarkets have ‘em
So glad I found ur channel too..I have never eaten a pickled egg ..but with all this stuff on food ..etc.. I want to hurry and get started ..these look really good..will make them hopefully tomorrow..thank u !! Stay safe out there..ur fixing to need all that food u have made..I also saw a man make one with polish sausages..would like to try meat in some also..have u tried any with meat.. take care🤗🤗
Looks delicious! I have a few questions though. Did you let the brine cool before adding it to the jars? Did you have any brine left over? And, have you ever had a jar on the shelf go bad? I'm definitely going to do this! Thanks for the recipe!
Hello there! The brine was only heated up enough to dissolve the sugar and salt, so not very warm at all. I did not let it cool down before adding it to the jars. Yes, there was some brine leftover. Just plop in some more boiled eggs and either can it or keep them in the refrigerator to enjoy now. We have not ever had any jars “go bad” on the shelf. Thanks for watching and asking questions!
@@OutdoorsandCountryLiving What is the average temperature of the area where you store your pickled eggs on a shelf or pantry? I keep my house at 77-78 degrees and am concerned that might be too warm.
Amazing Grace cover your family. Thanks for your teaching . I’d like to know when you cut the eggs is the yolk still yellow or is brown? Thanks for your answer . Be blessed
Going down into the cupboard to try these pickled eggs for the first time after following your recipe I realized that some of the eggs had rose above the brine are those eggs still safe to eat or should they be discarded? I'm imagining everything that is under that brine in those jars is still good? Thank you for any advice!
Very nice and soothing thing to watch this lovely morning! Thank you for sharing your recipe with us, I'll definitely be trying these soon! Have a great day and God bless! 🙏
We appreciate you watching and leaving a note here. These pickled eggs are great to have on the pantry shelf and are also delicious. May God bless you in your preparations! -Tom & LeeAnn
Hi there! Artificial sweeteners are not recommended for canning as they can negatively alter the taste to the point of being quite unpleasant. The sugar can be omitted as it is used primarily in pickling brines to tame down the tartness of the vinegar and balance flavor. Using other natural alternatives such as honey, agave, or pure maple syrup to add sweetness are also options. Thanks for watching and asking this question!
You don't need canning equipment, my friend! Use what you have. You can usually water bath quarts (or pints) in a large soup pot. Just place a flat metal grate or even a wash cloth on the bottom to keep the jars from bouncing around in the pot while boiling. Fit as many jars in as you can. If you don't have canning jars, save your used jars that have a soft rubber seal around the inside of the lid. I use spaghetti sauce, pickled products, or others to water bath (they cannot be used, however, in a pressure canner!). Improvise! Dip off the hot water when done and lift jars with a thick hand towel or use a pair of strong tongs. Keep the hot jars covered with a light towel to prevent cold drafts and let cool completely before moving them around too much. If the lids do not seal, (EVERY type of lid fails occasionally) place that jar in the fridge and eat soon. I would keep the size of my jars to a quart or smaller. Be brave and get to canning!
I’m new at canning. I loved this video. The step by step along with your calm voice was perfect! I do have a question. A couple of the eggs were about 3/4 out of the brine in the jars when you put the lids on. Will that effect those eggs negatively or will they sink down into the brine in the bath? Thanks alot
They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.
Hi there! I’ve never used quail eggs, so I can’t positively answer that one. I’d assume you could but I’m not 100% sure. With any canned food, you know it’s no longer safe to eat if the contents are foamy, discolored, smells funny, or the seal/lid has popped up or open. With eggs, you’d definitely know they aren’t fit for eating, as they would smell really bad. Hopefully this helps answer your questions. Thanks for watching and commenting. -LeeAnn
@@LoveMusic-pd5iz the toxin which causes botulism is such, but the canned food will display visible signs of spoilage (discoloration, foam, froth, malodorous, obvious signs of it not being fit to eat). We’ve never had any issues and have lived healthy the past 26 years of eating home canned goods 😂 When in doubt, throw it out.
I enjoyed this video. I’ve been pretty nervous about canning stuff that’s not approved. One day I’m going to work up the courage to make some pickled eggs lol.
Don’t let it make you nervous. Once you get the hang of canning and find your comfort zone, you’ll be canning everything that fits in a mason jar. Find that courage as we’re entering rough waters! Blessings to you and your family-Tom & LeeAnn
@@maggieruelas8050 not approved means the USDA has not deemed it “safe” for home canning. Many experienced home canners will can “non-approved” foods despite the USDA not putting their stamp of approval on it. It’s an “at your own risk” canning project.
No, not at all. The sugar is added to help cut the tartness of the vinegar, not necessarily to make the eggs taste sweet. Thanks for watching and asking! Vinegar is the life preserver, everything else is for added flavor.
Very nice video. Only i didnt catch what you did after putting the filled jars into the water, and it started boiling you set the time for 15 min. Whas that 15min of boiling? Or slow. I could quit hear. Thank you.
15 minutes in the water bath is plenty of time for safety unless your elevation is greater than 1,000 feet. See video description for elevation time adjustments.
grind up your shells and feed them back to your chickens, mix into your garden soil to prevent blossom end rot and sprinkle on top for slugs, or use it yourself for extra calcium and minerals.
We always put egg shells in our garden to amend the soil. Having enough calcium in the soil does help avoid rot. We keep a kitchen compost bucket to place all food scraps, coffee grounds, used unbleached coffee filters, used tea bags, etc. and we toss this into our gardens routinely.
Thank you for the great recipe, I plan to try this one. After watching several other videos they mentioned not to use chipped or rough pealed eggs as they could cause botulism.
Hello and you’re welcome! Using eggs with a tear in the white isn’t the issue with bacteria entering. It’s all about the proper processing and the lids/seals being intact to the jars. Eggs don’t naturally have botulism. To each their own I suppose, but in our 25+ years of home canning, we’ve never had any problems. We appreciate you watching!
I made some today, great recipe! So much scare tactics around rebel canning. I read not to water bath eggs but then many do. Obviously you’ve never had an issue.
No issues here, but you're right about the scare tactics. We've got to be creative and confident these days to preserve food. You bet our Grandmother and Great Grandmother did just this in the past! Appreciate you watching and leaving us a message.
With all the current "warnings" and fear tactics about the past practices I wonder how past hundreds of generations were able to survive 🙏 The current narrative is to take ppl away from natural products, believe that it's ok to eat artificial meats and that chemical/pharma industry has our wellbeing deep in their hearts 😟
I know the longer the better for flavor, but what's the shortest time before trying it required for the pickling? If I need to adjust my recipe I want to know sooner rather than later!😁
We appreciate you watching! They are quite tasty pickled eggs. Get creative with them. Add in what you like. You can also use white vinegar if desired.
Your video is truly great. Thank you so much for sharing your recipe and expertiese on shelf-stable pickled eggs. I'm definitely subscribing to your channel and will share this video with my friends and family. God bless.
Hi, very informative video. Unfortunately I watched this the day after I made my pickled eggs. Hence need few clarifications please: - I did not do a water bath. Rest all process was same. After pouring the brine I left if on my counter top as is. Will there be an issue since I missed the water bath? - My lids are just the regular metal lids. Not the mason jar ones. Is that okay? - I believe I can leave it on the countertop for 2 weeks before consuming. Once I open, I understand it needs to be refrigerated. But is there an expiry to the opened jars? Should we consume within any set days after opening? Thanks in advance.
Hello! We’ve not ever left pickled eggs at room temperature submerged in the brine, so we can’t speak confidently about this. Have heard that some do this so long as the eggs are fully submerged (the vinegar brine prevents bacteria from forming). Be cautious! Storing them in the refrigerator is best practice if you’re not canning them. As for the lids, it’s fine as long as you keep them in the refrigerator until eaten. We’ve kept pickled eggs in the refrigerator for several months before completely eating and they have been fine.
@@OutdoorsandCountryLiving Thanks a lot for responding. It was out for 24 hrs and then I kept in the refrigerator now. Next time I will do water bath as you mentioned. Thanks again. Take care
2 part question, first how long will they store in the pantry? And second how long will they last in the fridge after opening? That's for your time and thanks for the video.
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but happens from time to time (likely wouldn’t do with eggs). When in doubt, throw it out. We have canned pickled eggs on our pantry shelves that are upwards of 1.5 years old and they are still good to go. After opened, they will remain good in the refrigerator for several months, as long as all eggs are submerged below the brine (the vinegar brine prevents bacterial growth).
We are asked this question often on the majority of our canning videos and here is our answer (as also stated in the video description). FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. We have shelf-stable pickled eggs on our pantry shelves that are over a year old now and still waiting for us to eat them. Thanks for asking!
Hello! I am wanting to try canning my own foods. And this recipe looks really good! I have a question though how long do you typically store your canned foods before consuming? Also, is there a timeframe in which canned food goes bad?
Hi there! It is best to allow pickled products to sit in the jars for at least 2 weeks before consuming to allow the brine to fully pickle the food. As far as other foods, you could eat them right away after processing the jars. We typically can our foods for long-term storage/use, so we don't consume them right away (and we are usually working on eating older items first). As for the life of home-canned goods, you'll hear many different time frames. We have eaten canned foods many years beyond the original date we processed them. As long as the lids/seals are intact to the jars and there isn't anything funky going on inside the jar (discoloration, foamy/frothy, odor, etc.), they are usually good to eat. Obviously, good judgment and common sense come into play as well with this. Let us know if you have further questions. Thanks for watching! -Tom & LeeAnn
LeeAnn, can I use my Presto Pressure Canner 'stock pot' for water bathing this recipe? Can I place the lid on lightly since I'm not pressurizing? Does this make sense? I don't have any stock pots and I'm trying to keep cost down since I just purchased the Presto Canner and an induction plate because my glass top stove is old. Love your videos and I can't wait to pickle eggs! Thank you!!
Yes, you absolutely can use your pressure canner as a water bath. Keep the lid unlocked and lightly on just as you mentioned. Use the rack in the bottom as usual. Just be sure to cover the jars with 1-2 inches of water when water bath canning in the pressure canner. Also, omit the weight if your pressure canner model has one when water bath canning.
@@OutdoorsandCountryLiving THANK YOU LEEANN FOR YOUR QUICK RESPONSE!! I just received my presto induction pressure canner and a duxtop induction portable burner (b/c I have an older glass top stove). I am so excited to try your pickled egg recipe!! Given what is going on in the world I feel like I have more control with food prepping using a pressure/water bath canner. There are so many options to create a healthy well balanced food source stockpile for my family with pressure canning. No wonder why our ancestors canned!! The times we current live require us to be more self sufficient! Thank you for all that you do with this channel!! HUGS!!!
How long of a shelf life are we talking about, I just did my first batch last month and have the in cool dark place. They have all sealed properly and I’m doing another batch today, I tried a jar for the first time a week ago and they’re delicious!! Just not sure of the shelf life?? Larry
We’re still eating our canned pickled eggs that we made 2 years ago. Perfectly delicious! As long as the lids are sealed, home canned goods last many years when stored properly.
Since the pickled eggs are water bath canned, the few eggs that aren’t fully submerged will not spoil and will still fully pickle, absorbing the brine. Traditionally, pickled eggs are to be fully emerged in the brine if storing in a refrigerator and not canning them. In this video, we canned them to allow for long shelf life. They are delicious, as we opened and enjoyed some last week. Once a jar is opened, we store it in the refrigerator until gone. As for shelf life: as long as the lids/seals are intact and there aren’t obvious signs of spoilage, these will last many months to years on the shelf. Thanks for watching!
New to canning, new guy question. If a half inch of headspace was left, why is there so much headspace afterwards? Did it literally push that much of the brine into the eggs? Just wanting to understand before I try this myself. Thank you for the video, it was quite helpful.
The vegetables added to each jar soften in the canning process, therefore resulting in the brine level change. It’s not of concern. As long as you process them for the 15 minutes (adjust if elevation is a factor, see description for altitude adjustments) and the lids seal, you’re golden. Thanks for watching!
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but does happen from time to time. When in doubt, throw it out. We like to let pickled foods rest after creating/canning for about 2 weeks to allow for full infusion of flavors and result in the best taste.
I worry canning like that. Not cooked long enough. Thank you for answering me. How long would I have to water can them if I live over 1000 ft about 1100. I have been canning with 10 lbs and then I found out we are higher. My sister - in -law still cans like its under that she has been canning for many years. Would I just cook longer then? Thank you and God Bless you and your family.
This canning project may not be suited for everyone. I can assure you that this works perfect. I am an experienced home canner of going on 27 years now. I wouldn’t share if it wasn’t tried and trusted with my family. We appreciate you leaving a comment. Blessings to you and your family. -LeeAnn
Here are the time adjustments for water bath canning. This is also listed in the description of all of our water bath canning videos. The same goes for our pressure canning videos (altitude adjustments listed in video descriptions). Altitude Adjustments for Water Bath Canning: 1,001 to 3,000 feet, increase processing time by 5 minutes. 3,001 to 6,000 feet, increase processing time by 10 minutes. 6,001 to 8,000 feet, increase processing time by 15 minutes. 8,001 to 10,000 feet, increase processing time by 20 minutes.
Great stuff TY for shearing. Subbed. Is it ok to Pickle the eggs if they are poorly pilled ? I want to make a gallon jar at a time and want them to las at least a month. I messed up on my'n and need list to say they are badly piled. No yoke espoused but cloes.
Eggs will pickle just fine whether perfectly peeled or botched in the peeling process. Eggs naturally firm up once pickled. You’ll hear others say otherwise regarding using eggs that aren’t perfectly peeled, but it’s not an issue.
God bless you for taking the time to make this video. Years ago I made these and then forgot how. A few years later I looked up a recipe and got spooked because everyone said “Oooh no, too scary, don’t do it in the canner,” so I gave up. Thanks for sharing unapproved info that could be lifesaving down the road. Again, God bless you!
John 3;16
Been hot water canning pickled eggs for over 50 years without mishap. I can 25 quarts every two years. The older they get the better. Just make sure you sanitize the jars and lids. I have never had a failure.
That’s awesome!! It’s nice to be in control of your future needs when possible. Thanks for sharing and blessings to you! 🙂
After you open a jar do you have to refrigerate them afterwards?
@@kimberlyrichardson3793 We refrigerate the pickled eggs after opening a jar. Always have. Some may not, but as a certified food handler, registered nurse, and certified health coach, I like to refrigerate them for optimal safety and longevity. -LeeAnn
Can you share your recipe as well? I'm buying fresh eggs for 2 dollars a dozen. I want to make several flavors of pickled eggs😊
After how many days are they ready to eat and how long can I store them?
Absolutely beautiful. Love the fact that you don't give a dime about what the USDA recommends. The jar, looks really nice. A piece of art. I am cooking it in the background as I type!
We appreciate you watching and for your nice comment. Enjoy your weekend!
I would like to say thank you for adding the ingredient portions for these canned eggs it makes a huge difference especially for us newbie canners! 8 cups vinegar 8 cups water 50:50 ratio. Thank you for explaining
You’re welcome! Happy egg pickling.
1:1 ratio…
I've been making pickled eggs for a few years now. My main recipe is similar to yours. I use apple cider vinegar rather than white and switched out the white sugar for some molasses. My uncle who was born in 1935 says they're the best eggs he's ever had though he may just be buttering me up so I'll keep making them for him. I've always stored them in the refrigerator because I have no experience with canning but the next batch I make I think I'll be trying your method. Thanks for sharing your knowledge.
Thanks for sharing your story with us! Pickled eggs are great, especially when they don’t have to take up space in the fridge long term. We store our fermented sauerkraut in the refrigerator so not having bulk pickled eggs in there too helps free up space.
I have made pickled eggs for 55 years, my Father who taught me, for a lot longer than that. We have never boiled (water bath) the pickled eggs....and have never got sick. Just make sure all eggs are completely submerged in the pickling solution. My eggs are never refrigerated and are just put in the pantry. I usually make 3-5 dozen at a time and always have at least a couple of jars ready to eat. There have been times where I have lost track of a jar and one time, had a jar 9 months old. Those 9 month pickled eggs were the best!!!
Yes the pickling solution is the key that’s for sure. Have a great week and thank you for sharing.
I prefer to water bath mine just to sterilize everything and to get a good seal on the jars. ❤❤❤🤗
You're the Bob Ross of pickled eggs!
Lol, thanks for watching.
Happy little peppers!
This is THE most informative video on how to pickle eggs the way my great grandma used to! Thank you so much for making this!!
Our pleasure, glad you like it. Great Grandma’s are the backbone!
Wonderful background music and great information. Thank You!
Last summer I consumed 28 pickled eggs in 7 days at a lake cabin, they are delicious. The perfect go to snack
Yes they are!
Jeez did you open the windows?
@@SouthJerseyMatt sometimes you may need too. Lol. Thanks for watching and for the comment. Blessings!
Loves eggs, or biological warfare? It’s the latter for me 😂
For how long can i keep them in the pantry
You have NO idea how many times I have viewed this video. I have yet to complete the task, but one of these days, I will make it happen. My family loves pickled eggs. On my bucket list for sure. Thank you!
@@dawnquinn7964 whatcha waiting on, the next egg sale? Hahaha. We just opened a jar of pickled eggs that were canned 2 years ago…perfect! I would encourage you to make some. Don’t delay. Check this out.
CANNED PICKLED EGGS | 2 YEARS OLD & STILL PERFECT
ruclips.net/user/shortsEC6DAizRVug?feature=share
Her voice just as beautiful as her work🌸
Thank you for watching and the kind comment. Have a great week.
Thank you so much for sharing your recipe, it's so important to preserve food for power outages or other emergencies!
@@deansam7092 it’s our way of life but having food when certain situations arise is good too. We appreciate your kindness!
Oh my goodness, I remember seeing white vinegar eggs in my grandma’s pantry some 50+ years ago! I knew there was a way to make them shelf stable but couldn’t ever find a recipe and she passed when I was just a kid. Just wonderful thank you! I do have a new subscriber request if at all possible. After reading ALL the comments, I did see you mention the Purple Beet Eggs can be shelf stable too. Would it be possible to do a vid? I remember seeing those beautiful purple eggs in the pantry as well.
We’ll do our best at making a video on beet pickled eggs (after apple processing ceases). They’re pretty good too! Thanks for watching and your nice story behind pickled eggs.
I'm glad you explained why the band of the lid doesn't stay on. I am new to this and was like "why'd they make these stupid lids come apart like this". Now it makes sense. Great video I am trying this tomorrow!
Happy to help! Thanks for watching and enjoy creating your pickled eggs.
I’ve always wondered why those were made like that. I had no idea. This video explained why
Lovely video, really informative, I'll be making some this way asap
WOOT Made pickeld eggs!! This was an easy process to do! I think I will start buying the 7 1/2 dozen eggs at Costco and get pickling!!!
Way to go! We sure enjoy pickled eggs. Great snack! Thanks for letting us know you made them.
Never had a pickled egg but worth a try ❤
I just canned a dozen eggs and I did one change. I added some balsamic vinegar along with apple vinegar and white vinegar. They look good. Will be hard waiting 2 weeks to see how they came out. I used red onion, garlic, peppercorns and jalapeno peppers. I am doing this for hurricane prep as well as long term storage. By the way, I used an electric pressure cooker (Cuisinart) at low temp for 10 minutes. The eggs were really easy to peel.
That’s great! Thanks for sharing and watching. Best wishes in your preparations.
Brilliant, my son loves these x
I just finished canning 4 dozen medium eggs. I learned this back in the 60's. My mom's family was from Gibson, Pennsylvania but we lived in Connecticut. The only thing I didn't see you do was sterilize the jars and lids before packing. I went 10 eggs per jar, but it was crowded, I'll do nine next time, so I have more space for veggies. Thanks for your video and reconfirming my method and time in the water bath.
I have a question..... I followed this recipe and had some of the eggs rise above the brine while the jars were down in the cupboard. I want to try the eggs and the seals are good but was wondering if I should throw away the ones that were above the brine or if they are still safe to eat?
Also I'm assuming that the ones in those jars that stayed under the brine are still perfectly fine?
@@mariaguigar6276 I'm not sure what you mean by, above the brine. The brine should have filled the jar to within a quarter to a half an inch. There shouldn't be enough room for anything except some spices to rise above the brine. Now if you're simply talking about the eggs floating, yes some will do that if the jar isn't packed tight enough that they can't move. Depending on how long you had them on the shelf you should have flipped them over every week or two so that the brine was able to cover them and let the spices redistribute. The thing to watch out for is any kind of bad smell or any kind of black or other color forming that doesn't match the seasoning you used. I've never had problems, but I've always made sure the jars stayed completely under water during the water bath and I've always done the bath for at least 15 minutes at a good simmer. If they don't have a funny odor or taste, eat one and wait a few hours if you're still worried. If you followed the directions, they should be fine. Now I'm curious, post a reply after you've had a chance to try them. 🤞🤞
So colorful! They look like Christmas presents
Appreciate your comment. Thanks for watching.
This is the way my wife made them. I've never been dead from them. Not even once!
Lol That’s a blessing 😀 stay well and thanks for the comment!
Sir do you think if you died even once you would come back to tell us lmfaoo 😁😁😁
I don't believe you. 😂😂
@@OutdoorsandCountryLiving lol💖💖💖💖
@@Quillons1 Honest Injun!🤚🤞
Oh my goodness.. They look delicious & so pretty in the jars. Thank you for sharing. Have a good day!
I have not ever canned pickled eggs but your recipe looks so delicious I am going to give it a try…
Thanks for watching and leaving a message. They are good!
Thank you so much for this video! I very much appreciate the step-by-step with measurements, and the fact that there is no wasted time, but it's not too fast, either. I love "Amazing Grace" in the background. God's richest blessings on you, my sister!
We appreciate your kind feedback. May God bless you and your family.
@@OutdoorsandCountryLiving oh YAY, you're ok. Thank You, Lord!!! Please make more videos💟
@@ladyela9283 we plan to soon. Current life circumstances have made it more challenging lately. We appreciate your concern and support!
I loved this video! You explained the whole process in a very straight forward way. I have been looking for days for a video like this. Thank you so much! Now I know how to pickle eggs!
Thank you for watching and for your kindness. These eggs are awesome!
My family loves when I add a little curry. Thank you for the video. I usually store mine in frig.
Bet that would be good too. Thanks for watching.
Great idea!
Thank you. My chickens are not very productive in the winter. This time of year I get so many eggs I cant give them away quick enough. I think you are way cool. Rev
We appreciate your comment and wish you good health!
I cook my eggs starting in cold water, boil for 5 minutes, then take of the heat cover for 15 minutes, then dump the hot water and fill the pan with could water and ice. Let it get cold and peel or put the eggs in the frig and peel later. Easy Peel !
great job, I have basically done the same with great results.
This looks like an awesome recipe my daughter loves pickled eggs I'm definitely going to try this one God bless you and keep you and thank you for sharing
They are definitely tasty. Thank You!
It looks so delicious and tempting well prepared and presented enjoyed the whole process,thanks for sharing the wonderful recipe
They are quite tasty. Thanks for watching!
Nice, easy instructions. I did some creative things with the extra broth.... canned a jar of pickled asparagus, put in a jar with sliced carrots in the fridge for a fresh pickle, and just canned the rest of it by itself to have for whenever.
Great use of extra brine. Thanks for watching!
Just tried making some pickled eggs for the first time. I cheated and grabbed a dilly bean mix. I did the water bath and let them boil for about 15 minutes. Started reading in that time and was getting conflicting information about canning them. Thanks for the video!
Sounds good! There’s a lot of conflicting canning “information” out there. We promise you these canned pickled eggs are great and stable. We’ve been home canning for 26 years now. Pretty sure we’ve got it figured out 😉. Appreciate your comment!
I am canning pickles. Juice for pickles is white vinegar, salt, sugar and pickling spices. Plan to use this juice and can some boiled eggs. Thanks for useful info. such as water bath timing. My son loves the pickle juice taste but not the pickle texture. Thanks again.
Appreciate your message and thanks for watching. Good use of the leftover pickling brine!
they looK real good....I wish I knew how to peel a yard egg without tearing them up...great food for the shelf...Thanks
Sometimes peeling hard boiled eggs can be a challenge. We’re putting a variety of items on our pantry shelves. Thanks for leaving us a comment. We appreciate your friendship.
@@OutdoorsandCountryLiving is it OK to stack jars on top of each other in storage?
@@RuffCut hi there. It’s not the best practice to do however we do it sometimes. If we do we try to put cardboard between them. That’s where the box the jars come in is handy. We try to leave the plastic on around the box itself when we open them and once jars are filled and canned we put back in the box and on the shelves. Have done it for years that way. The concern stacking on top of other jars is the weight could make the bottom jar seals loose. We’ve not had issues but I’m sure that’s just luck. It’s best not too if you can avoid but I’d rather have stacked jars and maybe loose a couple than to have none. Lol. :) Hope you are doing well and have a great week. Blessings to you and yours!
@@OutdoorsandCountryLiving yes we use cardboard too...I just haven't done it without the rings on them....Thanks
@@RuffCut no problem. Have a great evening.
I am so glad to have watched this video. I thought that the white had to be totally unbroken to pickle for long term storage. I am glad to know that it's not true!
I’m sure some would disagree with me but we’ve never had problems with using them. With 26 years of canning experience, nothing scares us. If we can fit it into a mason jar, it gets canned 😉 We appreciate you watching and leaving a message!
Sounds delicious 💖💖
Loved it. Sharing this with my friends
We appreciate your feedback. May you have a blessed weekend.
Good video informative, amazing grace was a nice touch
We appreciate you leaving us a message.
Thank you… Very enjoyable video, and I especially loved the music right at the end. 😊
You’re welcome! We appreciate your comment. Enjoy the week ahead!
My favorite pepper for pickling is “mansana” peppers. They’re named mansana (apple) because the look just like a little yellow apple with tiny black seeds, like an apple. Spicy but not too much, with a meaty flesh (yum). Hispanic supermarkets have ‘em
We’ve never had any but sounds as if it’s something that we would like.
Soo Amazing Egg pickled recipe
First time I seen this unique recipe
New friend here 🎁 you dear friend
We appreciate you watching. Thanks
Wow. Enjoyed this video. Thanks
We thank you for watching!
So glad I found ur channel too..I have never eaten a pickled egg ..but with all this stuff on food ..etc.. I want to hurry and get started ..these look really good..will make them hopefully tomorrow..thank u !! Stay safe out there..ur fixing to need all that food u have made..I also saw a man make one with polish sausages..would like to try meat in some also..have u tried any with meat.. take care🤗🤗
We have not made any pickled eggs with meat, as we can meats separately. May God bless you and your family in your preparations.
Great recipe tku. I like the background music. Some people may have not noticed
We appreciate your feedback. Blessings!
Looks delicious! I have a few questions though. Did you let the brine cool before adding it to the jars? Did you have any brine left over? And, have you ever had a jar on the shelf go bad? I'm definitely going to do this! Thanks for the recipe!
Hello there! The brine was only heated up enough to dissolve the sugar and salt, so not very warm at all. I did not let it cool down before adding it to the jars. Yes, there was some brine leftover. Just plop in some more boiled eggs and either can it or keep them in the refrigerator to enjoy now. We have not ever had any jars “go bad” on the shelf. Thanks for watching and asking questions!
@@OutdoorsandCountryLiving do you keep in fridge or on shelf
@@RavenWolfDrum69 on the shelf until a jar is opened, then we keep the opened jar in the refrigerator as we eat them.
I buy quail eggs from and old toner who does the same thing. Well, idk if he even waterbath them, but the jars are sealed
@@OutdoorsandCountryLiving What is the average temperature of the area where you store your pickled eggs on a shelf or pantry? I keep my house at 77-78 degrees and am concerned that might be too warm.
Looks delicious
They look wonderful!
And they are! Thanks for watching.
Those look beautiful
Thank You!
Thank you for the lesson. I am hearing impaired so I can't tell if you said to can them for 15 minutes or 50 minutes. Thank you.
You’re welcome, 15 minutes. Thanks for watching!
@@OutdoorsandCountryLiving Your welcome. Thank you.
Amazing Grace cover your family. Thanks for your teaching . I’d like to know when you cut the eggs is the yolk still yellow or is brown? Thanks for your answer . Be blessed
The yolks are yellow, no gray or brown! Thank you for your kind words. May God bless you!!
I enjoyed your video. I have been looking for a simple way to pickles eggs. Thanks!
We appreciate you watching and leaving a comment.
Going down into the cupboard to try these pickled eggs for the first time after following your recipe I realized that some of the eggs had rose above the brine are those eggs still safe to eat or should they be discarded?
I'm imagining everything that is under that brine in those jars is still good?
Thank you for any advice!
Very nice and soothing thing to watch this lovely morning! Thank you for sharing your recipe with us, I'll definitely be trying these soon! Have a great day and God bless! 🙏
We appreciate you watching and leaving a note here. These pickled eggs are great to have on the pantry shelf and are also delicious. May God bless you in your preparations! -Tom & LeeAnn
Thank you, such a nice video! (Scratches belly and looks hopefully in fridge for delicious pickled eggs). Good stuff.
We hope you find pickled eggs in your refrigerator AND pantry! Thanks for watching and for the chuckle 🤭
I've been pickling a lot of eggs this year. We totally love your recipe and how you do them. Thanks so much.
Glad you’re enjoying the pickled eggs. Thanks for sharing this with us! Have a good rest of the week.
That looks really good.
Oh they are! Thanks.
Can you use Splenda instead of real sugar? Someone please have an answer. One of the best videos on this subject.
Hi there! Artificial sweeteners are not recommended for canning as they can negatively alter the taste to the point of being quite unpleasant. The sugar can be omitted as it is used primarily in pickling brines to tame down the tartness of the vinegar and balance flavor. Using other natural alternatives such as honey, agave, or pure maple syrup to add sweetness are also options. Thanks for watching and asking this question!
Wonderful video and great background music. I don’t have any canning equipment yet.
You don't need canning equipment, my friend! Use what you have. You can usually water bath quarts (or pints) in a large soup pot. Just place a flat metal grate or even a wash cloth on the bottom to keep the jars from bouncing around in the pot while boiling. Fit as many jars in as you can. If you don't have canning jars, save your used jars that have a soft rubber seal around the inside of the lid. I use spaghetti sauce, pickled products, or others to water bath (they cannot be used, however, in a pressure canner!). Improvise! Dip off the hot water when done and lift jars with a thick hand towel or use a pair of strong tongs. Keep the hot jars covered with a light towel to prevent cold drafts and let cool completely before moving them around too much. If the lids do not seal, (EVERY type of lid fails occasionally) place that jar in the fridge and eat soon. I would keep the size of my jars to a quart or smaller.
Be brave and get to canning!
Great video
Thank You!
I’m new at canning. I loved this video. The step by step along with your calm voice was perfect! I do have a question. A couple of the eggs were about 3/4 out of the brine in the jars when you put the lids on. Will that effect those eggs negatively or will they sink down into the brine in the bath? Thanks alot
They are perfectly fine. Fully pickled. No taste or texture difference. Most folks become concerned because not all eggs are fully submerged in the brine. This is only a concern if you’re going to store them in the refrigerator without canning the jars. Similar to that when fermenting foods (all food contents to be submerged). I wish we could share photos in the comments to allow you to see the jars several months/years after canning. They look just as they did the day I canned them. Perfect and delicious! Thanks for asking and watching.
Wow I am making these for Xmas presents thank you. 🥰
Such a nice gift to receive.
Can the same be done with quail eggs? How would I know if the eggs went bad while on the shelf? Thank you for the excellent video!
Hi there! I’ve never used quail eggs, so I can’t positively answer that one. I’d assume you could but I’m not 100% sure. With any canned food, you know it’s no longer safe to eat if the contents are foamy, discolored, smells funny, or the seal/lid has popped up or open. With eggs, you’d definitely know they aren’t fit for eating, as they would smell really bad. Hopefully this helps answer your questions. Thanks for watching and commenting. -LeeAnn
@@OutdoorsandCountryLiving Unless they have botulism, which is odorless, tasteless, and invisible.
@@LoveMusic-pd5iz the toxin which causes botulism is such, but the canned food will display visible signs of spoilage (discoloration, foam, froth, malodorous, obvious signs of it not being fit to eat). We’ve never had any issues and have lived healthy the past 26 years of eating home canned goods 😂 When in doubt, throw it out.
I enjoyed this video. I’ve been pretty nervous about canning stuff that’s not approved. One day I’m going to work up the courage to make some pickled eggs lol.
Don’t let it make you nervous. Once you get the hang of canning and find your comfort zone, you’ll be canning everything that fits in a mason jar. Find that courage as we’re entering rough waters! Blessings to you and your family-Tom & LeeAnn
What does “Not Approved” mean?
@@maggieruelas8050 not approved means the USDA has not deemed it “safe” for home canning. Many experienced home canners will can “non-approved” foods despite the USDA not putting their stamp of approval on it. It’s an “at your own risk” canning project.
@@maggieruelas8050 what do you think it means
Not sure. That is why I’m asking. But, if I had to guess, maybe that it’s not that safe to do (?)
Your very great to watch you don't miss a step I have much more confidence to try eggs ❣️
Thank you and you’ve got this! Don’t let it intimidate you.
If you omit sugar does that make a difference in being able to shelf store?
No, not at all. The sugar is added to help cut the tartness of the vinegar, not necessarily to make the eggs taste sweet. Thanks for watching and asking! Vinegar is the life preserver, everything else is for added flavor.
Very nice video. Only i didnt catch what you did after putting the filled jars into the water, and it started boiling you set the time for 15 min. Whas that 15min of boiling? Or slow. I could quit hear. Thank you.
Yes, process the jars for 15 minutes in the boiling water. Water bath canning is always done at a rolling boil for the designated time.
Thanks for sharing!
ive never had pickled eggs, but it looks great. I'm going to try this.
Pickled eggs are quite firm in nature but very tasty! Thanks for watching and leaving us a comment. Enjoy making the eggs!
Love the way it looks. I bet they taste awesome.
They are definitely tasty. Thanks for watching and leaving a message. We hope you’re having a good weekend. -Tom & LeeAnn
Very interesting egg pickles.Looks good can save long time.
They sure are good. Thanks for watching and leaving a comment.
I can’t wait to try this ! It looks so easy and yummy ! Thanks so much for sharing ♥️
We think they’re simple to make and they taste great. Such a good item to have in the pantry! Thanks for watching.
Hello, 🖐Great video my friend! 💯💖💪👀Thanks for sharing! 👉👉👍👍20
Thanks for watching! Take care
Can I water bath these for 30 minutes to be safe or will that over cook them? Love your video!
15 minutes in the water bath is plenty of time for safety unless your elevation is greater than 1,000 feet. See video description for elevation time adjustments.
Hello all. The eggs turned out great! Thx again. The eggs were tough to peel, any tricks?
Peel them under cold running water. 🙂 thank you for commenting and watching. Have a blessed day.
Thank you for this video. I love picked eggs in a pickled beet juice "brine" and have been looking for a canning method.
You’re welcome and thank you for watching!
Awesome video, thank you. Subscribed now
Welcome and thank you!
grind up your shells and feed them back to your chickens, mix into your garden soil to prevent blossom end rot and sprinkle on top for slugs, or use it yourself for extra calcium and minerals.
We always put egg shells in our garden to amend the soil. Having enough calcium in the soil does help avoid rot. We keep a kitchen compost bucket to place all food scraps, coffee grounds, used unbleached coffee filters, used tea bags, etc. and we toss this into our gardens routinely.
Thank you for the great recipe, I plan to try this one.
After watching several other videos they mentioned not to use chipped or rough pealed eggs as they could cause botulism.
Hello and you’re welcome! Using eggs with a tear in the white isn’t the issue with bacteria entering. It’s all about the proper processing and the lids/seals being intact to the jars. Eggs don’t naturally have botulism. To each their own I suppose, but in our 25+ years of home canning, we’ve never had any problems. We appreciate you watching!
I made some today, great recipe! So much scare tactics around rebel canning. I read not to water bath eggs but then many do. Obviously you’ve never had an issue.
No issues here, but you're right about the scare tactics. We've got to be creative and confident these days to preserve food. You bet our Grandmother and Great Grandmother did just this in the past! Appreciate you watching and leaving us a message.
With all the current "warnings" and fear tactics about the past practices I wonder how past hundreds of generations were able to survive 🙏
The current narrative is to take ppl away from natural products, believe that it's ok to eat artificial meats and that chemical/pharma industry has our wellbeing deep in their hearts 😟
You can water bath eggs if they’re pickled. The vinegar creates an acidic environment where botulism can’t thrive.
@@donalddicorcia2433 Absolutely right! Thanks for your input and confirmation.
I know the longer the better for flavor, but what's the shortest time before trying it required for the pickling? If I need to adjust my recipe I want to know sooner rather than later!😁
Usually we like to wait about 2 weeks for full flavor.
Looks like Christmas in a jar 😁. Can't wait to get started!!
We appreciate you watching! They are quite tasty pickled eggs. Get creative with them. Add in what you like. You can also use white vinegar if desired.
😅 my boyfriend asked if we are going to give out pickled eggs for Christmas and I told him we just might lol. 🤷🏻♀️
@@elettramia6380 Lol, that’s funny! Go for it.
Your video is truly great. Thank you so much for sharing your recipe and expertiese on shelf-stable pickled eggs. I'm definitely subscribing to your channel and will share this video with my friends and family. God bless.
Welcome and thank you for your kindness! Praying for many blessings to you and your family!
Hi, very informative video. Unfortunately I watched this the day after I made my pickled eggs. Hence need few clarifications please:
- I did not do a water bath. Rest all process was same. After pouring the brine I left if on my counter top as is. Will there be an issue since I missed the water bath?
- My lids are just the regular metal lids. Not the mason jar ones. Is that okay?
- I believe I can leave it on the countertop for 2 weeks before consuming. Once I open, I understand it needs to be refrigerated. But is there an expiry to the opened jars? Should we consume within any set days after opening?
Thanks in advance.
Hello!
We’ve not ever left pickled eggs at room temperature submerged in the brine, so we can’t speak confidently about this. Have heard that some do this so long as the eggs are fully submerged (the vinegar brine prevents bacteria from forming). Be cautious! Storing them in the refrigerator is best practice if you’re not canning them. As for the lids, it’s fine as long as you keep them in the refrigerator until eaten. We’ve kept pickled eggs in the refrigerator for several months before completely eating and they have been fine.
@@OutdoorsandCountryLiving Thanks a lot for responding. It was out for 24 hrs and then I kept in the refrigerator now. Next time I will do water bath as you mentioned. Thanks again. Take care
2 part question, first how long will they store in the pantry? And second how long will they last in the fridge after opening? That's for your time and thanks for the video.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but happens from time to time (likely wouldn’t do with eggs). When in doubt, throw it out.
We have canned pickled eggs on our pantry shelves that are upwards of 1.5 years old and they are still good to go. After opened, they will remain good in the refrigerator for several months, as long as all eggs are submerged below the brine (the vinegar brine prevents bacterial growth).
@@OutdoorsandCountryLiving thanks so much. BTW I love your videos. I made them and can't wait to try it. Again thanks and God bless you
@@johnnyharden997 our pleasure, you’re welcome. We appreciate your kind words. May God bless you and your family as well.
@@OutdoorsandCountryLiving 💖
I do have one more request, a recipe for homemade chili 😋
How long do they last in pantry and thank you for sharing the recipe.
We are asked this question often on the majority of our canning videos and here is our answer (as also stated in the video description).
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
We have shelf-stable pickled eggs on our pantry shelves that are over a year old now and still waiting for us to eat them.
Thanks for asking!
@@OutdoorsandCountryLiving great thank you
Hello! I am wanting to try canning my own foods. And this recipe looks really good! I have a question though how long do you typically store your canned foods before consuming? Also, is there a timeframe in which canned food goes bad?
Hi there! It is best to allow pickled products to sit in the jars for at least 2 weeks before consuming to allow the brine to fully pickle the food. As far as other foods, you could eat them right away after processing the jars. We typically can our foods for long-term storage/use, so we don't consume them right away (and we are usually working on eating older items first). As for the life of home-canned goods, you'll hear many different time frames. We have eaten canned foods many years beyond the original date we processed them. As long as the lids/seals are intact to the jars and there isn't anything funky going on inside the jar (discoloration, foamy/frothy, odor, etc.), they are usually good to eat. Obviously, good judgment and common sense come into play as well with this. Let us know if you have further questions. Thanks for watching! -Tom & LeeAnn
LeeAnn, can I use my Presto Pressure Canner 'stock pot' for water bathing this recipe? Can I place the lid on lightly since I'm not pressurizing? Does this make sense? I don't have any stock pots and I'm trying to keep cost down since I just purchased the Presto Canner and an induction plate because my glass top stove is old. Love your videos and I can't wait to pickle eggs! Thank you!!
Yes, you absolutely can use your pressure canner as a water bath. Keep the lid unlocked and lightly on just as you mentioned. Use the rack in the bottom as usual. Just be sure to cover the jars with 1-2 inches of water when water bath canning in the pressure canner. Also, omit the weight if your pressure canner model has one when water bath canning.
@@OutdoorsandCountryLiving THANK YOU LEEANN FOR YOUR QUICK RESPONSE!! I just received my presto induction pressure canner and a duxtop induction portable burner (b/c I have an older glass top stove). I am so excited to try your pickled egg recipe!! Given what is going on in the world I feel like I have more control with food prepping using a pressure/water bath canner. There are so many options to create a healthy well balanced food source stockpile for my family with pressure canning. No wonder why our ancestors canned!! The times we current live require us to be more self sufficient! Thank you for all that you do with this channel!! HUGS!!!
How long of a shelf life are we talking about, I just did my first batch last month and have the in cool dark place. They have all sealed properly and I’m doing another batch today, I tried a jar for the first time a week ago and they’re delicious!! Just not sure of the shelf life??
Larry
We’re still eating our canned pickled eggs that we made 2 years ago. Perfectly delicious! As long as the lids are sealed, home canned goods last many years when stored properly.
Very nice 👍🏻
Thank You for watching. Take care!
Great how to video… thank you!
We appreciate your comment, thanks!
Hi there, great looking Eggs...however doesn't the brine have to be above the eggs whilst in the jars? Thank You for sharing ...Be Well💛
Since the pickled eggs are water bath canned, the few eggs that aren’t fully submerged will not spoil and will still fully pickle, absorbing the brine. Traditionally, pickled eggs are to be fully emerged in the brine if storing in a refrigerator and not canning them. In this video, we canned them to allow for long shelf life. They are delicious, as we opened and enjoyed some last week. Once a jar is opened, we store it in the refrigerator until gone. As for shelf life: as long as the lids/seals are intact and there aren’t obvious signs of spoilage, these will last many months to years on the shelf. Thanks for watching!
@@OutdoorsandCountryLiving ...Thank You So Much for Responding...Greatly Appreciate it!!! They look delicious...Yum💛💛
New to canning, new guy question. If a half inch of headspace was left, why is there so much headspace afterwards? Did it literally push that much of the brine into the eggs? Just wanting to understand before I try this myself. Thank you for the video, it was quite helpful.
The vegetables added to each jar soften in the canning process, therefore resulting in the brine level change. It’s not of concern. As long as you process them for the 15 minutes (adjust if elevation is a factor, see description for altitude adjustments) and the lids seal, you’re golden. Thanks for watching!
How long would these last for? Forever?
If you do this with cucumbers or other vegetables how long does it take for them to become pickles?
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but does happen from time to time. When in doubt, throw it out.
We like to let pickled foods rest after creating/canning for about 2 weeks to allow for full infusion of flavors and result in the best taste.
I worry canning like that. Not cooked long enough. Thank you for answering me. How long would I have to water can them if I live over 1000 ft about 1100. I have been canning with 10 lbs and then I found out we are higher. My sister - in -law still cans like its under that she has been canning for many years. Would I just cook longer then? Thank you and God Bless you and your family.
This canning project may not be suited for everyone. I can assure you that this works perfect. I am an experienced home canner of going on 27 years now. I wouldn’t share if it wasn’t tried and trusted with my family. We appreciate you leaving a comment. Blessings to you and your family. -LeeAnn
Here are the time adjustments for water bath canning. This is also listed in the description of all of our water bath canning videos. The same goes for our pressure canning videos (altitude adjustments listed in video descriptions).
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
@@OutdoorsandCountryLiving Thank you so much for sending that information. I appreciate that. God Bless.
@@donnarichey144 you’re welcome! Praying God blesses you as well.
Absolutely beautiful. Subscribing for sure. Thank You
Looks good...ty
What is a good use for the leftover pickling juice once I’ve eaten all the eggs?
You could possibly use it for making a homemade salad dressing? We don’t typically save ours.
Great stuff TY for shearing. Subbed.
Is it ok to Pickle the eggs if they are poorly pilled ? I want to make a gallon jar at a time and want them to las at least a month. I messed up on my'n and need list to say they are badly piled. No yoke espoused but cloes.
Eggs will pickle just fine whether perfectly peeled or botched in the peeling process. Eggs naturally firm up once pickled. You’ll hear others say otherwise regarding using eggs that aren’t perfectly peeled, but it’s not an issue.