Canning eggs into quart jars - raw eggs processed @5lbs pressure for 5 minutes = shelf stable hard boiled eggs! yolks may be a little green, but they are still delicious 😉
If you're family loves devil eggs and pickled eggs. You can boil your eggs, shell them place in a jar. You need to put in another pot 1 cup of white vinegar or apple cider vinegar your chose. 2 cups of water, a forth of a cup of sugar or leave it out. A tablespoon of salt, and spices you like as hot pepper flakes, little hot sauce whatever you would like to spice it up. But if you don't want any spices leave them out but you need the salt. Bring it to a boil then let it cool down to warm. Pour over your boiled eggs in the jar,clean the jar rim, place lid and ring. You can set in the refrigerator or to seal the jars. Set them in your pot or canner, water bath or presser. You just want to seal the lids so i water bath for 20 minutes after the boil. Now you have storage good pickled eggs and you can use the to make devil eggs or anything you will used boiled eggs in or just eat the pickled eggs. They last years if you seal the lids. I have had sealed pickled eggs that's 3 years old. No eggs to shell and ready to eat or make into a egg salad or egg dish.
They turned out great! I used eggs from the store, so didn't wash them. If you use your own fresh eggs, I would wash them. I did not use water in my jars, but still put water in the canner 😊
You can't build pressure in a pressure canner without water in it. She had to have water in it to process the eggs. Her jars had no water in them because, as she said, she was dry canning the eggs. Without water in the canner, all the jars would probably explode & yes, you would warp the canner.
