@@JNoMooreNumbers You know...my mother and grandmother...and likely my great-grandmother...canned by inverting the jars on pickled items and jams...and all lived to ripe old ages, as did all who ate their products. I would never recommend it for non-acid foods, but for jams, preserves, and pickled items, it should be fine. Other countries in various parts of the world outside the USA STILL can high-acid foods this way. As you are probably aware, we are moving into a time when canning supplies are scarce, and nigh unto impossible to get, and likely to be more so...and with the additional food shortages, we may have to bend a few of the USDA canning rules in order to preserve our foods...like--gasp--reusing lids more than once and using methods the USDA deems controversial, yet no other place in the world does. We have ears, eyes, and noses, and we should USE them. Listen for an audible vacuum-release when opening a jar, look to see if there is odd discoloration, and smell the product. If in doubt, toss it out. That's what my mother and grandmother worked off of. A high-acid food is extremely unlikely to contain botulism, particularly if it's been heat-processed.
They will peel easier if you peel underwater in a big bowl after you shake them. Just tried this☺️thanks for the recipe. I was out of pickling spice, so I used 1 tsp of old bay. Just refrigerating mine as they’re in an old plastic peanut butter jar. Can’t wait to see how they turn out.
Terry SERIOUSLY???? I’ve been struggling with peeling these little rascals since I started with quail. Thank you for the “life-changing” egg peeling tip, and the great recipe, too. It really is the little things that make all the difference LOL!
They are DELICIOUS!!! Considering they're are delicacy, it's cheaper to make them at home, than to buy them. I finally found them at my local Walmart and they were $10 for approximately TEN eggs! 😳
Put as many eggs that fit in a Callender or mesh strainer. Place on top or inside pot with 1 to 2 inches of water. You dont want eggs touching water. Cover with a lid and steam for 10 to 15 mins 20 mins for chicken eggs Eggs will be cooked and peel like a dream.
Walmart has a hot sauce that isn't really hot, just flavorful. One trick I learned from a man that had been doing it for years, add a good amount of the Great Value Louisiana hot sauce. It's WONDERFUL if you like spicy pickled quail eggs. 💜💜💜💜💜💜💜💜☺️
YUM!!! I pay $10 for a jar of approximately TEN eggs! I need to move to a place where I can raise quail. It would sure save me money, considering it's a delicacy.
I tried this technique for shelling the eggs and it helped but I still had a heck of a time. How long did you shake the jar ? I think I was supposed to shake it longer.
The shells would basically dissolve if soaked in vinegar so I don’t think they would be crunchy. The membranes would also get rubbery so that is interesting. Do you know if they peel them before eating or eat just like that?
There’s also tea eggs where u boil them and them crack them and boil them more in tea and spice and salt. Then you leave the in the fridge overnight and you can take off the shell and eat them
I store my eggs unwashed. If they are basically clean, I just rinse them before boiling. Is it recommended to do the full cleaning with soap and the diluted bleach prior to boiling or does the boiling take care of it for you? thx
I tried this but the eggs turn out rubbery because I think the hot liquid continues to cook the egg. Can the liquid be cooled down before adding to the eggs?
@@reneebrown2968 I watched this 6 months ago, so I forget the details, but he boils the quail eggs in water, cools them, then pickles them, I'm guessing. You don't bring to a boil in pickling.
@@mikeries8549 I read your comment. I read my comment from a couple of years ago that you responded to. Your comment makes no sense. MY comment doesn't make much sense either, I don't remember the video. I won't watch it again. I don't care.
As long as they are clean and sterile, they don't have to be boiled. Some canners use straight out of their dishwasher after the jars have gone through a sterilization cycle. Some place in the oven at 200°F for at least 20 minutes and pull them out one or two at a time.
