Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
We are well-seasoned home canners with 26+ years of experience. Being able to create a variety of shelf-stable foods for our pantry is important to us. We all need to be focused on filling our shelves with wholesome foods, whether homemade or from the store.
These pickled eggs are a great protein source for snacking or adding to any meal. They will last a long time on the pantry shelf, as long as the lids remain sealed. Once opened, store in the refrigerator for optimal enjoyment.
DISCLAIMER:
This canning project may not be suited for everyone and is “not approved” by the USDA for home canning. Proceed at your own risk.
Pickled Eggs with Beets | Amish Style | NOT "APPROVED" | Shelf-Stable
INGREDIENTS
16 Large Boiled Eggs, peeled
4 (15 oz) Cans of Pickled Beets, whole or sliced (reserve liquid)
2 C. Pickled Beet Liquid (reserved from pickled canned beets)
2 Onions, chopped or sliced
2 C. Cane Sugar
1 ½ C. Vinegar (apple cider or white)
1 t. Ground Cloves or 12 Whole Cloves
1 t. Salt
1 t. Ground Black Pepper
Quart or Pint Mason Jars with lids and bands
INSTRUCTIONS
Hard boil the eggs, cool, and peel. Set aside in a bowl.
In a stainless-steel pot, combine the sugar, vinegar, reserved beet liquid, cloves, salt, and pepper. Bring to a boil, reduce heat, and allow to simmer for about 5 minutes.
While the pickling brine is simmering, prepare your jars.
To each mason jar, add your desired number of beets, eggs, and onions.
Ladle the hot brine into each jar, leaving about ½ inch to ¼ inch of headspace. Wipe jar rims with a damp cloth, and apply the lids and bands fingertip tight.
Process jars in a water bath canner for 15 minutes.
*In a large, covered container, you can also pour the hot pickling brine over the eggs, beets, and onions. Cover and refrigerate for 48 hours before serving.
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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.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
FAQ: What is the shelf-life of home-canned goods?
If 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 over 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
#canning #foodpreservation #everybitcountschallenge
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
22 авг 2024
