Canning Pickled Eggs Safely

Until July of this year I have never had a pickled egg.  Papa Bear made a statement that he loved pickled eggs.  I now love them too or at least the ones I made.

In July I found myself with an over abundance of eggs so I went in search of a recipe.  All of the recipes I found said to refrigerate immediately after canning.  I wanted one that would allow me to store them in the pantry.  I kept looking and finally found this recipe.  She has two recipes, the first one does require refrigeration but the second one can be stored in a cool dark space.  She suggests a basement.  Since I don't have a basement, mine are stored in a cool dark pantry. 

I followed her directions to a "T" as I know all the nasty problems a bad egg can cause.  The eggs came out wonderful.  I told another blogger that they are almost like a spicy deviled egg without the mayo.  I am going to try some in some tuna or chicken salad soon.  

If you use this recipe, please follow all directions.  I don't know if I will ever have a batch that I can say lasted a year on the shelf but mine have been good since July.

Pickled Eggs ( 7 Quart Canning method )
Allows unrefrigerated storage in a cool, dark basement.

Canning Method:

If you are making many quarts of pickled eggs and would like to CAN them, such that they do not require refrigeration until opened, then follow these instructions:

- Use 1 Quart Canning Jars, Rings and Self-Sealing Lids (Like Mason Jars)
- Follow the manufacturers instructions for Lid Preparation (some require boiling the lids)
- Sterilize Jars, Rings and Lids


Preparation:

Boil and peel 8 Dozen Eggs (even though you are canning 7 dozen, sometimes you can fit 13 eggs in a jar or some eggs will be damaged during boiling or peeling process)

Never use an egg that is damaged. The surface of the egg should be flawless to prevent Clostridium botulinum from entering the egg.

If you use the ice trick to peel the eggs, you will want to re-heat the peeled eggs before packing them in jars. Place the peeled eggs back into a pot of water and raise the temperature of the water to 200 degrees to kill any bacterium on the surface of the eggs.

---

Canning Pickled Eggs Safely

Place your canning pot on the stove with 3 to 4 inches of water in the bottom, place your jars in the canning pot and preheat them.

In another pot, bring about a gallon of water to 200 degrees F (this will be used to cover the jars later)

Create the Brine:

In a Large Pot, Combine and boil the following:

15 Cups vinegar (5% acidity)
3/4 cup canning salt (non-iodized)
1/2 cup sugar
2 teaspoons ground mustard
3 1/2 teaspoons dill seed or 7 sprigs of dill weed
5 to 7 Cloves garlic sliced thin
5 to 7 Jalapenos sliced thin

Stir and bring to 200 degrees F.

(note: you may add or change the spices to suit your taste, but do not change the vinegar, salt or sugar)

Packing and Canning the eggs:

1. Strain the Dill, Garlic and Jalapeno out of the brine solution and distribute evenly inside your 7 jars.
   
2. Bring the canning bath water to 200F.
   
3. Remove each jar from the bath and pack each jar with 12 to 13, peeled, blemish free, piping HOT eggs.
   
4. Stir the brine and fill the jar carefully with the vinegar solution at 200F. There needs to be enough solution to cover the eggs completely. Leave as little air space at the top as you can. (about 1/2 inch) Yeast and mold can grow in the air space under some conditions.
   
5. Apply a lid to the jar and snug a ring down, but do not over-tighten the ring. Air needs to escape during the canning bath & pasteurization process
   
6. Return the jar to the canning bath and repeat this process for all 7 jars.
   
7. After all 7 jars are packed and in the canning bath, make sure there is at least 1 to 2 inches of water above the tops of the jars. If there is not, add hot water to cover the jars.
   
8. Keep the jars in the canning bath until the temperature of the liquid in each jar gets above 180F. This is usually accomplished by bringing the canning bath water to a strong rolling boil, and then keeping the jars in the boiling water for an additional 15 minutes.
   
9. Remove the jars from the canning bath and place on the counter to cool
   
10. After the Jars have cooled, inspect each jar to ensure a proper seal. If the lids did not seal, remove the lid and check for any debris and clean if necessary. Either re-can them using the instructions above, or immediately place in the refrigerator to be consumed within the next few weeks.
    

Following this method should allow you to store the canned jars of eggs in a cool, dark basement for up to 6 months. We have routinely stored our canned pickled eggs for up to a year with no problems. We do however strongly urge you to proceed with caution. Do not end up like the fellow described here: Botulism in Pickled Eggs

---