canning eggs, I thought I would write up a "How-To"
2. Cheddar Cheese - Grated
3. Dehydrated Onion
4. Paprika - Homemade from dried sweet peppers
First, I put the ingredients into the jars. The amount
of ingredients will add to the fill level of the jar so
don't over do it.
I cracked 2 eggs per jar into a bowl and lightly whipped
them, whipping only until mixed. Lightly mixing adds less
air to the mixture and the "Omelet" will expand
less while cooking. The egg mixture will sometimes
double in volume during cooking and can spew the
contents out of the jar out into the pan, blow the lids