Dave's Kitchen - Canned Eggs

Here's some first-hand information from Dave.  Please make informed decisions about what you try at home, and follow safe food handling and processing practices.

 

Canned Eggs  - by Dave

 

Since people have been asking about
canning eggs, I thought I would write up a "How-To"
with pictures.

 My working area with items/ingredients needed.

I used 10 ounce jelly jars, I didn't have any wide-mouth

pints empty(what I usually use) and the grocery

store didn't have any either so I settled on the jelly

jars.

The ingredients I used are:

 

                                        1. Shaved Deli Ham(because it was very dry)
                                        2. Cheddar Cheese - Grated
                                        3. Dehydrated Onion
                                        4. Paprika - Homemade from dried sweet peppers
                                        5. Dill

 

 

The ingredients



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

off or even break the jars.

 

The jars filled with egg and ingredients, ready

                                                               to go into the canners.

 

Quite a few people have questioned me about cooking time

and method, so on this batch of a dozen jars, I water-bathed 6 jars

for 1 hour, and pressure canned the other 6 jars at 5 psi for 45 minutes.

Both ways seem to have worked well.

 

The setup I use to keep the half full jars from

                                                   floating during the Water Bath.

 

 

The jars of eggs right out of the Water Bath.

                                                                       1 hour.

 

The jars of eggs right out of the Pressure Canner.

                                                            45 minutes at 5psi.

 

Notice that the eggs doubled in size during cooking.

This is the reason to only fill the jars half full.

After they cool down, the contents will shrink back down

to a degree, but not back down to the fill level.

 

 

Thank you, Dave.  Please leave comments

 and questions below, or email them to

povertyprepping@yahoo.com

Susan