Canning pickled eggs
I have pickled eggs in a vinegar solution and then sealed them using the water bath method. They are all sealed. Can I put them in the pantry for later use or do they still need to be refrigerated even if the seals have not been opened? I know you have to refrigerated AFTER opening as that has been made clear by your articles. I have asked this question to many canners but have yet to get a satisfactory answer. My fridge will only hold so many jars and I don’t want to pickle any more till I get an answer to this question. I have always thought if you pickled anything and left it sealed that it was safe to put on the shelf. Am I wrong? I don’t want to bet my life on it!
Yes, you can put canned, pickled eggs on your pantry shelves. Mine are bulging with them! Once opened, you must refrigerate them for safety. You are right! — Jackie
I just made a small batch of your Amish Coleslaw from the Sept/Oct issue #137. I might have made 5 pints if I could have stopped eating it! But I made four. My question is: Once processed, how long shall I store it before using it? I know some pickled things can take 12 weeks to be ready. I sure hope I don’t have to wait that long!
The good news is that you don’t have to wait a day to begin eating it. But it doesn’t last long that way! Of course, you can just make more. A big head of cabbage makes lots. I’m glad you like it too. I even use the left-over juice as a light salad dressing. — Jackie