Q and A: prickly pear cactus and canning eggs — 4 Comments

  1. Sherry,

    Good thinking! ANY deeper plastic containers, especially with clear covers make great mini-greenhouses! Why spend money to buy ones in seed catalogs?

  2. Shirley,

    Complete directions are in my book, GROWING AND CANNING YOUR OWN FOOD available through the magazine. (Click above link.) but basically, all you do is to boil and peel your eggs then make a brine of 1 1/2 quarts white vinegar, 2 tsp salt, 1 Tbsp whole allspice and 1 Tbsp mixed pickling spices to 18 medium eggs. Bring the brine to a boil. Pack the whole eggs into hot, sterilized wide mouthed jars, leaving 1/2″ of headspace. Ladle boiling pickling solution over eggs, leaving 1/2″ of headspace. Make sure the eggs are covered. Remove air bubbles. Process in a boiling water bath canner (quarts) for 25 minutes. Never leave unsealed or opened pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases if you do.

  3. Jackie,

    Regarding starting seeds. I saved those plastic zip boxes/covers that bed sheets sometimes come in. Thinking,
    “some day I might find a use for these” and
    years later BINGO They make wonderful mini greenhouses
    for starting seed. Unfortunately I threw out some before
    IT dawned on me.