Canning corned beef
March is almost here and Corned Beef will soon be on sale every where. Do you can that up too? How does it come out? Do you like it? I usually fix one up for St. Paddies Day and put a couple in the freezer. If you think they are good in jars I will try putting one up to see how we like it.
Corned beef is very good when canned! It is tender and flavorful. And you can eat it, year around! Give it a try. I’m pretty sure you’ll love it. I do use wide mouth jars and can it in slices or chunks. — Jackie
I have been looking for information on canning eggs, I don’t even care if I have to pickle them. Do you know how to do this right? Which way would extend the preservation time of the eggs more, canning them (I know that this has to be doable since you can find them canned in some stores but for an arm and a leg!) or covering them with oil and putting them in a cool dry place?
You can home can pickled eggs, but not regular hardboiled eggs. To can them as pickled eggs (recipe found on page 124 of my book, Growing and Canning Your Own Food), here’s what you’ll do:
18 whole, hardboiled, peeled eggs
1½ quarts white vinegar
2 tsp. salt
1 Tbsp whole allspice
1 Tbsp mixed pickling spices
Mix vinegar and spices in a large pot and bring to a boil. Pack whole, peeled, hardboiled eggs into hot, sterilized wide mouthed jars, leaving ½ inch of headspace. Ladle boiling pickling solution over eggs, leaving ½ inch of headspace. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your processing time to suit your altitude, if necessary. Never leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases. Always refrigerate opened jars of pickled eggs.
Other ways of storing eggs for long term storage include wiping them with mineral or olive oil, using a waterglass solution, and just storing fresh eggs in a cool, dark location where they’ll keep for several months. Always break long-term storage eggs into a cup first as you use them to make sure they are still fit to eat. — Jackie