Canning beef

I, too, just got a half of beef. I wanted to start canning with the ground beef. Your canning book calls for salt with the ground beef but it is optional with stew meat. Why the difference?

Erica Kardelis
Helper, Utah

No difference; salt is optional in almost all canning recipes. In meats and vegetables it is purely a flavor enhancer. It is not necessary. — Jackie

Canning pickled eggs

Seeing your blog on canning pickled eggs sparked my interest but when I looked in my old canning books I couldn’t find a recipe. Could you please post it?

William Fisher
Grinnell, Iowa

Others have asked for it and I gave my recipe. But if you missed it, here it is again. (And it’s also found in my book Growing and Canning Your own Food.)

18 whole, peeled, hardboiled eggs
1½ quarts white vinegar
2 tsp. salt
1 Tbsp. whole allspice
1 Tbsp. mixed pickling spices

Mix vinegar and spices in large pan and bring to a boil. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving ½ inch of headspace. Ladle boiling pickling solution over eggs, leaving ½ inch of headspace. Be sure all eggs are covered. Remove air bubbles. Process for 25 minutes in a boiling water bath canner. Never leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases.

I also add 2 Tbsp. vinegar from my jars of hot pepper rings to “spunk” up my eggs. This is very good. — Jackie

2 COMMENTS

  1. Hi! I just came across your pickled egg recipe and can’t wait to try it! Just one question…do the yolks turn grey when you water bath them? I’ve always just soft-boiled my eggs, then stuck them in a pickle jar with left-over “juice” from pickles and peppers that we have on hand. We really like our eggs on the soft-boiled side–would that be possible with this method?

  2. Thank you for sharing this recipe because I have not yet ordered your book. We are in a major egg-overload so I tried your recipe last week (actually I doubled the recipe for 36 pickled eggs). The vinegar mixture was generous and I will now try this recipe with some different herbs. I have recently become allergic to eggs so I can’t eat them now, but my husband sure can! And having some pickled eggs in our pantry will be a wonderful addition to our homestead food supply.

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