{"id":2151,"date":"2012-04-07T03:00:54","date_gmt":"2012-04-07T07:00:54","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2151"},"modified":"2012-04-07T03:00:54","modified_gmt":"2012-04-07T07:00:54","slug":"q-and-a-canning-beef-and-canning-pickled-eggs","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/04\/07\/q-and-a-canning-beef-and-canning-pickled-eggs\/","title":{"rendered":"Q and A: Canning beef and canning pickled eggs"},"content":{"rendered":"<p><strong>Canning beef<\/strong><\/p>\n<p><em>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?<\/em><\/p>\n<p><em>Erica Kardelis<\/em><br \/>\n<em>Helper, Utah<\/em><\/p>\n<p>No difference; salt is optional in almost all canning recipes. In meats and vegetables it is purely a flavor enhancer. It is not necessary. &#8212; Jackie<\/p>\n<p><strong>Canning pickled eggs<\/strong><\/p>\n<p><em>Seeing your blog on canning pickled eggs sparked my interest but when I looked in my old canning books I couldn&#8217;t find a recipe. Could you please post it?<\/em><\/p>\n<p><em>William Fisher<\/em><br \/>\n<em>Grinnell, Iowa<\/em><\/p>\n<p>Others have asked for it and I gave my recipe. But if you missed it, here it is again. (And it&#8217;s also found in my book <a href=\"http:\/\/www.backwoodshome.com\/store\/files\/jc01.html\"><em>Growing and Canning Your own Food<\/em><\/a>.)<\/p>\n<p>18 whole, peeled, hardboiled eggs<br \/>\n1\u00bd quarts white vinegar<br \/>\n2 tsp. salt<br \/>\n1 Tbsp. whole allspice<br \/>\n1 Tbsp. mixed pickling spices<\/p>\n<p>Mix vinegar and spices in large pan and bring to a boil. Pack whole, peeled, hardboiled eggs into hot, sterilized jars leaving \u00bd inch of headspace. Ladle boiling pickling solution over eggs, leaving \u00bd 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.<\/p>\n<p>I also add 2 Tbsp. vinegar from my jars of hot pepper rings to &#8220;spunk&#8221; up my eggs. This is very good. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2151"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2151"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2151\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}