{"id":4714,"date":"2015-04-22T03:00:07","date_gmt":"2015-04-22T07:00:07","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=4714"},"modified":"2015-04-22T03:00:07","modified_gmt":"2015-04-22T07:00:07","slug":"q-and-a-preserving-eggs-and-canning-cherry-pie-filling","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2015\/04\/22\/q-and-a-preserving-eggs-and-canning-cherry-pie-filling\/","title":{"rendered":"Q and A: preserving eggs and canning cherry pie filling"},"content":{"rendered":"<p><strong>Preserving eggs<\/strong><\/p>\n<p><em>What do you think about scrambling eggs with sausage, mushrooms and green and red peppers and canning them. Trying to get away from freezer and when I get my chickens and quit selling almonds then I will have lots of eggs and don&#8217;t like them pickled.<\/em><\/p>\n<p><em>Nancy Foster<\/em><br \/>\n<em>Dallas City, Illinois<\/em><\/p>\n<p>Sorry, Nancy, but there&#8217;s just NO research that&#8217;s been done on canning eggs, other than pickling them and that&#8217;s minimal! Keep those hens producing. You can add a light during the fall and winter to keep &#8217;em laying even, during darker days. Having a warmer coop also helps &#8212; no drafts and plenty of shavings for bedding. &#8212; Jackie<\/p>\n<p><strong>Canning cherry pie filling<\/strong><\/p>\n<p><em>I purchased several jars of tart cherries a couple years ago. I didn&#8217;t want them to spoil and the jars were still sealed and looked like when I purchased them. So I made cherry pie filling and recanned them in a boiling water bath for 30 minutes. After doing it, I wondered if that was the right thing to do?<\/em><\/p>\n<p><em>Lorraine Sturgis<\/em><br \/>\n<em>Standish, Maine<\/em><\/p>\n<p>Personally, I would have left them in the original jars. But if you used an approved recipe for your pie filling, you should be just fine. I say &#8220;an approved&#8221; recipe as some folks try to thicken their pie filling to can with flour or cornstarch, which aren&#8217;t approved anymore. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preserving eggs What do you think about scrambling eggs with sausage, mushrooms and green and red peppers and canning them. Trying to get away from freezer and when I get my chickens and quit selling almonds then I will have lots of eggs and don&#8217;t like them pickled. Nancy Foster Dallas City, Illinois Sorry, Nancy, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4714"}],"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=4714"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/4714\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=4714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=4714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=4714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}