canning eggs is this safe
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Is this recipe safe
Recipe 2: ( 7 Quart Canning method - allows unrefrigerated storage)
If you are making many quarts of pickled eggs and would like to CAN them, such that they do not require refrigeration until opened, then follow these instructions:
- Use Canning Jars, Rings and Self-Sealing Lids (Like Mason Jars)
- Follow the manufacturers instructions for Lid Preparation (some require boiling the lids)
- Clean and Dry Jars, Rings and Lids
You can get a 12 jar case at any grocery for about $8.00
A canning pot may be purchased at most hardware stores or Kmart for about $20 - A canning pot will handle 7 quarts at a time.
NOTE: If you have never canned before, take a look at one of the lids. You will note that the center of the lid is "domed" upward and if you place the lid on a table, you can pop that dome down with your finger, when you release, it will pop back up. This is important because when the jars of eggs cool, you will know if the jar has properly sealed when these lids "Pop" down.
Boil and peel 8 Dozen Eggs (even though you are canning 7 dozen, sometimes you can fit 13 eggs in a jar or some eggs will be damaged during boiling or peeling process)
While the eggs are cooling, clean the jars, lids and rings and dry completely and set out on a table.
Peel the eggs and have ready before continuing.
Place your canning pot on the stove with 4 or 5 inches of water in the bottom and let it start to heat up.
Create the Brine:
In a Large Pot, Combine and boil the following:
5 Cups vinegar (5% acidity)
10 Cups water
4 Tablespoons canning salt (non-iodized)
2 teaspoons ground mustard
3 1/2 teaspoons dill seed
1/2 sliced onion
3 Cloves garlic sliced thin
3 Jalepenos sliced thin
Stir and bring to a boil for 3 - 4 minutes, Cover and remove from heat.
Packing the Jars:
While the brine is boiling, Layout 7 bowls and prepare the following:
7 Jalepenos thinly sliced and placed into 7 separate bowls
7 Cloves of Garlic thinly sliced and placed into the seven bowls.
(one bowl for each jar)
In each of the 7 empty jars, add the following:
1 Tablespoon Salt
1/4 teaspoon ground mustard (Rounded Full)
Stir the Brine with a ladle to make sure the contents are suspended well and then ladle about 1/4 - 1/2 cup brine into each jar.
Then, pick up each jar and swirl the solution around to make sure the salt and mustard dissolve.
Once the salt and mustard have dissolved, add a bowl full of sliced jalepeno and garlic to the jar.
Pack the jar with 12 to 13 eggs.
Stir the brine and ladle each jar full until about 1/2 inch from the top of the jar.
Applying the Lids:
Do not apply the lids until the water in the Canning Pot has begun to boil.
With a paper towel, clean any salt and liquid from the top of the jar and the sides of the jar where the rings will screw down. This is important. If there is debri on the top of the jar, the lids will not seal.
Place a lid on the jar and the screw down the ring until touching, then turn about 1/8 turn more (just less then snug, do not overtighten because air will need to escape during the canning process.
Place the Canning Rack on the Canning pot "Top" position. Place the 7 quarts into the Canning Rack.
Lower the canning rack into the boiling canning bath. The water in the canning pot should now rise to a level above the tops of the jars.
You want 1/2 to 1 inch of water above the tops of the jars. If there is not enough, add water until the jar tops are submerged.
At this point, the water will probably stop boiling.
Wait until the canning bath again reaches a good rolling boil and then set your timer for 15 minutes.
Do not set your timer until a rolling boil has been achieved.
When the 15 minutes are up, turn off the heat and raise the canning rack out of the bath and let hang in the "Top" position.
Place a folded towel on your counter and then using Pot Holders or a Jar Clamp, remove jars 1 by 1 and gently place on the folded towel to cool. With a towel, very gently soak up any water that has pooled on top of the jar lids, but be gentle, the lids have not sealed yet and you should not force it. Do not push down on the lids.
DO NOT TIGHTEN RINGS.
Do NOT touch the jars for several hours, let them cool on their own. Overnight is best.
As the jars cool, you will hear the loud "Ping" whenever a jar seals. This is good, it means that the lid has sucked down and a sufficient vacuum has been created inside of the jar.
After several hours, check each jar to be sure the lid has popped down and is no longer domed upward, but domed downward. If any jars lid did not pop down, you can either re-can that jar (as described above) or simply place it in the refrigerator and eat those eggs first.
After the jars have cooled, gently remove the rings without unsealing the lids. Salt may have formed on the lid top and under the rings. Wipe each lid, jar threads and rings with a wet cloth to remove this salt. Then replace the rings. (If you don't do this, the rings and lids will rust)
Place canned jars in a cool dark place (basement shelf). Eggs should keep in this state for about 1 year. After opening a jar, you must refrigerate.
Before opening a jar that has been in storage, make sure the lid is still popped down. If it is not, do NOT eat the contents as they probably went bad. If the lid is popped down, then open the jar and the contents should be fine.