Canning pickled eggs can be safe
It was time to start a new thread for this topic. The old thread was getting too long.
The purpose of this discussion, is to root out the truth about home canned pickled eggs.
It has been stated by many that this practice is completely unsafe and people should not engage in this practice under any circumstances.
My question has always been: "Why?"
What is the reason in a logical and scientific way?
I am going to lay out the facts as I see them. What I am hoping for, is that people will contribute to this topic with corrections and with new factual data that they can support. Personal points of view are interesting, but they don't contribute in the search for the truth.
Please, no "forum rage". Keep this peaceful. My intent is purely a search for the truth and to benefit the health and well-being of those many people out there canning pickled eggs in their home.
1) The USDA does not deem Home Canning of pickled eggs to be "Unsafe". They simply do not recommend it. But they do not say why they do not recommend it. See the bottom of this page: http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp It would be interesting to know the reason why they do not.
2) The NCHFP does not say that home canning of pickled eggs is unsafe either. They only state: "There are no home canning directions for pickled eggs." I think they mean there are none at their site. But they don't say it is Unsafe. See: http://www.uga.edu/nchfp/how/can_06/pickled_eggs.html.
It would be a benefit to those engaged in canning pickled eggs if the NCHFP came out with a statement such as: "We do not recommend canning pickled eggs for unrefrigerated storage, but if you are engaged in this activity, here is the proper way to do it..."
3) I believe the only fear people have of home canned pickled eggs, is the possibility of Botulism. But my question is why is this fear hung on Pickled Eggs? There truly has never been a single case of botulism from a person eating home canned pickled eggs. I will site the 1997 case of botulism, where a 68 year old man hard boiled some eggs, poked holes in them with toothpicks, then put them in a jar and poured vinegar and spices over them, and then set them on the counter for a week in the sun. His methods could not even be considered as "Home Canning" by anyone. So I think we can toss that example out as a data point. But you decide for yourself. Visit this page to read about it: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm
4) A 1990 to 2000 census study performed by the CDC reports (on average) about 23 cases of botulism occurred per year in the United States. See: http://www.cdc.gov/ncidod/EID/vol10no9/03-0745.htm Similar data is also reported at the bottom of this page: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm
Out of these cases of botulism, none were caused by home canned pickled eggs. (assuming you can dismiss the fellow in 1997 as a completely...