The Centers for Disease Control says: "Home pickled eggs stored at room temperature have caused botulism." That's enough for me to say I don't want to do it or recommend it. That said, I don't raise chickens and have an excess of eggs to store either. However, others, like Jackie Clay, do can them and store them on the shelf. Jackie Clay on Storing Canned Pickled Eggs on the Shelf. Guess it's up to you to decide if you want to do this.
ok, let me as you this, if its a density factory for the eggs, why couldn't you boil the eggs and just cut them in half (with or without the yolk) and pickle them that way?? Just asking. Thanks for giving me your opinion. I am like you, I refrigerate my eggs and I don't want to take a chance on dying either...LOL
I think you'd have to ask an expert that question...I follow what the CDC and the USDA recommend; they don't always give their reasoning, but they do do testing that I can't. I'm just another home canner like you; but with 50 years of experience. I remember when people water-bathed vegetables (although our mom had a pressure canner), and I myself simply waxed my jams and jellies and now I water-bath them. Methods have changed as testing has become better as well as equipment. My sister-in-law Bonnie and I were talking about this at coffeetime this morning - she pointed out that her Mom and mine too, used to faithfully boil their canned goods that are now considered iffy for 10 minutes before serving them - can't very well do that with eggs.
I pressure canned your bean soup yesterday and it turned out well (first thing I've made in my new canner)-thank you! I've read through everything you've written about canning (and hope there's more to come:@) Do you know of any similar blogs where others are sharing what they can and have learned?
We like the websites from: The National Center for Home Food Preservation - http://nchfp.uga.edu/ Canning Recipes from Presto -https://www.gopresto.com/recipes/canning/recipeindex.php Ball - http://www.freshpreserving.com/recipes Iowa State University - Free PDF's on canning - https://store.extension.iastate.edu/Topic/Food-Nutrition-and-Health/Food-Preservation PickYourOwn - http://www.pickyourown.org/allaboutcanning.htm
Does anyone have anyu info about the picture of the small town on a rainy day? The one with the Mobil Gas station and Irene's Cafe? Who the artist is? Ireally like it and want to get a copy.
I'm not able to attribute it to any artist...Google "50's town" and I think you can find a larger version. It's great, isn't it? It may have been an advertisement or magazine illustration.
Google tells me the picture is called "Reflections of Main Street" and it is by an artist named Ken Zylla. You can get a limited edition print or buy it as a 1000-piece jigsaw puzzle on Amazon.
PS To search the internet for the identity of a particular image, you just move your cursor over the image and click on the right mouse button. A popup menu will appear; choose "Search Google for image. A new tab will open in your browser showing the image and giving you the option on finding it it various sizes. You will also see a listing of places where that image has appeared; that listing is where you'll find more info about that image.
In my 1943 Ball Blue Book, they show boiling the fresh, cleaned ears 5 minutes, then processing in a pressure canner for 70 minutes. By 1950, none of my canning books show this method...I suspect both quality and food safety were a concern with this way of processing corn. The cover photo is from an even older canning book. Actually, we prefer freezing corn, as do most of our Iowa neighbors...often the canned sweet corn varieties available today turn brown in the canning process, and freezing gives a better finished product.
Hello, Your image of the 1930s canning lady is all over the internet! I didn't see any other way to contact you so hoping to reach you here. We are publishing about 30 copies of a family historical book (400+ pages) and would like permission to use your image. If we can use the image at the top of this post, please let me know how you'd like it attributed. Thank you so much for your consideration. Kelli
Kelli, not our image, as you said, it is all over the internet. Feel free to use it from our point of view, no attribute necessary. Sounds like a fun project and a lot of work.
What is your opinion about pickling non-refrigerated Eggs?
ReplyDeleteThe Centers for Disease Control says: "Home pickled eggs stored at room temperature have caused botulism." That's enough for me to say I don't want to do it or recommend it. That said, I don't raise chickens and have an excess of eggs to store either.
DeleteHowever, others, like Jackie Clay, do can them and store them on the shelf. Jackie Clay on Storing Canned Pickled Eggs on the Shelf.
Guess it's up to you to decide if you want to do this.
You need a dark cloth keeping light from your canned goods. Also you need a steady cool temperature for your hard work and pride.
Deleteok, let me as you this, if its a density factory for the eggs, why couldn't you boil the eggs and just cut them in half (with or without the yolk) and pickle them that way?? Just asking.
ReplyDeleteThanks for giving me your opinion. I am like you, I refrigerate my eggs and I don't want to take a chance on dying either...LOL
I think you'd have to ask an expert that question...I follow what the CDC and the USDA recommend; they don't always give their reasoning, but they do do testing that I can't. I'm just another home canner like you; but with 50 years of experience. I remember when people water-bathed vegetables (although our mom had a pressure canner), and I myself simply waxed my jams and jellies and now I water-bath them. Methods have changed as testing has become better as well as equipment.
DeleteMy sister-in-law Bonnie and I were talking about this at coffeetime this morning - she pointed out that her Mom and mine too, used to faithfully boil their canned goods that are now considered iffy for 10 minutes before serving them - can't very well do that with eggs.
You can dehydrate your eggs Put them all in,a bowl mix, pour in you plastic trays of your dehydrate stir them periodically
ReplyDeleteThis is a really nice reference, for ladies who have canned for years or those who are new to canning. Thank you for sharing it!
ReplyDeleteGracie
I pressure canned your bean soup yesterday and it turned out well (first thing I've made in my new canner)-thank you! I've read through everything you've written about canning (and hope there's more to come:@) Do you know of any similar blogs where others are sharing what they can and have learned?
ReplyDeleteWe like the websites from:
DeleteThe National Center for Home Food Preservation - http://nchfp.uga.edu/
Canning Recipes from Presto -https://www.gopresto.com/recipes/canning/recipeindex.php
Ball - http://www.freshpreserving.com/recipes
Iowa State University - Free PDF's on canning - https://store.extension.iastate.edu/Topic/Food-Nutrition-and-Health/Food-Preservation
PickYourOwn - http://www.pickyourown.org/allaboutcanning.htm
Glad you had success on your bean soup!
Does anyone have anyu info about the picture of the small town on a rainy day? The one with the Mobil Gas station and Irene's Cafe? Who the artist is? Ireally like it and want to get a copy.
ReplyDeleteI'm not able to attribute it to any artist...Google "50's town" and I think you can find a larger version.
DeleteIt's great, isn't it? It may have been an advertisement or magazine illustration.
Google tells me the picture is called "Reflections of Main Street" and it is by an artist named Ken Zylla. You can get a limited edition print or buy it as a 1000-piece jigsaw puzzle on Amazon.
ReplyDeleteSue
PS To search the internet for the identity of a particular image, you just move your cursor over the image and click on the right mouse button. A popup menu will appear; choose "Search Google for image. A new tab will open in your browser showing the image and giving you the option on finding it it various sizes. You will also see a listing of places where that image has appeared; that listing is where you'll find more info about that image.
ReplyDeleteIn your cover picture, is that corn on the cob canned in jars? It is the bottom left. I am very curious to know how they did that.
ReplyDeleteIn my 1943 Ball Blue Book, they show boiling the fresh, cleaned ears 5 minutes, then processing in a pressure canner for 70 minutes. By 1950, none of my canning books show this method...I suspect both quality and food safety were a concern with this way of processing corn. The cover photo is from an even older canning book.
DeleteActually, we prefer freezing corn, as do most of our Iowa neighbors...often the canned sweet corn varieties available today turn brown in the canning process, and freezing gives a better finished product.
Hello,
ReplyDeleteYour image of the 1930s canning lady is all over the internet! I didn't see any other way to contact you so hoping to reach you here. We are publishing about 30 copies of a family historical book (400+ pages) and would like permission to use your image. If we can use the image at the top of this post, please let me know how you'd like it attributed.
Thank you so much for your consideration.
Kelli
Kelli, not our image, as you said, it is all over the internet. Feel free to use it from our point of view, no attribute necessary. Sounds like a fun project and a lot of work.
Delete