Monday, February 5, 2018

Pickled Eggs

Pickled Eggs

There are no home canning directions for pickled eggs.  All of the following pickled egg recipes are for storage in the refrigerator.  Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than 2 hours in the temperature danger zone of 40 to 140 degrees F.
Caution:  Home pickled eggs stored at room temperature have caused botulism.  For the report from the Centers for Disease Control and Prevention (CDC), seehttp://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm The Editorial Note in this report cautions against room temperature pickling and storage, also.  The CDC further cautions that to reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids) in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). 
PICKLING TIPS
Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings.  Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs.  Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions. 
Eggs used for pickling should have clean, sound shells.  Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg.  Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.
Cooking and Peeling Eggs
According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs.  Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs.  Place a lid on the pan and bring eggs to a boil.  Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs.  Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute.  In the meantime, bring hot water to simmering.  After one minute in ice water remove eggs back to the simmering water for ten seconds.  The ten second interval is important because this allows the shell to expand without expanding the rest of the egg.  Peel immediately by cracking the shells of the egg all over.  Roll each egg gently between hands to loosen the shell.  Peel, starting at the large end of the egg.  The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.
Another cooking method when you are less concerned about peeling of ultra-fresh eggs is to make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs.  Place a lid on the pan and bring eggs to a boil.  Turn down the heat and simmer for 15 minutes.  Place the eggs in cold water and when cool, remove shells.  Crack the shell of the egg all over.  Peel, starting at the large end of the egg.  The peeling may take place under cold running water to help wash the shell off the egg.
Containers for the Eggs
The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well.  The eggs are to be completely covered with the pickling solution during storage.  A quart-size canning jar will hold about one dozen medium sized eggs.  For sterilizing glass jars, see Sterilization of Empty Jars.
Storing Eggs
After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur.  Medium or large eggs may require 2 to 4 weeks to become well seasoned.  Use the eggs within 3 to 4 months for best quality.
RECIPES
Each of these recipes uses 12 peeled, hard-cooked eggs.  The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.  Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).  There needs to be plenty of pickling solution, and enough to completely cover the eggs.  Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
RED BEET EGGS 
1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar 
a few canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS 
1½ cups pasteurized apple cider
½ cup cider vinegar
1 package (about 12 oz.) red cinnamon candy
1 tablespoon mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
DARK AND SPICY EGGS 
1½ cups cider vinegar
½ cup water
1 tablespoon dark brown sugar
2 teaspoons granulated sugar
1 teaspoon mixed pickling spice
¼ teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt
CIDERED EGGS 
1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
1½ teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove
DILLED EGGS 
1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove
PINEAPPLE PICKLED EGGS 
1 can (12 oz.) unsweetened pineapple juice*
1½ cups white vinegar
2 medium onions, peeled and sliced
¼ cup sugar
1 teaspoon salt
1 teaspoon whole pickling spice
*If sweetened pineapple juice is used, omit sugar




















































Welcome to Safe Canning Recipes



 Safe Canning Recipes


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Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all Canning sites, Recipes, YouTube or Pinterest unless you check it against these sites or ask in our group.  There are many good sites but there are just as many who give unsafe advice.
Safe Canning Recipe Sites or books.
BALL® US
BERNARDIN ~ Ball's Canadian site



WELCOME TO CANNING
The Link to our recipe blog which can always be found in the top pinned post on our Facebook page.

http://safesmartcanningrecipes.blogspot.com/

Don't feel too overwhelmed...it seems like a lot to take in at first but if you read and ask questions and gradually buy the items you need while you are learning you will be a pro in no time and wonder what you were worried about. If you have questions, please refer to a safe source for information.

Things to remember: There are two USDA-approved ways to can — with a boiling water bath canner, which reaches 212 degrees, or with a pressure canner (not to be confused with a pressure cooker), which reaches 240 degrees. Each one kills different types of bacteria and sterilizes food in jars.

Water bath = WB = high acid foods = pickles, pickled veggies, fruit, jelly, jams, salsa’s, pie fillings and tomatoes.

Pressure Canner = PC = low acid foods = veggies that are not pickled, all meats, sauces, soups, stews, and chili. You can PC some of the WB items but you can NEVER EVER water bath items that are low acid and require a PC.

First tip...buy one of these books, they are wonderful: Ball Complete Book of Home Preserving or Ball Blue Book guide to preserving. There are others but either of these are a great start. Always make sure that the canning book you are using is up to date…things change as more research is done and you want to be as safe as you can. Please check the recipes against today's standards for safe canning.


Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all canning sites, cooking sites, recipes, YouTube, Pinterest or Google unless you check it against these sites or ask in our group. There are many good sites but there are just as many who give unsafe advice.

***IMPORTANT…READ THIS!!!


ITEMS YOU WILL NEED: Suggestions and links are included but search the web for the best pricing.

Pressure Canner (make sure it says canner, you can cook in a canner but you can't can in a cooker) Amazon.com and Walmart.com have very good prices on canners. Presto is a very good one to get started and will last many years. One thing to look out for... If you have an overhead microwave or low hanging fan over your stove, check measurements to be sure the 23 qt. isn't too tall. If they hang low, you will have to go with the 16 qt. size. You need enough clearance to be able to tilt the lid away from you to remove it and to safely remove your jars.

*Gas and electric stoves are both good to can on.... If you have a smooth top stove, check your manufacturers manual to be sure that it recommends canning on it, if so Presto is the only canner safe to use on those type stoves. If it doesn't recommend canning on it then check out a single burner...here is a good one:

You can buy a Water Bath pot or you can save by using your PC as a WB.

If you decide to get the 23 qt. canner you will want to get an extra rack so you can stack pints and double your canning ability:

You will need a canning tool kit:

AND MASON JARS....LOTS AND LOTS OF JARS ~~ Shop around for the best prices...Grocery stores, Hardware stores, stores such as Walmart, Target, Amazon. Also, resale shops, garage sales, estate sales, ask friends and family, they tend to keep them even though they don't can and might be happy to free up some cabinet space. Check freecycle.org, Craigslist and local classifieds.

Burning Issue: Canning on Smooth Cooktops - If you have a smooth top stove please read this before using it for canning. http://nchfp.uga.edu/publications/nchfp/factsheets/smoothtops.html

What food and ingredients CAN'T be safely canned?
Adapted from Canning Homemade

What you are "able" to put into jars is a much longer canning list than those you can't so for any additions to the list below I will continue to update as I find or research either the ones that I missed or ingredients that have changed their "status". Reasons for not using the products below:

NO Fats: Oil (by itself, there are two safe recipes using a oil/vinegar brine: Marinated Peppers and Marinated Mushrooms), mayonnaise. These products will go rancid and develop bacteria within your jar if left unrefrigerated and mixed in with other ingredients to form a recipe.

No Dairy: butter, milk, cheese, sour cream, cream (whipping or heavy), yogurt (Greek or other), buttermilk, goat or any other animal milk, tofu, soy

Do not add: Oats, wheat, barley, grains, rice, bread, noodles or pasta, hominy, crackers, biscuits, pie dough, eggs. They will also go rancid but also during processing the heat will not penetrate through the recipe and as such will not kill the bacteria in the jar. This is one reason why doing a "pie in a jar" or "cake in a jar" is not a good idea. Pastas because they are made of flour they will breakdown in the jar during the 75 minutes to process in the pressure canner and you will be left with mush at the bottom of the jar. Also most pasta and noodles are made with eggs.

Do not use thickeners: Cornstarch, tapioca, arrowroot, flour, Wondra flour, cornmeal, soup bases, package mixes like taco mix or ranch dressing as they will breakdown. The only approved thickener is Clear Jel

Veggies: For broccoli and other veggies listed below the heat from pressure canning will destroy the flavor and render them mushy for the amount of time that it will take to be safe in processing. Broccoli, Brussels sprouts (pickled ok), cabbage (pickled, Sauerkraut and slaw ok), cauliflower (pickle ok), eggplant (pickled ok), summer squash if not included in a recipe with other veggies (pickled ok), olives (pickled ok), lettuce, artichokes. Any "mashed" vegetable like mash potatoes, butternut squash or pumpkin will have density issues.

No Food recipes: pumpkin butter, pudding, cream soups or cream veggies, refried beans, peanut butter, Pesto, chocolate made from milk solids, quick breads.

These Fruits: mashed bananas, avocados, coconut milk. Fruits such as bananas also have a thickness that the heat will not destroy the bacteria during the water bath process.

Meats: avoid high fat, pate (duck, beef), liver and giblets (chicken, beef), hot dogs, meats with fillers. With meat you want to use a leaner meat. Pate and liver during the pressure canning will not heat through to penetrate and kill all the bacteria including any natural bacteria from canning organ meats.

Candy: caramels, peppermints, marshmallow will end in a jar of liquid goo.

Do's and Don’ts for storing your canned goods:

Many canners during the season search for locations in their homes where they are able to store their precious jars. Finding that perfect spot sometimes can be a challenge and the "Do's and Don'ts" of storage are important to keep in mind.

The most important "Don't" before we start is never put any jars that have not been properly processed either by water bath or pressure canning methods or the lids have not sealed into your storage. They will not be shelf stable and could make someone sick if consumed or worse!

1. Don't store your jars in a hot garage or in a basement near the heater or boiler. Do find a cool place between 50 and 70 degrees to keep your jars. Reason: If the contents of the jars are stored in a warm place or in direct sunlight the food may lose some of its eating quality in a few weeks or months, sooner if the temperature is anything like Vegas in the summer!

2. Don't store your jars in wet or damp area. Do find a location that is dry and has some circulation. Reason: Dampness may rust the metal lids and rings and could cause leakage so the food will spoil. Storing the jars in a cool dark pantry, closet, or some have even stored them under their bed, but in the house is optimal.

3. Don't store your jars with the rings still on the lid. Do take the rings off or loosen them! Reason: If there is a problem and bacteria develops in the jar the lid will release from the build-up of gas inside the jar. The lid will be loose and when you open the jar and the lid will just slide right off. If you leave the ring on and the bacteria develops the lid is being held down by the ring and over time the lid may reseal itself and will trap the bacteria inside and you will not know.

4. Don't stack your jars if you don’t have to. Do find space for them to be in a single layer either in boxes or on shelves. Reason: There are two reasons to not stack jars, first there is the danger of jars falling over and breaking, but more important is that you are again putting a heavy object on the lids of the bottom jars and possibly trapping bacteria you may have in your food. If you do not have sufficient space and must stack, use a cardboard layer between and only stack 2 high.

5. Don't lay your jars on their side or upside down. Do keep your lids up! Reason: Natural ingredients in some foods, in particular foods with acid, corrode metal from the lid and make a dark deposit on the underside of jars. This deposit on lids of sealed, properly processed jars is harmless but will detract from giving the jar as a gift and will look visually unappealing.

6. Don't forget to label your jars. Do mark the lid using a permanent marker with the name of the recipe and date canned or create a sticker label with the same information. Reason: Again two reasons to make sure your jars are properly marked; make sure you know what's in the jar since sometimes the color and contents are not obvious as to what's inside and the date will let you know how old the contents are in the jar.

7. Don't put the jars in the pantry without washing them. Do take the time to remove the rings and wash, rinse and dry your jars. Reason: It's important to clean any food residue or if you are pressure canning you may have some residual fat from canning meat on the outside of the jar. Cleaning the outside with warm soapy water helps to avoid ants and other insects in your pantry.

8. Don't leave the jars unchecked. Do take the time to rotate your jars by date as you pull jars out of your pantry. Reason: Since the optimal quality in the food we can is one year for any type of processing you will want to want to fill your shelves just like a grocery store. Pull the older jars to the front and newer projects to the back or create a section of its own. The date on the lid of the jar will help to keep you organized.

Adapted from SBCanning

What is botulism? Botulism can be avoided if you follow the safest canning methods. Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly. Botulism is a medical emergency. If you have symptoms of foodborne botulism, seek medical care immediately.

Symptoms may include the following:

  • Double vision
  • Blurred vision
  • Drooping eyelids
  • Slurred speech
  • Difficulty swallowing
  • Dry mouth
  • Muscle weakness
  • Death

Protect yourself from botulism: When in doubt, throw it out!
Home-canned food might be contaminated if:

1. The container is leaking, bulging, or swollen

2. The container looks damaged, cracked, or abnormal

3. The container spurts liquid or foam when opened

4. The food is discolored, moldy, or smells bad If you suspect home-canned food might be contaminated with the germs that cause botulism, throw the food away. If any of the food spills, wipe up the spill using a dilute bleach solution (1/4 cup bleach for each 2 cups of water).

• Never taste home-canned food to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal.

• When you open a jar of home-canned food, thoroughly inspect the food. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not eat food from a can that spurted liquid or foamed when it was opened.

• Do not open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.

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Avoiding Common (Major and Minor) Canning Mistakes
Kathleen Riggs, Family and Consumer Sciences Agent, Iron County

Major Canning Mistakes – Potentially Deadly  

*Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.

*Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in Undercooking.

*Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.  

*Using an oven instead of water bath for processing. The product will be under-processed since
air is not as good a conductor of heat as water or steam. The jars also may break or explode.

*Not making altitude adjustments. Since boiling temperatures are lower at higher altitudes, the
products will be under-processed. Pressure canning requires adding more pounds of pressure while waterbath canning requires more processing time.

*Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.

*Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.

*Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning.

*Cooling pressure canner under running water. Calculations as to processing time include the
residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.

*Letting food prepared for “hot pack” processing cool in the jars before placing them in the
canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.

NOTE: Canned meat, vegetables, or salsa which
is under-processed can cause botulism.

Minor Canning Mistakes – Economic Loss,
But Results Not Deadly
*Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure
canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.

*Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also,
paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the
recommendation is not to eat the product, but discard it.

*Cooling too slowly after removing from canner. (Example: stacked jars close together.) There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as “flatsour.” This is harmless, but produces an undesirable flavor.

*Storing food longer than recommended.
Keeping foods longer than recommended or storing them at temperatures above 70° F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well. The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local USU Extension office. If
you cannot find your local office listed in the phone directory under USU, look under the county government  listings.

Cautions Issued for Specific Foods
• Butter — For now, canning butter using any method is not recommended. Some methods are
dangerous at best; others are not backed by science.

• Hydrated wheat kernels (berries) — Starch in wheat may interfere with the heat penetration
during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.  

• Quick Breads (e.g. , banana, zucchini,pumpkin) — Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.  

• Dried Beans (pinto, kidney, etc.) — To safely can dried beans, they must be hydrated first
(usually 12 to18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.

General Rules
1. Always use up-to-date, scientifically tested canning recipes.
2. Only use approved, up-to-date canning methods (boiling water-bath or pressure).
3. Follow canning directions exactly.
4. Make altitude adjustments by adding more time to water bath canning or increasing pressure for
pressure canned products.
5. Make certain canned products have a proper lid seal.

Note: Unless you are sure that the above general rules were followed, boil low acid foods for 10 minutes before eating them to inactivate botulism-causing organisms (clostridium botulinum).

Exceptions to the General Rules
• Changing salt level in anything except pickles. Salt acts as a preservative and adds
flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added as a personal preference.

• Changing sugar level in syrup used for canned fruit. Sugar helps fruit retain a bright color and firm texture, but is not necessary for safety.

• Add EXTRA vinegar or lemon juice. Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or sour flavor is desired, more vinegar, lemon or lime juice may be added.

• Decrease any vegetable except tomatoes in salsas. Salsa recipes have been tested to ensure
that they contain enough acid to be safely processed in a boiling water-bath canner. This acid is
provided by the correct amount of tomatoes. The addition of vegetables has also been calibrated to balance the acid level. While it is dangerous to add more vegetables to salsa recipes, fewer may be used for a milder flavor.

• Substitute bell peppers, long green peppers or jalapeño peppers for each other in salsa recipes. So long as the total amount of peppers remains the same (or fewer) as what is listed in the tested recipe, peppers may be interchanged.

Acidity Levels in Fruits

 Safe Canning




 The lower the pH the higher the Acidity Level

   pH Levels of Juice                                                          
pH Level of Wines.PNG
Apple Juice 3.35-4.00 C

Lemon juice 2.00-2.60
Concentrated 2.30

Lime juice 2.00-2.35
Concentrated 1.80

Orange juice, Florida 3.30-4.15

Tomatoes, juice 4.10-4.60

Grapefruit       3.0 - 3.3

Pineapple 3.50

Grape juice ranges from about 
2.92 to 3.53




Beans (Dry & Fresh)



 Safe Canning








**ALL DRY BEANS MUST BE PRE-SOAKED AND BOILED AT LEAST 30 MINS BEFORE CANNING REGARDLESS OF THE RECIPE.**

**MEATS & SAUSAGE CAN NOT CONTAIN FILLERS**

**DON'T FILL JARS MORE THAN 2/3 FULL OF REHYDRATED DRY BEANS TO ALLOW FOR EXPANSION, TOP WITH LIQUID TO 1" HEAD SPACE*

***There is no canning recipe for refried beans. You make refried after you open a jar to eat and mash in a skillet***



Baked Beans

Baked Beans in Tomato Sauce

Beans, Dry (all varieties) SEE BELOW

Beans, Dry, with Tomato or Molasses Sauce

Beans- Green, Snapped & Waxed

Ham & Bean Soup (see below)

Beans with Pork in Tomato Sauce

Chili Ready Beans (see below)

Fresh Shelled Beans (Limas, Pintos, October & Garbanzo)

Home Canned Bean Soup

Homemade Pork and Beans

Louisiana Red Beans NEW

Red Lentils (canned)

Renee's BBQ Beans - Bush's Clone










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Maple Baked Beans




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From the Ball® Blue Book 
 




 




 




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Ranch Style Beans  Makes 5 pints








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