Preserving fresh eggs is a time-honored tradition that ensures you have access to eggs even when they're not readily available. Here, we’ll walk through two effective methods: preserving fresh eggs in slaked lime and canning boiled eggs with vegetables. Both techniques are easy to follow and result in long-lasting, delicious eggs.
Method 1: Preserving Fresh Eggs in Slaked Lime
Step 1: Selecting and Preparing the Eggs
Egg Source: Buy fresh eggs directly from a farmer. It's crucial to use unwashed eggs as the natural bloom (protective coating) on the eggshell helps in preservation. If the eggs are dirty, clean them gently with a brush.
Important Note: Avoid store-bought eggs as they are typically washed and lack the natural protection needed for this preservation method.
Step 2: Placing Eggs in a Jar
Handling: Carefully place the eggs in a jar to prevent cracking. Use a large, clean jar that can accommodate the number of eggs you have.
Step 3: Preparing the Slaked Lime Solution
Ingredients: 2 tablespoons of slaked lime (calcium hydroxide) and 700 ml of water.
Mixing: Combine the slaked lime with water, stirring well to dissolve.
Step 4: Pouring the Solution Over the Eggs
Process: Pour the slaked lime solution over the eggs in the jar. This solution creates a protective film around the eggshell, shielding it from bacteria and fungi.
Historical Use: Slaked lime has been used historically to disinfect walls and protect trees, and it is safe for food preservation.
Step 5: Sealing and Storing
Sealing: Close the jar tightly to ensure no air gets in.
Storage: Store the jar in a dark, cool place. Properly preserved eggs can last up to 2 years.
Conclusion
This method is simple and effective, allowing you to enjoy fresh eggs long after they’ve been laid.
Method 2: Canning Boiled Eggs with Vegetables
Step 1: Boiling the Eggs
Ingredients: 20 eggs, 1 teaspoon of salt, water.
Cooking: Place the eggs in a pot, cover with water, add salt, and bring to a boil. Cook for 12 minutes, then peel the eggs once they are cool enough to handle.
Step 2: Preparing the Vegetables
Ingredients: 2 carrots, 1 beet, 5 cloves of garlic.
Preparation: Grate the carrots and beet. Peel and prepare the garlic.
Step 3: Sterilizing the Jars
Method: Sterilize jars by placing them in an oven at 100°C (212°F) for 30 minutes. This ensures they are free from any contaminants.
Step 4: Arranging the Ingredients in the JarsIngredients: Peppercorns, garlic, boiled eggs, grated carrots or beets, 1 teaspoon of salt, 2 tablespoons of 9% vinegar (or 4 tablespoons if using 5% vinegar).
Filling the Jars: Place peppercorns and garlic in the bottom of the jars. Add boiled eggs, alternating layers with either grated carrots or beets.
Adding Brine: Fill the jars with hot water, leaving some space at the top. Wipe the rim of the jar clean and seal tightly with a lid.
Step 5: Pasteurizing the Jars
Method: Place the filled jars in a pot of boiling water. Cook for 15 minutes to ensure the eggs are pasteurized and safe for long-term storage.
Conclusion
These canned boiled eggs with vegetables are not only preserved for long-term storage but also pick up delicious flavors from the carrots and beets.
Both methods of preserving eggs are rooted in tradition and ensure that you have a reliable source of eggs throughout the year. Whether you prefer the simple slaked lime method or the flavorful canning with vegetables, these recipes are sure to become staples in your kitchen. Enjoy preserving and happy cooking!
Ingredients: Peppercorns, garlic, boiled eggs, grated carrots or beets, 1 teaspoon of salt, 2 tablespoons of 9% vinegar (or 4 tablespoons if using 5% vinegar).
Filling the Jars: Place peppercorns and garlic in the bottom of the jars. Add boiled eggs, alternating layers with either grated carrots or beets.
Adding Brine: Fill the jars with hot water, leaving some space at the top. Wipe the rim of the jar clean and seal tightly with a lid.
Step 5: Pasteurizing the Jars
Method: Place the filled jars in a pot of boiling water. Cook for 15 minutes to ensure the eggs are pasteurized and safe for long-term storage.
Conclusion
These canned boiled eggs with vegetables are not only preserved for long-term storage but also pick up delicious flavors from the carrots and beets.
Both methods of preserving eggs are rooted in tradition and ensure that you have a reliable source of eggs throughout the year. Whether you prefer the simple slaked lime method or the flavorful canning with vegetables, these recipes are sure to become staples in your kitchen. Enjoy preserving and happy cooking!
Preserving fresh eggs is a time-honored tradition that ensures you have access to eggs even when they're not readily available. Here, we’ll walk through two effective methods: preserving fresh eggs in slaked lime and canning boiled eggs with vegetables. Both techniques are easy to follow and result in long-lasting, delicious eggs.
Method 1: Preserving Fresh Eggs in Slaked Lime
Step 1: Selecting and Preparing the Eggs
Egg Source: Buy fresh eggs directly from a farmer. It's crucial to use unwashed eggs as the natural bloom (protective coating) on the eggshell helps in preservation. If the eggs are dirty, clean them gently with a brush.
Important Note: Avoid store-bought eggs as they are typically washed and lack the natural protection needed for this preservation method.
Step 2: Placing Eggs in a Jar
Handling: Carefully place the eggs in a jar to prevent cracking. Use a large, clean jar that can accommodate the number of eggs you have.
Step 3: Preparing the Slaked Lime Solution
Ingredients: 2 tablespoons of slaked lime (calcium hydroxide) and 700 ml of water.
Mixing: Combine the slaked lime with water, stirring well to dissolve.
Step 4: Pouring the Solution Over the Eggs
Process: Pour the slaked lime solution over the eggs in the jar. This solution creates a protective film around the eggshell, shielding it from bacteria and fungi.
Historical Use: Slaked lime has been used historically to disinfect walls and protect trees, and it is safe for food preservation.
Step 5: Sealing and Storing
Sealing: Close the jar tightly to ensure no air gets in.
Storage: Store the jar in a dark, cool place. Properly preserved eggs can last up to 2 years.
Conclusion
This method is simple and effective, allowing you to enjoy fresh eggs long after they’ve been laid.
Method 2: Canning Boiled Eggs with Vegetables
Step 1: Boiling the Eggs
Ingredients: 20 eggs, 1 teaspoon of salt, water.
Cooking: Place the eggs in a pot, cover with water, add salt, and bring to a boil. Cook for 12 minutes, then peel the eggs once they are cool enough to handle.
Step 2: Preparing the Vegetables
Ingredients: 2 carrots, 1 beet, 5 cloves of garlic.
Preparation: Grate the carrots and beet. Peel and prepare the garlic.
Step 3: Sterilizing the Jars
Method: Sterilize jars by placing them in an oven at 100°C (212°F) for 30 minutes. This ensures they are free from any contaminants.
Step 4: Arranging the Ingredients in the JarsIngredients: Peppercorns, garlic, boiled eggs, grated carrots or beets, 1 teaspoon of salt, 2 tablespoons of 9% vinegar (or 4 tablespoons if using 5% vinegar).
Filling the Jars: Place peppercorns and garlic in the bottom of the jars. Add boiled eggs, alternating layers with either grated carrots or beets.
Adding Brine: Fill the jars with hot water, leaving some space at the top. Wipe the rim of the jar clean and seal tightly with a lid.
Step 5: Pasteurizing the Jars
Method: Place the filled jars in a pot of boiling water. Cook for 15 minutes to ensure the eggs are pasteurized and safe for long-term storage.
Conclusion
These canned boiled eggs with vegetables are not only preserved for long-term storage but also pick up delicious flavors from the carrots and beets.
Both methods of preserving eggs are rooted in tradition and ensure that you have a reliable source of eggs throughout the year. Whether you prefer the simple slaked lime method or the flavorful canning with vegetables, these recipes are sure to become staples in your kitchen. Enjoy preserving and happy cooking!
Ingredients: Peppercorns, garlic, boiled eggs, grated carrots or beets, 1 teaspoon of salt, 2 tablespoons of 9% vinegar (or 4 tablespoons if using 5% vinegar).
Filling the Jars: Place peppercorns and garlic in the bottom of the jars. Add boiled eggs, alternating layers with either grated carrots or beets.
Adding Brine: Fill the jars with hot water, leaving some space at the top. Wipe the rim of the jar clean and seal tightly with a lid.
Step 5: Pasteurizing the Jars
Method: Place the filled jars in a pot of boiling water. Cook for 15 minutes to ensure the eggs are pasteurized and safe for long-term storage.
Conclusion
These canned boiled eggs with vegetables are not only preserved for long-term storage but also pick up delicious flavors from the carrots and beets.
Both methods of preserving eggs are rooted in tradition and ensure that you have a reliable source of eggs throughout the year. Whether you prefer the simple slaked lime method or the flavorful canning with vegetables, these recipes are sure to become staples in your kitchen. Enjoy preserving and happy cooking!
