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Post by admin on Aug 2, 2006 13:38:35 GMT -5
Home canned Pickled red beet eggs:
6 cups strongly colored beet juice made from boiling sliced beets in water 3 cups sugar 6 cups vinegar 1 tsp. salt 36 peeled hard boiled eggs
Mix the first four ingredients and bring to a boil and hold there for five minutes, stirring constantly. Pour over 36 peeled, hard boiled eggs and refrigerate, tightly covered for 24 hours. Dip out the eggs and pack into sterilized jars. Bring the vinegar solution to a boil and pour over the eggs to within 1/2 an inch of the jar’s top. Wipe rim of jar clean and place a hot, previously boiled lid on, screwing the ring down firmly tight. Process in boiling water bath for 20 minutes.
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Post by admin on Aug 5, 2006 9:38:39 GMT -5
By using the vinegar method (cover freshly boiled eggs in shell with white vinegar and let sit for an hour)for peeling I have used the same day eggs and they peel like a dream, and to keep the yolks in the center of the eggs when boiling them, stir them once in a while when cooking and the yolks will be in the center of the egg. I also add a bit of salt to my water when boiling the eggs. Also if you have to save up your eggs for a couple of days if you will move them, on a daily basis the yolk will not settle either. Me I just kind of roll the eggs by placing my hands on top of them and use sort of a rolling method. Works great.
Mama June
Donna R. Myers-Raybon wrote:
Eggs you boil and peel need to be at least five days old and not any older than 21 days old. A too fresh egg will not peel as the shell won't come loose from the egg. And, an old egg will have the yolk showing through where it's lost moisture and yolk has settled to the bottom. Donna
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