Join Date: Nov 2007
Location: East Providence, R.I.
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oh, ps, ive also read that eggs will keep indef if coated w/vasaline? again, im very particular about how and how often ill eat eggs so its not much of an issue for me--just curious
Coating eggs with mineral oil is less messy than Vaseline. Mineral oil is edible and won't go rancid like Corn or Olive oils.
They sell a plastic egg carrier in sporting goods/camping stores, it allows you to turn the eggs over every few days and they won't spoil as fast. If eggs are left sitting on 1 end, they spoil faster, so that carrier makes it easier to turn them.
As far as canning goes, get "Ball's blue book", it tells you the correct procedures to follow (like newhaul said, it's very important). Most fruits and veggies can be simply water bath processed. Meats and seafood's MUST be pressure canned for the proper times or you can kill someone w/ Botulism.
I've done many relish's and Jams over the yrs. w/ the water bath method, but not the pressure method. So, I just got a Presto 4 qt. Stainless steel pressure cooker to try and do some meats etc.. (WalMart has it online only, w/ "ship it to store" free shipping)
Ken, East Prov., R.I. Bootlegger, PY26 Paceship
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