Preserving Eggs
Moving toward off-grid living, many things are important to consider. Like, preserving foods without the use of electricity, i.e. refrigeration or freezing. This leads us back in time to the old ways of doing it.
Here is a compilation of the research I have done on egg preservation.
Here is a compilation of the research I have done on egg preservation.
Water Glass (potassium & sodium silicates)
Commercial water glass is sold in two forms, a syrup thick as molasses, and a powder. purchase as nearly neutral water glass as possible.
Containers: earthenware, wood, or most any material (only food grade plastic buckets), 1/2 gallon screw-cap glass jars. Any container that can be sealed with paraffin (wax), then covered.
* pure water that has been boiled
* one part of silicate of soda mixed very thoroughly with 10 parts of water
* will keep four weeks after removal from the preservative solution
* water glass adds no flavor to the eggs
* water glass takes no flavor from the eggs
* a water glass preserved egg must have a small hole pricked in one end to vent it before boiling in shell
* will keep from six to nine months in water glass
Containers: earthenware, wood, or most any material (only food grade plastic buckets), 1/2 gallon screw-cap glass jars. Any container that can be sealed with paraffin (wax), then covered.
* pure water that has been boiled
* one part of silicate of soda mixed very thoroughly with 10 parts of water
* will keep four weeks after removal from the preservative solution
* water glass adds no flavor to the eggs
* water glass takes no flavor from the eggs
* a water glass preserved egg must have a small hole pricked in one end to vent it before boiling in shell
* will keep from six to nine months in water glass
Common Silicate of Soda or Water Glass
* brush any dirt off eggs, but don't wash them
* check for any bumps or cracks, do not water glass these * put in water glass the same day the eggs are laid * as soon as eggs are packed in water glass, carefully seal the container with one of the following: paraffin vaselined paper vaselined pasteboard a screw cap any other tight cover * air can not be entering the container, or the solution will decompose * store container in a cool dry place o Keep Two Years Perfectly Good.—This is
from. Emily Audinwood, Stanstead Plainss P. Q,: "I have tried, several
experiments, but find none to answer so well as the following: I have
kept eggs for two years, and found them perfectly good when used. Two
pounds of coarse salt bailed-10 minutes in 1 gal: of rain Water; pour
off into an earthen jar. When, nearly cool, 'stir in. 5 table-spoonfuls
of quick lime; let it stand till next day; their put in the eggs and
keep them tightly covered until wanted for use."
Remarks.—I formerly understood " quick lime " to signify slacked lime, '-but it is more generally conceded to mean unslacked, which has been powdered so it can be measured, about three times the strength of slacked, as by slacking it increases nearly, if: not quite, this much in bulk. To be certain of having good lime, I should always obtain it unslacked and slack it only when I was, ready to use it. The above, and the next item, I have quoted as reported in the Free Press, of London, Ont. It was sent to me by my oldest daughter, Mrs. Dr. Mills, who lives there, and knowing they must be valuable I give them. The Free Press closed by saying: 5. Eggs-To' Keep Nine Months.—"Wright, in his poultry book, recommends the following method for preserving eggs: To 4 gals. of boiling water add 1/2 a peek of new lime, stirring it some little time. When cold, remove any hard lumps there may be with a sieve, add 10 ozs. of salt, 3 ozs. of cream of tartar, and mix thoroughly. The mixture should stand a fortnight. before using. The eggs to be packed as closely as possible, and to be closely-covered up. If put in when new laid, he says they will keep nine months." Remarks.—This is something of the character of the old English patented recipe, except in that it recommends the mixture to stand a fortnight (two weeks) before using, which will temper it nicely, as the plasterer says of his mortar. Were it not that Mr. Wright says " remove any hard lumps," etc., I should suppose he meant slacked lime, but this would have no lumps in it which need be put in, hence he, too, means "quick," or unslacked lime, which is pretty certain to have lumps, and which, if left in, is liable to break the eggs that might settle upon them, if not removed. |
Preserving with Lime
* one gallon boiled cooled natural water
* 12 ounces of quicklime * 6 ounces common salt (not iodized) * 1 drachm of soda * 0.5 drachm saltpeter * 0.5 drachm tartar * 1.5 drachms borax The fluid is brought int a barrel and sufficient quicklime to cover the bottom is then poured in. Upon this is placed a layer orf eggs, quicklime is again thrown in and so on until the barrel is filled so taht the liquor stands about 10 inches deep over the last layer of eggs. The barrel is then covered with a cloth, upon which is scattered some lime. Preserving in Sodium Silicate
Dissolve sodium silicate in purified simmering water, to about the consistency of a syrup. NOTE: Wear Nitrile rubber gloves
* 1 part silicate to 3 parts water * Stir sodium silicate powder into the hot water with a metal spoon until completely dissolved. * Allow solution to cool to room temperature stirring every 5 minutes * Pour into a plastic container as soon as it is cool and seal it up. * Add clean fresh unblemished/perfect eggs as they are acquired. * Date outside of pail with 2 year expropriation date. They should be immersed in the solution in such manner that every part of each egg is covered with the liquid, then removed and let dry. Canning Pickled Eggs the Safe Way
Pickled eggs can have botulism, so careful planning must be followed and an adequate canning process.
Please see Canning Pickled Eggs Safely at the bottom of this links page for great directions. Home Made Detergent with Sodium Silicate
Said to increase the efficiency of your detergent.
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