YES, REFRIGERATE

by zanzara , Friday, August 17, 2012, 23:26 @ JuddBonus

A few days ago, I looked up recipes for canning pickled eggs. I was wanting to preserve eggs for the future, in some other way than freezing them. It was a learning experience.

I had always put boiled eggs in left over brine from some other pickled item, usually beets, but I always kept them in the fridge.

"The NCHFP (The National Center for Home Food Preperation) states that home canned pickled eggs should always be refrigerated at 39 degrees F (3.8 C) or lower. The reason for this is that botulism can grow in the following conditions:

• No Oxygen
• Temperatures above 39 Degrees F
• Where the PH value is greater than 4.6

What does this mean?

• There is no oxygen inside of the canned jar which could breed botulism.
• If unrefrigerated, the temperature inside the jar will be above 39 degrees (also can breed botulism)
• But the recipe calls for 5% acidic vinegar, which has a PH of 2.4 - which prevents botulism from growing

Hard boiled eggs have a PH around 6.8 - So it is possible for botulism to grow because the vinegar does not penetrate deeply into the egg. Therefore, you must make sure your peeled, hard boiled eggs do not have any cracks, cuts, splits or tears in them. They should be blemish free. Doing this will prevent botulism spores from entering the egg."

Canned Pickled Eggs