Pickled EGGS | Shelf-Stable | NOT “Approved” | Water Bath Canning

In this video, we show how to preserve pickled eggs for the pantry shelf. We are well-seasoned home canners with 25 years of experience. Being able to create a variety of shelf-stable foods for our pantry is important to us. We all need to be focused on filling our shelves with wholesome foods, whether homemade or from the store. These pickled eggs are a great protein source for snacking or adding to any meal. They will last a long time on the pantry shelf, as long as the lids remain sealed. Once opened, store in the refrigerator for optimal enjoyment. Disclaimer: This canning project may not be suited for everyone and is “not approved” by the USDA for home canning. Proceed at your own risk. Our canning process meets modern recommended methods. Check out this website, , for more information. Altitude Adjustments for Water Bath Canning: 1,001 to 3,000 feet, increase processing time by 5 minutes. 3,001 to 6,000 feet, increase processing time by 10 min