🥚 Hard Boiled Eggs in a Jar
A Canning Experiment That Worked – Color Changes & Delicious Deviled Eggs
📌 In This Article
🥚 The Experiment
"Hard boiled egg experiment! I canned hard boiled eggs earlier this year. I noticed today when I took out the jars one egg had split open. So I decided to open the jar. That Egg was perfectly fine. But, because I opened the jar I decided just to peel the rest of them. I found that although the yolk had changed to a dark color rather than staying yellow the texture and the taste exactly the same. The egg white takes on more of the color of the shell so it's a very light beige." 🥚✨
This is the story of a canning experiment that worked – and the delicious results that followed. Hard-boiled eggs are notoriously difficult to preserve, but with the right technique, they can be canned and stored for months . While the color changes (the yolk darkens and the white becomes beige), the texture and taste remain surprisingly good [citation:2].
After opening the jar, I made deviled eggs with the canned eggs – and they tasted just like deviled eggs, even without the vibrant yellow color we're all used to.
💬 The verdict: "They taste like deviled eggs they just don't have the vibrant yellow colors that we are so used to."
⚠️ Important Safety Information
⚠️ Read This Before You Start
This is a "rebel canning" method – use at your own risk. The USDA does not approve of canning eggs for shelf-stable storage [citation:5][citation:12]. The recommended safe method is to refrigerate pickled eggs and consume within 3-4 months [citation:15].
Key Safety Rules:
- Use a pressure canner – never water bath
- Use acid treatment – to prevent color change and improve texture [citation:1][citation:10]
- Peel eggs carefully – cracked eggs will not can well
- Store in a cool, dark place – and inspect jars before consuming
- Always refrigerate after opening – consume within 3-4 days
- Do not use an electric pressure cooker – they are not certified for canning [citation:3]
Never consume eggs that show signs of spoilage – bulging lids, off odors, or discoloration beyond expected changes.
📈 The Science of Canning Eggs
A 1952 patent describes a method for canning hard-boiled eggs by acidifying the egg white to a pH between 5.16 and 6.8 [citation:10]. This prevents the egg white from turning dark and maintains texture. The acid can be applied as a soak or added to the packing liquid.
Recommended acids: Citric acid, acetic acid (vinegar), or malic acid [citation:1][citation:10].
📦 Ingredients – For 1 Quart Jar
Simple & Specific
- 🥚 12 hard-boiled eggs – peeled carefully
- 💧 Water or salt brine – 4 cups water + 1 cup salt [citation:2]
- 🍋 Optional: 2 tablespoons citric acid or ½ cup vinegar – to prevent darkening [citation:1]
- 🧂 1 teaspoon salt – optional
💡 Pro tip: "For best results, use eggs that are 3-5 days old for easier peeling, and avoid cracked eggs."
📝 Step-by-Step Instructions
Step 1 – Hard Boil and Peel
- Hard boil 12 eggs using your preferred method.
- Cool eggs completely in an ice bath.
- Peel carefully – avoid cracking or breaking the egg whites.
- Discard any eggs with cracks or tears [citation:2].
💡 Pro Tip
"Set any aside that are not peeled well and use those up right away, you don't want to can with them." [citation:2]
Step 2 – Acid Treatment (Recommended)
- To prevent darkening, soak peeled eggs in a solution of 2 tablespoons citric acid in 2 cups water for 30 minutes [citation:1].
- For a simpler approach, add ½ cup vinegar to the packing liquid.
💡 Pro tip: "The acid treatment adjusts the pH of the egg white to prevent darkening and maintain texture during canning." [citation:1][citation:10]
Step 3 – Prepare the Brine
- In a saucepan, combine 4 cups water and 1 cup salt [citation:2].
- Bring to a boil to dissolve the salt.
- If using acid, add ½ cup vinegar or 2 tablespoons citric acid to the brine.
Step 4 – Pack the Jar
- Place peeled eggs gently into a sterilized quart jar – they will expand slightly [citation:2].
- Do not overpack – leave room for expansion.
- Pour hot brine over the eggs, leaving ½ inch headspace [citation:2].
- Remove air bubbles with a non-metallic spatula.
⚠️ Important: "Place the hard boiled eggs in your sterilized jars loosely, they will expand slightly and float a bit." [citation:2]
Step 5 – Pressure Can
- Wipe rims clean, apply lids, and tighten to fingertip-tight.
- Place in a pressure canner with 2-3 inches of water.
- Process at 10-11 psi for 20-25 minutes for pints, 30-35 minutes for quarts [citation:2].
- Let pressure drop naturally – do not quick release.
Step 6 – Cool and Store
- Remove jars and cool undisturbed for 12-24 hours.
- Check seals – lids should be concave and not flex.
- Store in a cool, dark place.
💡 Pro tip: "The eggs will be very salty. Rinse them off or even let them soak for a bit in cold water to help remove some of the salt before using." [citation:2]
🔬 Results & Observations
- 🥚 Yolk Color: Darkened from yellow to a darker beige/brown – but the taste remains the same [citation:2].
- 🥚 Egg White: Takes on a light beige color from the shell – harmless oxidation [citation:2].
- 🥚 Texture: Remains firm and similar to a freshly boiled egg.
- 🥚 Taste: Exactly the same – perfect for deviled eggs, egg salad, and sandwiches.
💡 Pro tip: "The green is from some oxidation and is harmless. The green color will not hinder the taste of the egg." [citation:2]
🍽️ Deviled Eggs from Canned Eggs
How to Make Them
- 🥚 Open a jar and drain the brine. Rinse eggs to remove excess salt [citation:2].
- 🔪 Slice eggs in half lengthwise. Remove yolks to a bowl.
- 🍽️ Mash yolks with a fork. Add mayonnaise, mustard, and pickle relish.
- 🧂 Season with salt, pepper, and paprika to taste.
- 🥄 Fill the egg whites with the yolk mixture.
- 🧊 Chill before serving.
Deviled Eggs Recipe
- 🥚 12 canned egg halves
- 🥄 ¼ cup mayonnaise
- 🌿 1 teaspoon mustard
- 🥒 2 tablespoons sweet pickle relish
- 🧂 Salt and pepper to taste
- 🌶️ Paprika for garnish
💡 Pro tip: "They taste like deviled eggs they just don't have the vibrant yellow colors that we are so used to."
❓ Frequently Asked Questions
❓ Can I water bath can hard-boiled eggs?
No – eggs are low-acid and require pressure canning for safety. Water bath canning is not recommended [citation:2].
❓ Why did my eggs turn dark?
Oxidation causes the color change – it's harmless and doesn't affect taste or texture [citation:2].
❓ Can I use an electric pressure cooker?
No – electric pressure cookers are not certified for canning and may not reach the correct temperature [citation:3].
❓ How long do canned eggs last?
Properly sealed jars can last up to 18 months in a cool, dark pantry.
❓ Do I need to use acid?
Using an acid treatment helps prevent darkening and improves texture during canning [citation:1][citation:10].
❓ Can I add vinegar to the brine?
Yes – vinegar (acetic acid) is recommended to adjust the pH of the egg white [citation:1].
❓ What if my jars don't seal?
Refrigerate unsealed jars and consume within 3-4 days.
❓ Are canned eggs safe?
This is "rebel canning" – the USDA does not approve canning eggs for shelf storage [citation:5]. Use at your own risk.
❓ Can I use these eggs for egg salad?
Yes – they're perfect for egg salad, deviled eggs, and sandwiches [citation:2].
❓ What are signs of spoilage?
Bulging lids, off odors, or unusual discoloration – discard immediately.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ HARD BOILED EGGS IN A JAR ║
║ A Canning Experiment That Worked – Delicious Deviled Eggs ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 1 quart jar | PROCESS: 30-35 min pressure canner
INGREDIENTS:
- 12 hard-boiled eggs (peeled carefully)
- 4 cups water
- 1 cup salt (for brine)
- ½ cup vinegar or 2 Tbsp citric acid (optional, prevents darkening)
INSTRUCTIONS:
1. Hard boil and carefully peel eggs.
2. (Optional) Soak peeled eggs in acid solution for 30 min.
3. Prepare brine: boil water and salt until dissolved.
4. Place eggs loosely in sterilized quart jar.
5. Pour hot brine over eggs, leaving ½" headspace.
6. Remove bubbles, wipe rims, apply lids.
7. Pressure can at 10-11 psi: 25 min (pints) or 35 min (quarts).
8. Let pressure drop naturally. Cool 12-24 hours.
STORAGE: 18 months (cool, dark place).
"I found that although the yolk had changed to a dark color rather than staying yellow the texture and the taste exactly the same." 🥚✨
⚠️ REBEL CANNING: USDA does not approve canning eggs for shelf storage. Use at your own risk.
© CanningRebels — Hard Boiled Eggs in a Jar | A Canning Experiment That Worked
Comments