I'm preserving eggs – chickens are going gangbusters right now, so I'm making egg bites. Would it be OK to stack jars in this manner? Or safer to do single layer? Thanks for your knowledge!!!
by RaqMountainMama
12 Comments
mavmankop
Yes
mcfeezie2
Totes McGotes
MistakenAnemone
i sure hope so, as i’ve done this about 6 times.
nikpack
My only caution is don’t overfill the jars. If they are overfilled and stacked, they can shatter, causing the one above it to also break.
Yours look just right.
Have it happen to you once, and you’re always looking out for it though.
ForestVet
Mk
scaevolus
they might cook slightly faster non-stacked, but presumably your recipe is not so precise that such a thing matters
TylerTheCarGuy
I stack my jars, never had an issue
EnRober
I use a cooling rack that fits the bottom of my 12 qt bath to allow circulation underneath 10 jars stacked 2 high and never had an issue cooking. I don’t think sitting them on the bottom of the bath like that is necessarily a problem as long as you set the bath on a trivet to cut heat loss to a countertop.
Mind the advice on breaking jars given below and add this potential jar breaker – the thermal shock of adding jars to a 170º to 180º bath (I cook at 172º). I fill the bath with 125º tap water and add the jars then and haven’t had a jar break since.
Get creative with both your egg mix and the inclusions you pour it over!
SlackerDS5
Yeah, I do that when making egg bites. Never caused an issue.
churnopol
Stacking is fine. But may I suggest pickled and lactofermented eggs if you have a lot?
nsfbr11
Just make sure you don’t over tighten. The air has to get out.
Dizzman1
no issues on stacking, but one thing i have seen is the mixture being cold (duh) and then making the jar cold and being maybe a little too tight on the jar and basically blowing out the bottom of the jar from time to time due to the thermal shock. i started sitting my jars in some warm/hot water for like two mins prior to putting on the lids and no more issues.
But i saw somebody else suggest just putting them in the water at like 120degrees or so and bring them up from there which seems a whole lot more sensible.
12 Comments
Yes
Totes McGotes
i sure hope so, as i’ve done this about 6 times.
My only caution is don’t overfill the jars. If they are overfilled and stacked, they can shatter, causing the one above it to also break.
Yours look just right.
Have it happen to you once, and you’re always looking out for it though.
Mk
they might cook slightly faster non-stacked, but presumably your recipe is not so precise that such a thing matters
I stack my jars, never had an issue
I use a cooling rack that fits the bottom of my 12 qt bath to allow circulation underneath 10 jars stacked 2 high and never had an issue cooking. I don’t think sitting them on the bottom of the bath like that is necessarily a problem as long as you set the bath on a trivet to cut heat loss to a countertop.
Mind the advice on breaking jars given below and add this potential jar breaker – the thermal shock of adding jars to a 170º to 180º bath (I cook at 172º). I fill the bath with 125º tap water and add the jars then and haven’t had a jar break since.
Get creative with both your egg mix and the inclusions you pour it over!
Yeah, I do that when making egg bites. Never caused an issue.
Stacking is fine. But may I suggest pickled and lactofermented eggs if you have a lot?
Just make sure you don’t over tighten. The air has to get out.
no issues on stacking, but one thing i have seen is the mixture being cold (duh) and then making the jar cold and being maybe a little too tight on the jar and basically blowing out the bottom of the jar from time to time due to the thermal shock. i started sitting my jars in some warm/hot water for like two mins prior to putting on the lids and no more issues.
But i saw somebody else suggest just putting them in the water at like 120degrees or so and bring them up from there which seems a whole lot more sensible.