My research gives me drastically different times, so I thought I would ask for clarification here. These were water bath canned at the beginning of the month. All jars got good seals. They went to the refrigerator since. They are just now getting the yummy flavor absorbed.
My question is, since I canned them instead of just refrigerator pickling, what would you think my use by date would be in the fridge? Thanks!
by JasonIsFishing
4 Comments
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There are no safe recipes for shelf stable canning of pickled eggs. Period. Toss them.
[List of foods unsafe to can in a home process, even by pressure canning.](https://extension.psu.edu/foods-that-are-not-safe-to-can)
Your research should ALWAYS include checking the Center for Home Preservation, NOT some random crunchy mommy homesteader blog, Pinterest, or YouTube. The internet has 0 oversight on safe recipes, and a LOT of dangerous practices are promoted there. USDA says botulism can and has been produced for attempts at shelf stable efforts.
[NCFHP article on eggs- great recipes but refrigerator pickles ONLY.](https://nchfp.uga.edu/how/pickle/pickled-eggs/pickled-eggs/)
In my experience, if sealed, unopened, and in the fridge – months. Once opened I don’t let a jar go more than two weeks but the unopened ones will be good for mooooonths in the fridge. Enjoy!
They are safe since you’ve refrigerated them but water bath canning does not increase the shelf life in the fridge. They should last a few months as long as you used enough vinegar in your brine.
But processing in a water bath was a waste of energy and your time