Shelf stable pickled sausage???

[Wifezilla]

This is one of those popular bar food things, but it would also be a good way to preserve meat if you don't have a pressure canner. Most recipes are designed to just toss in the fridge, but I was wondering if anyone had a pickled sausage or pickled egg recipe that was ok for water bath canning?

The popular recipe on the BYC quail forum is 1/2 red hot sauce, 1/2 apple cider vinegar and pickling spices. It is used on both sausage and quail eggs. But like I said earlier, they are just refrigerating them. They do keep for many months like that, but I would love to have a shelf stable recipe if anyone has one.

 

[Wifezilla]

Found this on eggs....

"Canning Pickled Eggs
How to Can Pickled Eggs the Safe Way


There are 2 Pickled Egg Recipes below:

1) Recipe to make just 1 Quart (12 eggs) and requires refrigeration.

2) Recipe to CAN 7 quarts (84 eggs) - This method allows unrefrigerated storage until the jar is opened.


We have used this recipe to can pickled eggs for decades. We have routinely stored our canned jars of pickled eggs for 6 months or more in our basement in a dark corner on shelves. Our basement is never warmer than 60 degrees and we have never had a problem with our canned pickled eggs.

However, please read the note of caution below before proceding to can pickled eggs in your home. Note of caution:

There is a potential risk of botulism. Here are the facts surrounding home canning pickled eggs:

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 spoors from entering the egg.

The following points are the most critical to ensure safety from botulism:

All peeled eggs used should be free of nicks, cuts, holes or punctures
Use all vinegar with a 5% acidity level, do not cut with water
Cooking times and temperatures related below should be strictly adhered to
Sterilization of all jars, lids, rings, and paraphernalia is required

What is the probability or risk of getting botulism?

On average, in the USA, there are 23 cases of botulism per year. (out of 450 million people)
Millions of home brewed pickled eggs are consummed each year.
There has only been 1 reported case of botulism caused by home pickled eggs, back in 1997.
See: Botulism in Pickled Eggs - In this report you will read that this individual did a number of things wrong when he prepared his pickled eggs.

If you have any doubts about canning pickled eggs, simply refrigerate your jars.

If you do choose to keep your canned eggs un-refrigerated, you should keep them as cool as possible and out of direct sunlight.

The following recipes assume you are experienced with canning and all the safety requirements that go along with canning, such as: Keeping everything sterile, washing your hands, rinsing the eggs and pre-heating them to kill any surface spoors before packing in the jar etc.

Having dispensed with the litigical requirements, onto a mouth watering treat:

Click here for Egg Peeling Tricks


Recipe 1: (1 Quart method that requires refrigeration)


Creating the Brine:

Mix the following in a pot, cover and bring to a boil: (You can use the microwave)

12 to 13 Hard-Boiled Eggs
2 Cups Vinegar (5% acidity)
2 Tablespoons Canning Salt (non-iodized)
1 Tablespoon Sugar
1/2 Teaspoon Dill Seed
1/4 Teaspoon Ground Mustard
1 Clove Garlic Sliced into thin slices
1 Jalepeno sliced into thin slices

Once a boil has been reached, let it boil for 3 - 4 minutes and remove from heat.


Packing:

For a fuller flavor, strain the Jalepeno and Garlic from the brine and place in the bottom of your 1 quart jar.

Peel your eggs and pack into the 1 quart jar on top of the Jalepeno and Garlic slices.

Stir the brine well to make sure the salt is well suspended, then pour the Hot Brine over the eggs into the jar until about 1/2 inch from top. Place lid on jar tightly and shake. Refrigerate for 1 to 10 days before eating. (bet you can't wait the full 10 days). It does help to shake the jar everyday to keep the solution from settling to the bottom.





Recipe 2: ( 7 Quart Canning method )
Allows unrefrigerated storage in a cool, dark basement.



Canning Method:


If you are making many quarts of pickled eggs and would like to CAN them, such that they do not require refrigeration until opened, then follow these instructions:

- Use 1 Quart Canning Jars, Rings and Self-Sealing Lids (Like Mason Jars)
- Follow the manufacturers instructions for Lid Preparation (some require boiling the lids)
- Sterilize Jars, Rings and Lids


Preparation:

Boil and peel 8 Dozen Eggs (even though you are canning 7 dozen, sometimes you can fit 13 eggs in a jar or some eggs will be damaged during boiling or peeling process)

Never use an egg that is damaged. The surface of the egg should be flawless to prevent Clostridium botulinum from entering the egg.

If you use the ice trick to peel the eggs, you will want to re-heat the peeled eggs before packing them in jars. Place the peeled eggs back into a pot of water and raise the temperature of the water to 200 degrees to kill any bacterium on the surface of the eggs.
Canning Pickled Eggs Safely

Place your canning pot on the stove with 3 to 4 inches of water in the bottom, place your jars in the canning pot and preheat them.

In another pot, bring about a gallon of water to 200 degrees F (this will be used to cover the jars later)

Create the Brine:

In a Large Pot, Combine and boil the following:

15 Cups vinegar (5% acidity)
3/4 cup canning salt (non-iodized)
1/2 cup sugar
2 teaspoons ground mustard
3 1/2 teaspoons dill seed or 7 sprigs of dill weed
5 to 7 Cloves garlic sliced thin
5 to 7 Jalepenos sliced thin

Stir and bring to 200 degrees F.

(note: you may add or change the spices to suit your taste, but do not change the vinegar, salt or sugar)

Packing and Canning the eggs:

Strain the Dill, Garlic and Jalepeno out of the brine solution and distribute evenly inside your 7 jars.
Bring the canning bath water to 200F.
Remove each jar from the bath and pack each jar with 12 to 13, peeled, blemish free, piping HOT eggs.
Stir the brine and fill the jar carefully with the vinegar solution at 200F. There needs to be enough solution to cover the eggs completely. Leave as little air space at the top as you can. (about 1/2 inch) Yeast and mold can grow in the air space under some conditions.
Apply a lid to the jar and snug a ring down, but do not over-tighten the ring. Air needs to escape during the canning bath & pasteurization process
Return the jar to the canning bath and repeat this process for all 7 jars.
After all 7 jars are packed and in the canning bath, make sure there is at least 1 to 2 inches of water above the tops of the jars. If there is not, add hot water to cover the jars.
Keep the jars in the canning bath until the temperature of the liquid in each jar gets above 180F. This is usually accomplished by bringing the canning bath water to a strong rolling boil, and then keeping the jars in the boiling water for an additional 15 minutes.
Remove the jars from the canning bath and place on the counter to cool
After the Jars have cooled, inspect each jar to ensure a proper seal. If the lids did not seal, remove the lid and check for any debri and clean if necessary. Either recan them using the instructions above, or immediately place in the refrigerator to be consumed within the next few weeks.

Following this method should allow you to store the canned jars of eggs in a cool, dark basement for up to 6 months. We have routinely stored our canned pickled eggs for up to a year with no problems. We do however strongly urge you to proceed with caution. Do not end up like the fellow described here: Botulism in Pickled Eggs."
http://www.kuntzfamily.com/recipes/pickled_eggs.shtml

 

[~gd]

This is one of those popular bar food things, but it would also be a good way to preserve meat if you don't have a pressure canner. Most recipes are designed to just toss in the fridge, but I was wondering if anyone had a pickled sausage or pickled egg recipe that was ok for water bath canning?

The popular recipe on the BYC quail forum is 1/2 red hot sauce, 1/2 apple cider vinegar and pickling spices. It is used on both sausage and quail eggs. But like I said earlier, they are just refrigerating them. They do keep for many months like that, but I would love to have a shelf stable recipe if anyone has one.

I don't know where you hang out but the ones in my bar haven't seen a refrig since they were opened. I think the vinegar alone keeps them safe there are no preseratives listed on the label. The eggs turn over (sold out) about once a month. The sausage is so darn hot that you only see one eaten on a dare I think the current is a bout 5 months old.

 

[Wifezilla]

The ones in the bars my parents frequented never saw a cooler either. Apparently there is a lot of paranoia about botulism. A valid fear I admit, but the only case I can find is that one guy mentioned on that website.

I'll keep looking for shelf stable hot sausage recipes.

 

[sunsaver]

Thanks for the recipe wifezilla. I think if you use enough salt and/or vinegar, most things can be kept out on the table. I grow tobasco peppers and just put them in a jar and fill it with vinegar and a pinch of salt. It gradually turns into Louisiana hot sauce. I also run it through a blender, or mash it by hand, then let it settle out for a week, then pour off the extra vinegar off the top. This makes an extra hot tobasco pepper sauce that can be left out for a year or more. It never stays around that long!

Peppers
undiluted 5% distilled vinegar
salt to taste