Thank you for this advice. I don't know how I got to be a truly "senior citizen" without knowing this, but as a Widow and living alone, I don't use eggs as fast as I use too. This will allow me to have eggs on hand.
So glad that I could help you with this solution! It works really well. If you oil them and store them in the fridge....the storage life will be longer than I stated on the video. That time was storing them at room temperature. So the refrigerator will extend their life if oiled.
I remember seeing old ladies oil their eggs when I was very young. I didn't know the particulars of it as I was so young. But so glad to see this again and the memory it gave me. They didn't have plastic egg cartons but kept them in a bowl.
There are a few different methods for doing this....but this is the one I most prefer. Some people use butter....however, that of course can start to go rancid and mold in long term shelf storage. So that is why I prefer the Mineral Oil. So glad that I could help bring those memories back to you!
Wow, Lorrie! I wish I'd known this a couple weeks ago before eggs went up a dollar! I can hope for them to go on "sale" back down below $3 so I can buy a bunch more. Last time Kroger had a digital coupon for up to 5x use. Since it's baking season, maybe they'll do it again. They are twice as much at Piggly Wiggly - for no reason. I haven't checked WM or Sam's lately. Now I have a reason to look. Thanks for being such a great teacher! Many Blessings from Deborah in West Virginia!
Better late than never though right?! Lol!! I sure hope that you can find a good deal soon, so you can tuck some away for your family. I went to Aldi today and one dozen eggs was priced $4.49....absolutely SHOCKING!!
@@millermeadows6359 Kroger is still $3.69 for 18 & I have a digital coupon for 40c off plus at least one paper coupon. That's better than anywhere else so I guess I'd better buy what I can at this price. One thing I didn't remember hearing was whether i need to let them warm up in the cooler garage or just indoors to room temp? The garage should be staying pretty cool for a few months since it's not insulated. My basement is probably 60° - 65° tops right now since it's 66 upstairs. My storage pantry is downstairs & it stays below 70° even in the summer. I'll have to find some mineral oil unless other oil will work (olive, coconut, avocado?). I'm sure WM has it but I'll have to make myself go down there, lol. I canned 7qts yesterday with clean results. Today 7 qts & at least 2 not bubbling so they won't seal. Worst siphoning I've ever had. I know what we're having for dinner tmrrw! Cabbage roll stew. Not sure why. I left over an inch head space. Gotta go clean out the mess & start making something to fill 5 more qts to add to the other 2 leftover cabbage roll stew qts we were going to eat tmrrw until this mishap. The 2 extra jars have more space in them so maybe they'll behave, lol. You're lucky I don't live close by you. I'd be coming over with a notebook & ask questions as I watch & help you so I could learn faster! Hey, arent sweet potatoes 90 min PC? Does that include dry packed? (Pulling out notebook....) (I'm procrastinating going to clean out my canner & chop veggies for more canning tmrrw.) (I can hear you laughing!) 😂🤣🧡
I do suggest allowing your eggs to come to room temperature, so that condensation isnt an issue, and proper "adhesion" of the oil happens with the shell of the egg. After oiling, return your eggs to a cool place to store. And the cooler the temp....the longer shelf life you will have. I think that coconut oil may work just fine....but I have never personally used it, so have no solid evidence for you. Just to touch on your jars not sealing...."clean out that mess"....it sounds like you had over flow or siphoning happen in your canner?? Heat your canner slower....and make sure to allow it to cool naturally....dont take the lid off directly after the pressure comes down. Crack the lid open, and allow it to cool further.....before removing your jars. That may solve some of the issue. The "new" suggested time for sweet potatoes is 90 mins per quart. I personally still follow the "old" times from the 1929 canning chart that I have. Do what makes YOU comfortable. And, you would be warmly welcomed in my home to watch, take notes, and give me a hand!! Its always fun to can with company and extra helping hands!! God bless you Deborah!
@@millermeadows6359 I thought I warmed up slow enough. The food in the jars was warmer than room temp but not hot. One of the two I sisnt think would seal, did. The other got washed & put in fridge last night, almost room temp. Seeing the levels they all have, they all lost about half an inch of liquid & are down to 1-3/4 to 2" space. The canner had liquid, grease, & herbs (parsley, oregano, etc) in it. I had drained most of the hamburger grease off bc it was 73% & added beef broth with the canned tomatoes. I had blanched the cabbage & the celery was cooked in the meat mixture. I'm thinking I didn't get all the air bubbles out as I thought I did. It's ok, I'm learning! I'm going to use the fresher eggs that I'll be getting today or tmrrw to try oiling & check Kroger for mineral oil. The coconut oil sound appealing bc it will solidify after cooling & the coverage will be evident I may try one pack that way & test an egg a month. I'll check SNUG for sweet potatoes & pumpkin. I can't do much till I can feel my right hand. Hugs & love my friend! 🧡
I think you may be removing your jars from the canner to quickly.... if you revisit the end of some of my videos....I explain how if you remove that lid to quickly....the cold room air rushes into the extremely hot canner and pushes the food up and out from under the lids. Take a little more time on the cool down and see if that helps. You are doing AMAZING!!!
Yea! Thank you! The last water glass I did had 2 eggs break 4 months in. I'll be oiling for now on. Besides, when I get too many I give them to neighbors.
Try offering your hens some oyster shell. That hardens the egg shells. You can find it at your local feed store. I truly LOVE the water/lime glass method. I have a new video coming out in just a few days where I used 3 1/2 year old water/lime glassed eggs to make a custard. I think its an amazing method of storing. The oiling is my second option if I need to wash my eggs. It also is a great way to preserve eggs.
Thank you so much for this. I'm going to do this. I have to use store bought eggs and I am very concerned about the supply and demand of eggs. with fires and culling I'm scared of a shortage for a while. I will be doing this this week.
Yes. Can them at the same times as if you were starting from raw. They will become a bit softer due to being re-processed. But a lot of times, a person can get a much better deal on those large restaurant size cans and then when you go to use them....you can just re-can the remaining amount in smaller portions.
Do the oiled eggs have thinner white and yolk like water glassed eggs do?? I water glassed eggs first time this year, not one was bad, but the white was real thin and yolk broke easy. They tasted good but husband didnt want to eat so I used for baking. Not sure if this is normal. Thanks for you help.
As an egg ages....there is always that change And yes, that is perfectly normal. Its shocking at first....but you get accustom to the change, and get more comfortable and embrace the fact that in most cases, nobody will ever know that egg was kind of all run together. The change when oiling is not as drastic as when waterglassing....but yes, they do eventually get kind of more liquidy. With age, that yolk just gets weak. If keep your storage to about 6 months, like I do....you wont see those drastic changes.
Yes, as with most things, storage temp effects that shelf life. The cooler, the better. But, if you do not have a cool place in your home...."coolish" areas of the house STILL work for a certain amount of time. That is why I suggest 6 months for this method. I am uncertain what everyones storage area options are. If kept at temps below 60F you WILL get a longer storage life....and it is why some people say "up to a year".
The only ones I have personal experience with are Mineral Oil, and Butter. I prefer the mineral oil simply because I had some mold issues when I used butter. I cannot see why coconut oil would not work however....
@@millermeadows6359 butter or ghee? I can see butter & mold but ghee is oil (you know this, lol). You mentioned mineral oil & laxative in the video. Trust me, when I first started taking mct coconut oil & took the recommended daily amount in one dose...... mineral oil met it's competition. If the solid coconut oil (melted to put on eggs) would work, or any other food oil, I would also prefer that. I understand that you don't like to answer what you don't have experience with. Know you are so very appreciated!! (Deb)
You are correct. I only teach and share what I have personally had success with. I used butter. I had mold issues. I truly think that ANY animal based fat is probably not the best choice. Rendered lard, and ghee....will go rancid if not sealed in a heat canned process. It also eventually dries out. I am totally uncertain on the coconut oil....it MAY be a good option. Vegetable, and olive oils get sticky and tacky with time.....I do not suggest them. Just throwing my thoughts out here at you. Its up to you to decipher them and make a decision that you feel is best for you and your family. Hugs to you my sweet friend!!
Coconut oil may be an option....but in the past, I tried butter and it went rancid and mold began to form in storage. Not sure how coconut oil would hold up. But you sure could try it! 🥰
Both of those oils tend to get a bit dry and very sticky with age. But as another alternative, other commenters have suggested coconut oil which I do think would work equally as well as the mineral oil. I have not ever used it myself however, so I cannot give you my personal experience with the coconut oil.
… 🤔 I just had a thought … 🤓 … why not keep your washed and store bought eggs in a container filled with mineral oil, to duplicate the water glassing method ? … there wouldn’t be a concern to rotate the eggs … right ?
It is!! America requires all eggs to be washed before being sold in the store....so the natural coating that seals the egg and allows it to be stored at room temperature...called the "Bloom" has been removed from them. We are FAR to over regulated here.
Thank you for this advice. I don't know how I got to be a truly "senior citizen" without knowing this, but as a Widow and living alone, I don't use eggs as fast as I use too. This will allow me to have eggs on hand.
So glad that I could help you with this solution! It works really well. If you oil them and store them in the fridge....the storage life will be longer than I stated on the video. That time was storing them at room temperature. So the refrigerator will extend their life if oiled.
@Miller Meadows Thanks again. I don't have room in my refrigerator right now, but I'll surly keep that in mind.
I remember seeing old ladies oil their eggs when I was very young. I didn't know the particulars of it as I was so young. But so glad to see this again and the memory it gave me. They didn't have plastic egg cartons but kept them in a bowl.
There are a few different methods for doing this....but this is the one I most prefer. Some people use butter....however, that of course can start to go rancid and mold in long term shelf storage. So that is why I prefer the Mineral Oil. So glad that I could help bring those memories back to you!
Wow, Lorrie! I wish I'd known this a couple weeks ago before eggs went up a dollar! I can hope for them to go on "sale" back down below $3 so I can buy a bunch more. Last time Kroger had a digital coupon for up to 5x use. Since it's baking season, maybe they'll do it again. They are twice as much at Piggly Wiggly - for no reason. I haven't checked WM or Sam's lately. Now I have a reason to look.
Thanks for being such a great teacher! Many Blessings from Deborah in West Virginia!
Better late than never though right?! Lol!! I sure hope that you can find a good deal soon, so you can tuck some away for your family. I went to Aldi today and one dozen eggs was priced $4.49....absolutely SHOCKING!!
@@millermeadows6359 Kroger is still $3.69 for 18 & I have a digital coupon for 40c off plus at least one paper coupon. That's better than anywhere else so I guess I'd better buy what I can at this price.
One thing I didn't remember hearing was whether i need to let them warm up in the cooler garage or just indoors to room temp? The garage should be staying pretty cool for a few months since it's not insulated. My basement is probably 60° - 65° tops right now since it's 66 upstairs. My storage pantry is downstairs & it stays below 70° even in the summer. I'll have to find some mineral oil unless other oil will work (olive, coconut, avocado?). I'm sure WM has it but I'll have to make myself go down there, lol.
I canned 7qts yesterday with clean results. Today 7 qts & at least 2 not bubbling so they won't seal. Worst siphoning I've ever had. I know what we're having for dinner tmrrw! Cabbage roll stew. Not sure why. I left over an inch head space. Gotta go clean out the mess & start making something to fill 5 more qts to add to the other 2 leftover cabbage roll stew qts we were going to eat tmrrw until this mishap. The 2 extra jars have more space in them so maybe they'll behave, lol.
You're lucky I don't live close by you. I'd be coming over with a notebook & ask questions as I watch & help you so I could learn faster! Hey, arent sweet potatoes 90 min PC? Does that include dry packed? (Pulling out notebook....) (I'm procrastinating going to clean out my canner & chop veggies for more canning tmrrw.) (I can hear you laughing!) 😂🤣🧡
I do suggest allowing your eggs to come to room temperature, so that condensation isnt an issue, and proper "adhesion" of the oil happens with the shell of the egg. After oiling, return your eggs to a cool place to store. And the cooler the temp....the longer shelf life you will have. I think that coconut oil may work just fine....but I have never personally used it, so have no solid evidence for you.
Just to touch on your jars not sealing...."clean out that mess"....it sounds like you had over flow or siphoning happen in your canner?? Heat your canner slower....and make sure to allow it to cool naturally....dont take the lid off directly after the pressure comes down. Crack the lid open, and allow it to cool further.....before removing your jars. That may solve some of the issue.
The "new" suggested time for sweet potatoes is 90 mins per quart. I personally still follow the "old" times from the 1929 canning chart that I have. Do what makes YOU comfortable.
And, you would be warmly welcomed in my home to watch, take notes, and give me a hand!! Its always fun to can with company and extra helping hands!! God bless you Deborah!
@@millermeadows6359 I thought I warmed up slow enough. The food in the jars was warmer than room temp but not hot. One of the two I sisnt think would seal, did. The other got washed & put in fridge last night, almost room temp. Seeing the levels they all have, they all lost about half an inch of liquid & are down to 1-3/4 to 2" space. The canner had liquid, grease, & herbs (parsley, oregano, etc) in it. I had drained most of the hamburger grease off bc it was 73% & added beef broth with the canned tomatoes. I had blanched the cabbage & the celery was cooked in the meat mixture. I'm thinking I didn't get all the air bubbles out as I thought I did. It's ok, I'm learning!
I'm going to use the fresher eggs that I'll be getting today or tmrrw to try oiling & check Kroger for mineral oil. The coconut oil sound appealing bc it will solidify after cooling & the coverage will be evident I may try one pack that way & test an egg a month.
I'll check SNUG for sweet potatoes & pumpkin. I can't do much till I can feel my right hand.
Hugs & love my friend! 🧡
I think you may be removing your jars from the canner to quickly.... if you revisit the end of some of my videos....I explain how if you remove that lid to quickly....the cold room air rushes into the extremely hot canner and pushes the food up and out from under the lids. Take a little more time on the cool down and see if that helps.
You are doing AMAZING!!!
Yea! Thank you! The last water glass I did had 2 eggs break 4 months in. I'll be oiling for now on. Besides, when I get too many I give them to neighbors.
Try offering your hens some oyster shell. That hardens the egg shells. You can find it at your local feed store. I truly LOVE the water/lime glass method. I have a new video coming out in just a few days where I used 3 1/2 year old water/lime glassed eggs to make a custard. I think its an amazing method of storing. The oiling is my second option if I need to wash my eggs. It also is a great way to preserve eggs.
Thank you so much for this. I'm going to do this. I have to use store bought eggs and I am very concerned about the supply and demand of eggs. with fires and culling I'm scared of a shortage for a while. I will be doing this this week.
A LOT of useful information! Thank you
Great egg info!! Thank you so much!
My absolute pleasure!!
Great information, thank you
My pleasure! Thanks for watching!
… I asked a question before finishing watching the whole video … 🤦🏼♀️ … so I deleted it … thanks for the info …
My pleasure! Thanks for watching!
Have you ever re can can parrots , peas, corn?
Yes. Can them at the same times as if you were starting from raw. They will become a bit softer due to being re-processed. But a lot of times, a person can get a much better deal on those large restaurant size cans and then when you go to use them....you can just re-can the remaining amount in smaller portions.
Do the oiled eggs have thinner white and yolk like water glassed eggs do?? I water glassed eggs first time this year, not one was bad, but the white was real thin and yolk broke easy. They tasted good but husband didnt want to eat so I used for baking. Not sure if this is normal.
Thanks for you help.
As an egg ages....there is always that change And yes, that is perfectly normal. Its shocking at first....but you get accustom to the change, and get more comfortable and embrace the fact that in most cases, nobody will ever know that egg was kind of all run together. The change when oiling is not as drastic as when waterglassing....but yes, they do eventually get kind of more liquidy. With age, that yolk just gets weak. If keep your storage to about 6 months, like I do....you wont see those drastic changes.
@@millermeadows6359 Thank you so very much. I will try the mineral oil and see if my husband likes them better.
@@millermeadows6359 does storage temp make a difference?
Yes, as with most things, storage temp effects that shelf life. The cooler, the better. But, if you do not have a cool place in your home...."coolish" areas of the house STILL work for a certain amount of time. That is why I suggest 6 months for this method. I am uncertain what everyones storage area options are.
If kept at temps below 60F you WILL get a longer storage life....and it is why some people say "up to a year".
… also … I was wondering … is there a difference in “egg freshness “ and longevity of the freshness with fertile eggs vs non fertile eggs … ?
No there is not but very good question .
Can any thick, ingestable oil be used or only mineral oil? Ex: cod liver ,coconut?
I use coconut oil on mine so it's solid at room temp. We don't use any oils that are petroleum based.
The only ones I have personal experience with are Mineral Oil, and Butter. I prefer the mineral oil simply because I had some mold issues when I used butter. I cannot see why coconut oil would not work however....
@@millermeadows6359 butter or ghee? I can see butter & mold but ghee is oil (you know this, lol). You mentioned mineral oil & laxative in the video. Trust me, when I first started taking mct coconut oil & took the recommended daily amount in one dose...... mineral oil met it's competition. If the solid coconut oil (melted to put on eggs) would work, or any other food oil, I would also prefer that. I understand that you don't like to answer what you don't have experience with. Know you are so very appreciated!! (Deb)
You are correct. I only teach and share what I have personally had success with.
I used butter. I had mold issues. I truly think that ANY animal based fat is probably not the best choice. Rendered lard, and ghee....will go rancid if not sealed in a heat canned process. It also eventually dries out.
I am totally uncertain on the coconut oil....it MAY be a good option.
Vegetable, and olive oils get sticky and tacky with time.....I do not suggest them.
Just throwing my thoughts out here at you. Its up to you to decipher them and make a decision that you feel is best for you and your family. Hugs to you my sweet friend!!
@@millermeadows6359 that helps a lot! Thank you!
Does it have to be mineral oil? Can it be coconut oil? Thx in advance
Coconut oil may be an option....but in the past, I tried butter and it went rancid and mold began to form in storage.
Not sure how coconut oil would hold up. But you sure could try it! 🥰
Is it possible to use olive oil or veg oil to oil eggs?
Both of those oils tend to get a bit dry and very sticky with age. But as another alternative, other commenters have suggested coconut oil which I do think would work equally as well as the mineral oil.
I have not ever used it myself however, so I cannot give you my personal experience with the coconut oil.
… 🤔 I just had a thought … 🤓 … why not keep your washed and store bought eggs in a container filled with mineral oil, to duplicate the water glassing method ? … there wouldn’t be a concern to rotate the eggs … right ?
I have tried that. Its to much oil, and it breaks down the shells causing spoiling. The thin layer/coating works really well however.
I read that America is the only country that refrigerates eggs.
It is!! America requires all eggs to be washed before being sold in the store....so the natural coating that seals the egg and allows it to be stored at room temperature...called the "Bloom" has been removed from them. We are FAR to over regulated here.
What about storing oiled eggs in a refrigerator? Will the colder environment make them last even longer?