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StackerKen | 01-25-2010 08:25 PM
Making and Canning Mayonaise :15_1_70v: We have tons of eggs... And I was thinking..... "I bet homemade Mayo would be tasty" (and use up some eggs) We have found recipes on line ...but So far no tips on Canning it for Preps (to go with all the cans of tuna) Any Tips , Recipes Or Ideas?

mayhem | 01-25-2010 09:02 PM
Re: Making and Canning Mayonaise Whole bunch of them on google!

StackerKen | 01-25-2010 09:06 PM
Re: Making and Canning Mayonaise thanks...I guess I shoulda looked a little before I posted here....lol (wife looked a little and found recipes)

scyth | 01-25-2010 09:28 PM
Re: Making and Canning Mayonaise Hmmm - Machine made, chemically stabilized mayo is right Up there with the contenders on my worst of junk food list. Here's what you do: Choose a 6"-8" mixing bowl, pottery or glass, Which fits well in the palm of your hand. And a smallish wood kitchen spoon. Break 2 or 3 eggs, separate yolk from white - you do this by carefully pouring the white out while transferring the yolk between the two halves of the shell - And by the way it is good if the eggs are room temperature. Having established the yolks in your bowl add, say, A teaspoon of good white wine vinegar or lemon juice (With experience you will find out just what you like, and I'm An eyeball cook anyway), and a pinch of fine sea salt. Then, start adding high quality virgin olive oil, a drizzle at a time (those European olive oil pourers with the needle spouts are the ticket here) while beating with the spoon continuously. Continue to add oil and beat with the spoon. The mixture will Slowly thicken and whiten, and then there will come the magical point where The whole brew amalgamates and sticks well to the spoon, when you Lift the loaded spoon above the bowl. You can get fancy and add herbs or garlic - Fresh Tarragon mayo is one of my favorites. Bon Appetit! scyth

StackerKen | 01-25-2010 09:30 PM
Re: Making and Canning Mayonaise here is what I found so far on Canning Mayo.. Quote:
Making mayonnase is a snap. I can't find a recipe for canning it, i.e. so it will store like the stuff we buy at the market. Hot water bath? Pressure can? How does it affect the texture? It must be simple, since natural mayo has no "secret" hard to pronounce ingredients... Any one know? I have worn out my web-surfing board looking...
and the poster got a lot of crap from other posters for wanting to can it. Quote:
I doubt it is possible since mayonnaise is highly perishable. Heat will destroy mayonnaise and heat is what is used in canning to sterilize it to prevent spoilage. Commercial mayonnaise contains preservatives that prevent spoilage but the preservatives available to home canners, massive quanitities of salt, sugar or vinegar, wouldn't be right for mayonnaise. You'd want something like benzoic acid where only a tiny, tiny amount would serve to preserve it but that isn't available to home cooks and I don't recommend bringing it home from the lab if you have access to the laboratory.
http://forums.about.com/n/pfx/forum....king&tid=19846 So, should I give up the Idea?

StackerKen | 01-25-2010 09:33 PM
Re: Making and Canning Mayonaise thanks scyth sounds good to Me but I don't think my wife would eat raw eggs And I am gonna make homade mayo... .But I want to store some for preps....would have to be the cooked mayo.

Old Herb Lady | 01-25-2010 09:42 PM
Re: Making and Canning Mayonaise What about vacuum sealing it into pouches ?

Keef | 01-25-2010 10:00 PM
Re: Making and Canning Mayonaise Has anyone experimented with home made mayo from dehydrated egg yolks? It would help with the food storage if I could just keep dehydrated yolks and oil and just make fresh mayo as needed.

StackerKen | 01-25-2010 10:20 PM
Re: Making and Canning Mayonaise Keef; you dehydrate the egg yolks your self? sounds kinda scary to put eggs in a dehydrator at 115 for 12 hours..... I gotta do something with all these eggs!!!!

scyth | 01-25-2010 10:33 PM
Re: Making and Canning Mayonaise StackerKen - Not that I am some kind of Vegan or anything. Just your regular omnivorous critter. But I have to say that the whole diss On "raw foods" is a major, recent marketing ploy. I was the envy of my third grade class for my mother's "Cannibal Sandwiches". She would find some inexpensive cut of beef, Chop it very fine, like hamburger. This would go raw onto black russian rye bread with Homemade mayo, sliced red onions, and a grind or two Of black pepper. Deee lish! And then there are oysters. And various types of Sashimi. And, God help us raw peas, fresh out of the shell. Raw lettuce, for God's sake. Don't forget the humble cucumber. This list could go on and on......... Anyway, good luck on your search. scyth

Saul Mine | 01-25-2010 10:45 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by Keef (Post 2146516) Has anyone experimented with home made mayo from dehydrated egg yolks? It would help with the food storage if I could just keep dehydrated yolks and oil and just make fresh mayo as needed.
Well there is your answer. Mayo is so quick and easy to make that there is just no reason to make it in advance.

UncaScrooge | 01-25-2010 10:51 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by StackerKen (Post 2146546) I gotta do something with all these eggs!!!!
You can freeze raw eggs for up to one year (but you gotta take them out of the shell and add salt (or sugar, depending on their future intended use: as a main dish or for baking)... http://stilltasty.com/fooditems/index/17144 The stilltasty site has great info on storing food via fridge or freezer. BUT ASK YOURSELF: if you've got a ton of eggs now, doncha think you're gonna have a ton more on down the line from your hens? :yes: Sounds like you're going to have to up the amount of eggs in your house's weekly diet, or sell some or give them away.

Willie Peter | 01-25-2010 10:58 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by UncaScrooge (Post 2146594) You can freeze raw eggs for up to one year (but you gotta take them out of the shell and add salt (or sugar, depending on their future intended use: as a main dish or for baking)... http://stilltasty.com/fooditems/index/17144 The stilltasty site has great info on storing food via fridge or freezer. BUT ASK YOURSELF: if you've got a ton of eggs now, doncha think you're gonna have a ton more on down the line from your hens? :yes: Sounds like you're going to have to up the amount of eggs in your house's weekly diet, or sell some or give them away.
Scroogey...you talkin' Duck Eggs?

scyth | 01-25-2010 11:04 PM
Re: Making and Canning Mayonaise UncaScrooge - Good Lord, totally forgot about that. My Ma always had a stash of frozen eggs which She would break into plainjane plastic icecube trays, wrap with Saran wrap, And pop into the freezer. Then she would break out one or several, as she needed......... scyth

Julian | 01-25-2010 11:29 PM
Re: Making and Canning Mayonaise As UncaScrooge said, eggs freeze well. Use ice cube trays. http://frugalliving.about.com/od/fre...reeze_Eggs.htm I've also been told the best way to store eggs long term is egg noodles. Dried and packed properly(evacute the air), they'll last years.

Julian | 01-25-2010 11:35 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by Willie Peter (Post 2146599) Scroogey...you talkin' Duck Eggs?
Hehe... actually, duck eggs are great for baking(cookies, custards, pies, quiche, etc)! Ducks are also a lot of fun to have around, and I find them to have better table qualities than chicken. Someone had a thread a month or more ago in General Discussion titled "I love my ducks", and I thought it was about back yard ducks :bear_wub:

StackerKen | 01-25-2010 11:37 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by Julian (Post 2146649) As UncaScrooge said, eggs freeze well. Use ice cube trays. http://frugalliving.about.com/od/fre...reeze_Eggs.htm I've also been told the best way to store eggs long term is egg noodles. Dried and packed properly(evacute the air), they'll last years.
no room in the freezer...lol Egg noodles Been planning on doing that too. I have the recipe printed out already sounds real simple, except for the hanging them all over to dry part...lol Im looking for ways to store eggs for long term with out refrigeration Egg noodles sound like the best way so far. Thanks :ok:

Unclad Lad | 01-26-2010 01:30 AM
Re: Making and Canning Mayonaise Hmmm...now I wonder if scrambled eggs can be pressure canned...

thrifty_bob | 01-26-2010 01:46 AM
Re: Making and Canning Mayonaise dried scrambled eggs

Cassandra | 01-26-2010 02:48 AM
Re: Making and Canning Mayonaise Pickle them! Hard boiled, of course. I think there was a thread on that on GIM a while ago, but there are also lots of recipes on google (here's some: http://www.helpwithcooking.com/egg-g...kled-eggs.html). Most say to store them in the fridge, but to me, that sorta defeats the purpose of pickling them. Here's one that tells how to can them: http://www.kuntzfamily.com/recipes/pickled_eggs.shtml I found a Mayonnaise thread on BYC. I didn't read through all 12 pages, but if there is a way to can it, somebody there would have probably mentioned it. http://www.backyardchickens.com/foru...p?id=19988&p=1 More egg recipes on the BYC forum...a whole thread for 'em: http://www.backyardchickens.com/foru...orum.php?id=25 I make a lot of quiche, and custard pies like vanilla or chocolate cream pies, and our homemade ice cream also takes up a lot of eggs. But we still get more than we can use, and I sell a few dozen per week at work. I love my chickens! :bear_wub:

StackerKen | 01-26-2010 08:46 AM
Re: Making and Canning Mayonaise Thanks Cassandra We have pickled them in the past. I like pickled eggs too. But I kinda got burned out on them. So we quit making them. But canning them sounds like a good way to go. Thanks for the links

Tecumseh | 01-27-2010 10:35 AM
Re: Making and Canning Mayonaise StackerKen I was thinking about the excess egg dilemma on the way home yesterday. What about making egg noodles? Seems like those might store well? My egg "problem" is not as bad with just the two of them. My family can manage the production and still on occassion give a half dozen or dozen away to extended family or friends. My nieces' science class is hatching chicks this spring and she wants to bring one home to replace Kenny so I might soon be back into a lot of excess eggs. We just don't eat enough home cooked meals to consume 20 eggs a week. That may not sound like a lot but when it is pretty much just you and your 4 year old daughter eating them it adds up quickly.

Golddust | 01-27-2010 10:49 AM
Re: Making and Canning Mayonaise Quote:
Originally Posted by Tecumseh (Post 2148915) StackerKen I was thinking about the excess egg dilemma on the way home yesterday. What about making egg noodles? Seems like those might store well? My egg "problem" is not as bad with just the two of them. My family can manage the production and still on occassion give a half dozen or dozen away to extended family or friends. My nieces' science class is hatching chicks this spring and she wants to bring one home to replace Kenny so I might soon be back into a lot of excess eggs. We just don't eat enough home cooked meals to consume 20 eggs a week. That may not sound like a lot but when it is pretty much just you and your 4 year old daughter eating them it adds up quickly.
In a lot of areas there are people that will jump at the chance to buy fresh eggs.. You may want to place a add in the local rags. You may have a limited number to pass on , but be sure there is somewhere close to you that would be happy to take what you may offer.... Just a thought.

tulsamal | 01-27-2010 10:50 AM
Re: Making and Canning Mayonaise 20 eggs a week? Small fry! During the summer we sometimes get over 20 eggs a day! We have 12 dogs so we normally cook a couple dozen every 2-3 days. Just crack them into a skillet with a little oil and make a big giant batch of scrambled eggs. That then gets mixed into their dry dog food. It is a very high quality protein but it works best if you cook it and don't use it raw. The problem with eggs is that they are cyclical. You are swimming in eggs in the summer. Then you have snowstorms in the winter and are lucky to get one a day. So my wife became an expert at shelling hardboiled eggs. (There is a whole process using ice water at the end.) If she cooks them just right, the shell comes off easily and cleanly. Then she bags up several dozen and tosses them in a freezer. We've usually got 200-300 here and there. In the winter, she brings them out a dozen or so at a time and adds them to the dog food. As you would expect, dog food is a major expenditure around our house so any "free" addition is worth pursuing! Oh, and as far as making mayo, I'll add one suggestion. It is a heck of a lot easier with two people. One to drizzle the oil while the other whips. Once your arm starts to cramp up, you can do a quick switch! It does taste good though. There was a time we used to make it 2-3 times a week. Gregg

Golddust | 01-27-2010 11:18 AM
Re: Making and Canning Mayonaise For what it is worth.... Freezing fresh eggs... http://www.uga.edu/nchfp/how/freeze/eggs.html Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done. Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs. WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-� tablespoons sugar, 1-� tablespoons corn syrup OR � teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing �-inch headspace. Seal and freeze. Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg. EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-� tablespoons sugar, 1-� tablespoons corn syrup OR � teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing �-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk. EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving �-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white. <hr size="1"> This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists

Tecumseh | 01-27-2010 11:22 AM
Re: Making and Canning Mayonaise Yes I know it is "small fry" but I got the chickens as pets for the kids and a hobby as much as anything. My family is not really a typical GIM family - no offense to anyone here but we are pretty normal by American standards so we eat our fair share of meals outside of our house. 20 eggs a week is nothing but like I said when it is me and my 4 year old daughter and the only home cooked breakfast is on Saturday morning it is actually a lot. A dozen eggs a week was probably our normal consumption - sometimes less so with 20 a week I can appreciate the excess egg dilemma. I have given away about 4 dozen so far and yes there is always someone that I can give excess to so I won't be selling anytime soon. Someday I aspire to be a little more like the GIM type and produce a significant portion of the food we eat but for now the chickens are just a hobby.

Golddust | 01-27-2010 11:29 AM
Re: Making and Canning Mayonaise Quote:
Originally Posted by Tecumseh (Post 2149019) Yes I know it is "small fry" but I got the chickens as pets for the kids and a hobby as much as anything. My family is not really a typical GIM family - no offense to anyone here but we are pretty normal by American standards so we eat our fair share of meals outside of our house. 20 eggs a week is nothing but like I said when it is me and my 4 year old daughter and the only home cooked breakfast is on Saturday morning it is actually a lot. A dozen eggs a week was probably our normal consumption - sometimes less so with 20 a week I can appreciate the excess egg dilemma. I have given away about 4 dozen so far and yes there is always someone that I can give excess to so I won't be selling anytime soon. Someday I aspire to be a little more like the GIM type and produce a significant portion of the food we eat but for now the chickens are just a hobby.
As a wise man said in the past long ago... Every journey starts with the first step... So take it from there...... Gd...

Saul Mine | 01-27-2010 12:43 PM
Re: Making and Canning Mayonaise The Mother Earth News on Storing Eggs One trick not mentioned there is to store eggs with no preparation at all, but turn them over every day or two. That keeps the yolks away from the shell so they don't get oxygen.

StackerKen | 01-27-2010 08:16 PM
Re: Making and Canning Mayonaise Quote:
Originally Posted by tulsamal (Post 2148953) 20 eggs a week? Small fry! During the summer we sometimes get over 20 eggs a day! We have 12 dogs so we normally cook a couple dozen every 2-3 days. Just crack them into a skillet with a little oil and make a big giant batch of scrambled eggs. That then gets mixed into their dry dog food. It is a very high quality protein but it works best if you cook it and don't use it raw. Gregg
Thanks Gregg Great Idea Giving some to the Dogs...We have four dogs Right now we are getting around 13 to 14 eggs a day...and there is just the two of us.(humans) My wife probably eats 4 eggs a week and I try my best to eat 20 to 30. but that leaves a lot of eggs left over. All our neighbors have chickens too. So they don't want our eggs...lol But between Pickling, makin noodles , drying and giving them some to the dogs I think we can avoid wasting any :applause_:ok: Edit to add; I just mentioned to my wife about feeding some cooked eggs to the dogs... and she said "we could give some to the chickens too." hardboiled eggs, shells and all for the chickens"(crushed of course) In the past I have dropped and egg or two and the chickens love to eat the broken egg....but I don't want them to get used to eating fresh uncooked eggs. But i think hardboiled and smashed up ones would be ok I think the shells would be good for em

Tecumseh | 02-07-2010 01:51 PM
Re: Making and Canning Mayonaise Well I guess I will be trying home made egg noodles soon. There is a sweet older lady who lives around the corner - been a friend of my wife's family for a long time. She heard we had chickens and asked if she could buy some eggs. We told her she could have some whenever we had some extra - we finally got around to running a dozen over to her house and she insisted on some type of payment. Of course we said absolutely not so she said fine - I am making you some home made egg noodles. She is very old school Italian and her cooking is excellent so I am looking forward to trying her noodles. I let the neighbor kids take the eggs from the coop yesterday for helping me shovel the driveway (that and $3) - I need to get another chicken - I'm almost out of eggs for the first time since I had them.

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