Canning Stock and Freezing Eggs

That’s what I’ve been up to lately.

Remember when I had 524 eggs in my refrigerator?  We are still getting about 30 eggs a day from our chickens, and are managing to keep up.  Yesterday I was reading my handy-dandy Ball Blue Book Guide to Preserving.  On a whim I decided to see if there was any way to freeze eggs that would be useful to me.  Ta da!

The instructions say to gently mix fresh whole eggs together by pressing them through a colander.  That process garnered some strange looks from the children this morning, but it was effective in mixing the eggs without stirring in a bunch of air.  I’m test-freezing a 6-cup batch for my oven pancake recipe.  If that works and the results are tasty, I’m already thinking about freezing batches of eggs for all sorts of breakfast meals like scrambled eggs, french toast, and anything else that I make which uses large quantities of eggs.  (See comments for further information.)

I also make a lot of chicken stock – usually 5 gallons at a time or more.  The fantastically flavorful and simple recipe from Nourishing Traditions drastically changed my family’s views on soup for the better.  For years I persevered at trying to get everyone to like soup, because it’s so frugal and nourishing.  The problem was, my soups were not…tasty.  I tried and tried, but not until I began making own stock did my family suddenly start devouring gallons of whatever soups I made!

As I stocked up on stock, I began having storage issues.  See?  Stock is wonderful – I call it liquid gold – but when the space it takes up in the freezer leaves no room for other items, it becomes a problem.

Then I saw this post about canning stock for the pantry.  My food horizons are now limitless!  The other day I just canned my first batch of stock.  I’ve done pressure canning off and on for 16 years (mostly beans), but I had never thought to can stock.  Now it is ready to “dump and heat” at a moment’s notice.  I’m rather giddy about this solution, and get all sorts of warm fuzzies seeing jars like this on my counters and in my pantry.

Now I just need to go get more canning lids… 🙂 While I’m shopping, browse my other WFMW tips.

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10 comments to Canning Stock and Freezing Eggs

  • My biddies are on strike again. We’re only getting about 8 eggs a day.

  • I just canned my first 2 batches of stock this month! I LOVE it canned and wonder how in the world I ever lived without it.

    I’ve made stock and frozen it for years in 2 cup portions, but I absolutely *detest* thawing it in the microwave or fridge. It leaks, the bag breaks, blah blah blah. It’s always a mess.

    It is the ultimate convenience food to have it canned in my pantry! Not to mention how fabulous they look sitting there on the shelf.

    And I had no idea you could freeze eggs. I’m off to check that out…

    (Here from WFMW)

  • I like it. I never would of thought about not incorporating air as I mix the eggs, but it makes sense.

    I don’t normally make enough stock to need more than a container or two, but if I do, maybe I will try canning too!

  • Q

    I don’t have problems with breakage with frozen broth, but I do get annoyed at the room it takes up. Thank you so much for sharing this info/link. I’ve always water-bathed jam, but now I clearly have to take the plunge. I just added a pressure canner to my amazon wish list!

  • I can’t wait to hear about the results from your experiment with freezing the eggs. I have been freezing egg casseroles for a while now, but we just tried your oven pancakes yesterday and it was a big hit!

    We raise our own fryers, so in the summer I am canning a lot of chicken which gives me a lot of stock. I love having it canned and handy when I need it.

    Thanks for sharing with us.


  • Interesting. My husband wants us to get chickens next year, so this info will come in handy!

  • Will have to keep the egg freezing in mind! Our girls should start laying in a few months.
    I SO wish I had a pressure cooker! My beans and stock are taking over my freezer…. Would just love to be able to store them safely at room temp!

  • Natalie

    Do you have to put sugar or salt with the eggs to freeze them?

  • Anne Elliott

    I just froze two dozen whole eggs and found that the yolks remain rather solid when thawed. I sort of scrambled them up. but they didn’t really mix up well, but made a tasty egg dish anyway. I want to b e able to use the yolks or the whites for recipes so I did them whole. Oh, well, I’ll play around with them some more.
    Plan to use them for mayonnaise for which I have a gangbuster recipe using half olive oil and half coconut oil. Best I ever ate! Will share.

    • Cardamom

      I tried that, too, after I wrote this post. I only did it once because I had the same results – the whisk just wouldn’t break up the yolks. So I “fixed” it by using my stick blender to beat the eggs.

      My canning book says you can freeze yolks by gently mixing them together without forming air bubbles, then add 1 tsp sugar or 1/2 tsp salt to each 6 yolks to reduce coagulation. You don’t have to add anything to whites. Here’s some helpful measurements: 3 Tbsp of whole eggs = 1 egg; 2 Tbsp egg white = 1 egg white; 1 Tbsp egg yolk = 1 egg yolk. Hope that helps!

      I’m looking forward to your mayonnaise recipe!

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