chickens/rooster intro

[Dode]

I freeze lots of eggs in freezer bags; crack them into the bag, fold over the top to express the air and zip it. One dozen to a bag. I put them in a blender after I thaw them. Just pour when I need some; 1/4 cup = 1 egg. I have some pickled eggs in quart jars that are a couple of years old. I can't remember how long I pressure canned them, but I found the recipe on the net. Here's the site I used: http://kuntzfamily.com/recipes/pickled_eggs.shtml You will process 84 eggs at one time.

What about mixing up some quiches to have on hand? Just dump it into a freezer bag and freeze until ready to pour into a pie crust?

[Dode]

If you decide to can the eggs, peeling them can be a pita. However, do this and it will go smoothly. Use eggs that are 2-3 weeks old. Prick a hole in the fat end of the egg before boiling. While the eggs are in the carton, go along and push a push pin into the egg shell to prick a hole. Then, into the pot they go.