How to Can Eggs: A Guide to Long-Lasting Breakfasts

Eggs are a versatile and nutritious food that can be eaten in a variety of ways, from scrambled and fried to boiled and poached. However, if you’re looking for a way to make your eggs last longer, you might want to try canning them. Canning is a process of preserving food in airtight containers to prevent spoilage, and it’s a great way to ensure that you always have a supply of eggs on hand.

In this guide, we’ll take a look at how to can eggs so that you can enjoy delicious and nutritious breakfasts for weeks and even months to come. We’ll cover everything from the equipment you’ll need to the steps involved in the canning process. Let’s get started!

Why Can Eggs?

Before we get into the nitty-gritty of how to can eggs, you might be wondering why you’d want to can eggs in the first place. Here are a few reasons:

  • Canned eggs have a long shelf life. When properly canned, eggs can last up to a year or more.
  • Canned eggs are convenient. Having a supply of canned eggs on hand means you can whip up a quick and easy breakfast anytime.
  • Canned eggs are versatile. You can use them in all sorts of dishes, from omelets and frittatas to egg salad sandwiches and more.

What You’ll Need

Here’s what you’ll need to can eggs:

  • Fresh eggs
  • Canning jars with lids and bands
  • A large pot for boiling the jars
  • A canning rack or a towel to cushion the bottom of the pot
  • A slotted spoon or jar lifter
  • A bowl of ice water
  • Vinegar
  • Water
  • A canning funnel (optional)
  • A timer
  • A pressure canner (more on this later)

The Canning Process

Step 1: Prepare the Jars

The first step in canning eggs is to prepare your jars. Wash your jars, lids, and bands in hot, soapy water and rinse them well. Then, place the jars in a large pot of water and bring the water to a boil. Let the jars boil for 10 minutes. This will sterilize them and get them ready for the eggs.

While your jars are boiling, fill another large pot with water and bring it to a simmer. This will be the pot you’ll use to process the jars later on.

Step 2: Prepare the Eggs

Now it’s time to prepare your eggs. You’ll need about one dozen eggs for every quart-sized jar you plan to fill.

Start by cracking the eggs into a bowl and beating them. You can add a pinch of salt or other seasoning if you like. Then, pour the beaten eggs into the jars, leaving about 1 inch of headspace at the top.

Step 3: Add the Liquid

Next, you’ll need to add a liquid to the jars to help prevent the eggs from developing a greenish-gray layer on the surface. This layer is harmless, but it doesn’t look very appetizing.

You have a couple of options for the liquid. One is to add 1/2 teaspoon of vinegar to each jar. This will make the eggs a little tangy, but it’s a traditional method that many people swear by.

Another option is to add 1/2 teaspoon of salt to each jar. This will help to flavor the eggs and prevent the discoloration.

Once you’ve added your liquid, you can use a clean towel or paper towel to wipe the rims of the jars clean. This will help to ensure a good seal.

Step 4: Process the Jars

Now it’s time to process the jars. Place the jars on the canning rack or a towel in the large pot of simmering water. The water should be deep enough to cover the jars by at least 1 inch.

Once the jars are in the pot, they should be boiled for 20 to 30 minutes, depending on your altitude. Check the canning recipe for precise timing for your location. You’ll need to adjust the time slightly based on your altitude to ensure that the eggs are properly processed.

After the jars have boiled, use a slotted spoon or jar lifter to remove them from the water and place them in a bowl of ice water. This will help to cool them down quickly and prevent the eggs from overcooking.

Step 5: Check the Seals

After the jars have cooled for a few minutes, remove them from the ice water and check the seals. You can do this by pressing down on the center of the lid. If you hear a popping sound, the jar isn’t sealed properly. You’ll need to reprocess the jar or refrigerate the eggs and use them within a week.

Step 6: Store the Jars

If your jars are properly sealed, you can store them in a cool, dry place for up to a year or more. You’ll want to label the jars with the date and the number of eggs inside.

Some Tips and Tricks

Here are a few tips and tricks to make the canning process go smoothly:

  • Only use fresh eggs. Older eggs won’t hold their shape as well and can develop an off taste over time.
  • Use a pressure canner. While the water bath canning method can work for some fruits and vegetables, eggs require a pressure canner to ensure that they’re properly processed.
  • Don’t overcook the eggs. They will continue to cook a little bit during the canning process, so be sure to boil them for no longer than 30 minutes.
  • Experiment with seasoning. You can add all sorts of herbs and spices to the eggs before canning them to give them a little extra flavor.


Canning eggs is a great way to preserve this nutritious and versatile food for months to come. With a little bit of practice and the right equipment, you can enjoy delicious and nutritious breakfasts any time of the day. Happy canning!

Frequently Asked Questions

  • Can I can eggs that are already hard-boiled? No, the canning process requires that the eggs be raw so that they can properly cook during the processing.
  • Do I need to refrigerate canned eggs? No, as long as the jars are properly sealed and stored in a cool, dry place, you don’t need to refrigerate them.
  • Can I use canned eggs in baking? Yes, you can use canned eggs in any recipe that calls for eggs.
  • What can I do with canned eggs? Canned eggs can be used in all sorts of dishes, from egg salad sandwiches to frittatas and more.


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