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Thanks for your reply. I have easy access to the mayo jars, and a cool basement to store them in.I don't see anything wrong using plastic. The advantage of using smaller vessel over larger buckets,,,,,,, less likely to break eggs due to weight. Another advantage,,,,,, label and date each. Use the older stock first.
WISHING YOU BEST,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,and
Great, I’m on the right track. ThanksI've only read of doing the water glassing method in plastic, but the caveat was that it should be food grade. I imagine if you're using mayonnaise containers, ETC that they would be food grade.
Check this thread out. It gives details what to use, (lime)Where did you buy your lime from? I was planning on preserving a bunch of eggs but trying to find the lime has been annoying.
Liquid will contact all points of eggs.The only possible problem I see with that is the contact point of the eggs with each other not receiving the solution.
Most rural hardware stores up here sell it, in the canning supplies, Mrs Wages pickling lime. Or, if you want quantity, 50lb bags of hydrated lime, Home Depot or Menards, maybe Lowe’s.Where did you buy your lime from? I was planning on preserving a bunch of eggs but trying to find the lime has been annoying.
Our local grocers in the section with Mason jars. Saw instructions on You Tube at Appalachian's Homestead (Patera's) channel.Where did you buy your lime from? I was planning on preserving a bunch of eggs but trying to find the lime has been annoying.