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17 Comments

  1. Betty-Lou says:

    I would caution you about inhaling the pickling lime dust. Speaking from experience, it’s very hard on the lungs especially if you have asthma. I now wear a mask when handling it.

    1. Barbra-Sue says:

      There was a cloud of it…

  2. I did not know you were doing this experiment. I also started mine in Aug. I put 8 dozen extra eggs in a 5 gallon bucket with the lime solution, over a couple of weeks. I put some eggs in then added the solution. It was easier to keep the eggs point down that way. Unfortunately the hens have slacked off on laying already so we have been using some of the eggs. They are fine so far. The yolks seem to break easily .

    1. Barbra-Sue says:

      I haven’t used mine yet… glad to hear it’s working well. I also think putting the eggs in first would be easier.

  3. Thank you so much for sharing this! I am looking forward to trying it next summer when we have excess eggs again!

  4. This is on my “to learn” list. Thanks for taking us along on your experiment, It helps to read through other peoples experience before trying it on my own.

  5. laurathebadwife says:

    I’ve never heard of this before! Thank you for sharing!!

  6. mountainmamahomesteading says:

    This is so fascinating, I am excited to see how it turns out for you. We don’t have chickens yet, but when we do I had been looking into freeze drying, but this seems so much simpler then buying freeze dryer equipment. Really looking forward to your results!

    1. Barbra-Sue says:

      I like freeze dried eggs for baking and scrambling. This method allows the eggs to be used just like fresh eggs.

  7. Joanne White says:

    Today was my first ‘experiment’ with lime preserving eggs. I noticed one egg had a small area with poop AFTER I added the lime water. What do I do with this batch of eggs? 2 – how SOON after lime preserving eggs can I try them? 🤔

    1. Barbra-Sue Kowalski says:

      Good morning, Well since the goal is long term storage, I would not use the eggs in this batch that were contaminated with feces in the water. I wouldn’t want to recommend using as I am not sure if the E.coli can penetrate the shells.
      To your second question, you can use the eggs as soon as you’d like. The sources I have read indicate that you can keep for up to 2 years, however based on my experience, I think a year is about the limit of storage. I will be updating the video soon.

  8. Anonymous says:

    thank you for your info . very helpful. best wished for your life together

  9. Chris Zupeuc says:

    Thank you for your information and I will start following your journey for shure!
    I am just starting my journey into different sorts of food preservation. (due to our dream of doing something similar off-grid in sweden one day)
    I was checking out about all the different methods and also was hoocked on lime water preservation for eggs.
    My only concerne for this was the link to botolism.
    I first thought how could that be the case and then checked on the bacterium “Clostridium botulinum” which wil be found in the ground probably also lime. (back in the day people would not be conserned about bacteria)
    So I thought about how and where to get lime and process it correctly. There is a Process that processes Calciumcarbonate CaCO3 to Calciumoxide CaO through “burning” it via a lot of heat. This should kill all bacteria inherited and potentialy contaminating the solution. Afterwards it will be mixed with water again to create Ca(OH)2.
    To get the inicial CaCO3 you would add carbon dioxide CO2.
    I wonder if that is something to consider.
    Thank you for all the input.

    1. I have never heard of any connection of botulism to pickling lime. The product I use is food safe, I feel confident in using it. Thanks for stopping by.