My canning has been limited pickled (quail) eggs, and some pickle chips and spears, all of which I tend to make hot and spicy.
Attached is my recipe and process, including scaled ingredient quantities based on the amount of quail eggs (+ chicken eggs) you're starting out with. It also has some batch notes, adjusted thru trial and error. Spiciness is very easy to adjust to taste. I make these 3 or 4 times a year, and have several years' worth of different batches in the basement. They make GREAT bar food.
I don't have a strong preference for either the wide-mouth or standard jars. If you get started down this path, lay in a stock of lids. Jars and rings can be reused, but the lids are single-use only.
Attached is my recipe and process, including scaled ingredient quantities based on the amount of quail eggs (+ chicken eggs) you're starting out with. It also has some batch notes, adjusted thru trial and error. Spiciness is very easy to adjust to taste. I make these 3 or 4 times a year, and have several years' worth of different batches in the basement. They make GREAT bar food.
I don't have a strong preference for either the wide-mouth or standard jars. If you get started down this path, lay in a stock of lids. Jars and rings can be reused, but the lids are single-use only.