After cutting up just a handful of mushrooms, I said there's got to be a better way. I tried several gadgets and discovered that my hardboiled egg slicer made quick work of my flat of mushrooms.
For the most part yes. Most of what I can is for the hubby and the ferments are for me. Occasionally there’s something I don’t care for the taste of (like the red onions) and it will go to the chickens. The canned food lasts on the shelf for years though so it’s eventually it is used 💜
Thanks for the video, I am about to start several straw logs of oyster mushrooms and have enough dehydrated already. So this will be a nice way to put those up as well!
I just found mushrooms at our community outreach store 50 cents per pound! I should have purchased more than I did, thank you for sharing this recipe, I am going to go wash up my mushrooms and get to canning!
I've not canned mushrooms before but my freezer is packed. I've had to actually put a lock on my freezer to keep it from popping open! Generally, I freeze mushrooms. I just rinse them off, dry them with a paper towels, put them in a freezer bag and just grab what I need as I'm cooking. I do the same with onions, peppers, celery, leeks and so on. Everything prepped and ready. But this year...this year I am trying to can everything that isn't moving; just in case.
I'm going to use full pint jars with vegetable stock and use for mushroom soup base. To use, chop and fry some onion and garlic, add canned mushrooms, blend and heat to boil. Add cream and season to taste!
I know this video is old, but can you pressure can mushrooms with caramelized onions? I haven't been able to find a recipe for that. I've researched online and cam't find an answer. Thanks.
Thank you so much for your video. I have never even considered canning mushrooms but you make it look easy. I’m 68 and a retired nurse, never had time but I helped my grandmother when I was younger. So I have lots of education in canning and now have the time to get my pantry in order and I’m loving it .
Your editing on this made me think of watching TV as a kid. You know the quick, rapid jumps? It was like a sesame street canning episode. Lol Anna the fermented muppet. 🤣 And yes, I line my jars at the edge of the counter too. 💜
Hello this is awesome. I canned some mushrooms too. I love them but I don't eat them fast enough to keep a big container so I canned them to have them for later. This is an awesome way to keep mushrooms instead of buying the tin canned ones. God bless stay safe and have a wonderful day
I mean it’s physically possible to do it but it’s definitely not safe to do so. Mushrooms are a low acid food and must be pressure canned. You can pickle them by adding at least 50% vinegar brine but i am not sure the correct time for safe canning.
If you are going to do regular canned mushrooms you need to pressure can for sure, it is a low acid food so water bath is not hot enough to kill the bacteria needed. You could look up the NCHFP website where they have a ton of tested recipes and techniques that will show you when you need to do which method.
I found at the end of the video the brine in the jar looks dark brown, to my knowledge, if the mushroom soup becomes brown, it happens to be some kind of mushroom broth. How do you prepare that brine?
Did you put the lid on, and what's the mushroom:water ratio? Do those brine rich with flavor? For my cooking, no matter I boil veggies, onions, mushroom, I tried to make broth, but my cooking water only ended up with no-color, tasteless, stickly, awful-smell boil water, what did I do wrong?
I’m not sure which pot you’re referencing but if you’re referring to the pressure canner it cannot be replaced by anything but a pressure canner. Mushrooms are a low acid food and must be pressure canned to be safe in the pantry. There are many lower cost options available
You were the first video to come up when I search how to can mushrooms and I bought the same mushrooms at cosco and I was planning to do half pints too! 😂 Jinx!
@@leelastname7628 I’m guessing you’re thinking of the stereotypical homesteaders like the Ingles? 😂 No target dress required to grow as much of your own food as possible and no shame in filling whatever gaps you need, even if you have to fill all the gaps.
I like this process of canning mushrooms.You spent a few minutes how to heat them up in the pressure cooker, but I would have made sure to mention to wait or relieve the pressure before opening the pressure cooker. It just jumped to taking them out. Otherwise, excellent tutorial.
Good point! Sometimes I make so many canning videos I second guess putting every single detail to bore people but I have to remember that not everyone has seen a lot of them. Thank you for sharing! 💜
Short answer is as long as the seal is intact. Long answer is that it lasts for 18-24 months and then begins to lose its nutrients slowly over time. How much depends on storage conditions…temperature, light, movements, etc
I’m canning today. I got mine cut and rinsed , let sit in boiling water for 3 min. Now I’m ready to fill my jars. Need time for canning tho. I can at 10 lbs
Nice! I’m excited for you to have these tasty ingredients in your pantry! According to the national center for home food preservation website half pints and pints can for 45 minutes
I’m glad I saw it in time 😃 A great place to look up tested canning procedures and times is the National Center for Home Food Preservation. If you google that it is a treasure trove of save preserving procedures and it’s where I always check recipe safety
I am trying this right now! I just made 1 half pint because I found some wild oyster mushrooms in my backyard and decided to give canning them a try. I added a 1/4 tsp of minced garlic, half a lemon, and 1/4 tsp of pickling salt 😎
The weight you need all depends on your elevation, if you’re above 1,000 feet you’ll need the 15, if you’re below (to my knowledge) you can use it but it will be a bit more processed
Thanks Anna for this recipe, and your collaboration in Canuary! definitely putting mushrooms on my shelf as well as doing dehydrated onions thanks for all your hard work!💕
YOu're not really supposed wash mushrooms....you're supoosed to take a clean towel and gently remove the dirt on them....soaking them will probably get in the way of successfully canning them. You got this recipe from an Amish cookbook? Usually processing with a presssure cooker isn't typical for Mennonite and Amish, They usually use the water bath method, which they call "REBEL" Canning. (Or ORigianal canning .
Washing mushrooms when I’m going to pour water over them isnt the same as sautéing them fresh, it’s going to absorb the water either way. The “Amish” canning method becoming so popular these days is incredibly unsafe and foolish with low acid foods. The book I referenced using is the title of the book and does not refer to the canning method. Every recipe I’ve found in it has been a safe method
If you don’t have a pressure cooker pot, do you know how long would you need to boil jars in a water bath for? (Not sure if it’s relevant but I use mason type jars and lids too, not the American type). Also how long roughly will they last in the cupboard? Sorry for the questions, I’m new to preserving.
Thank you so much for sharing this video. Home canned 🍄 🍄🍄 are so flavorful. And I ended up canning up the water I used to boil them in. It makes a wonderful mushroom stock. I use it in my recipes like, beef stew, soups, and I also put some in my meatball recipe. It's fantastic!
@@sundaygendron833 I just felt like I could use it some way but was rushed when I did mine. I bet it would b good in a lot of things, maybe mashed potatoes? Thank you so much for replying to me.
@@FermentedHomestead Calvatia gigantea, they are relatives of the little ball-like mushrooms that appear in lawns, Et. al, after moist weather conditions and who puff out dust when smashed after drying. But, giant puff balls range from as small as a softball to bigger than a basket ball. They are prized by foragers and gourmands alike. Commonly fried, they have a texture, and taste, akin to tofu.
The technical answer is 18 months but it really lasts as long as the proper seal stays in place. After the 18 months it just slowly loses nutritional value and texture
you shouldn't be using plastic either. whenever you degrade plastic in any way but especially with heat, plastic gives a toxin known as dioxins that are known carcinogens. that's why they tell you not to use it in the microwave. you also don't want to degrade it with repeated use. anyway great video that explains the whole process quite well. wow 45 minutes? awesome i am just about to try this. thx for this
I made that video a while ago, can you tell me why you’re making the plastic comment? I own like 3 plastic things and I don’t use the microwave for anything, I don’t remember the specifics of this video
@@FermentedHomestead I was just trying to let your viewers know. a lot of people say not to use metal in their jars but them use plastic utensils in hot food. I wasn't trying to be critical just informative. a lot of people are unaware.. pls don't take it personally or as an insult. it was not meant so. I use the info in your videos often. in fact you have specifically helped me several times. the for that :-))
