Thanks for the video. Whenever I cook or can mushrooms, I always add just a little bit of black pepper. That way if I miss a little bug, Noooobody knows. ;)
You can make a mushroom stock from it, use it in a soup or stew like you asked. You could keep adding more mushrooms to it that you plan to can & then just can that stock. That was a excellent question. Chris
WOW!!! What great find on those Oysters. Did you weigh them? How much did you start with? Oysters are one of my favorites. When you're pressure canning you don't need to sterilize your jars as EVERYTHING gets sterilized during the pressure canning process. I'm going to can Chicken mushrooms this year. Personally I would use the water you cooked the shrooms in as your liquid in the jars. Why waste all that rich mushroom flavor?
1) The time under pressure depends on the amount of pressure: I can most at around 15lbs and 35-40 minutes. 2) You can reduce or eliminate the water staining of the jars coming out of the pressure caner by adding a small amount of white vinegar to the water in the caner. 3) I used this same process for Chanterelles, Honey's, Chickens and Hen's.
Like I just found out that all mushrooms have maggots inside and I’m like so freaked out because I love mushrooms so I’m thinking about growing my own but I definitely learned how to canned them so that’s awesome because I definitely won’t be buying them in the stores anymore
You can grow oysters on a variety of media. Straw, wood shavings, coffee grinds, and I've even seen people use a roll of toilet paper. Many videos out there but I do think the grow media imparts a flavor. I can tell the difference when I pick them in the wild that the flavor changes based on the tree they come off of.
