Oooooooo.

Nice find!!!

That’s great! They’re perfect to have on hand 😃

Thank you 😊

This one is win win then! 💜

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.

We love dehydrated mushrooms too! That is on my video list at some point 💜 great to cook all kinds of things!

👋🏼 is there a trick to dehydrating mushrooms? I did that a few times and couldn’t get them to be not chewy, even after soaking 😔

Thank you 💜

Thank you! Welcome to the fun 🤩

Thank you ☺️

Thank you! I’m happy you’re here 💜

Funny how that works! One of those love it or hate it things for sure 💜

Thank you! They sure are 💜

For sure! Hubby loves them in his spaghetti 💜

Thank you! I love learning too!! That deleted comment was not towards you 😃

Absolutely! 💜

Love that saying ! Earned a subscriber. 🙂

How do you cook them after canning? Can they be pan fried?

Glad to know I’m not alone! Haha. Fun to edit videos like that 💜

Yes ...nicely saying..

Made some...got 8 quarter pints canned

That wa any thinking as well! My hubby likes putting them in his spaghetti and other things so it’s nice to make the at for him 💜

@@FermentedHomestead Yes indeed always good to have a back up plan and we know what is in our food especially when we can them 🎉🌸🌹🦃💖❄️🥬🌻🌰🌰☕🥰👍

Me too! They’re great!

Yum yum!!! That sounds amazing!

Thank you!

That’s so cool! I haven’t gotten into growing them yet but it looks fun

@@FermentedHomestead I am not sure about fun, but it is interesting and rewarding!

How do you can them we grow them as well and have plenty frozen and dehydrated

Many do this, I super strained the liquid and used it.

Thank you again 💜 not my strong suit unfortunately so I was pretty stoked on that one!

To use the water from the mushrooms do u have to can it for how long?

@@debbierodgers2955 I do can mine. I do it for 25minutes

@@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.

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 💜

They’re pretty yummy! Especially sautéed in butter

Good thing it’s the same processing time! Haha 💜

I don’t think these are slimy so hopefully you will like it! Yes you dan

Could always try to do a small batch of each then do a couple jars of mixed... as long as the processing times are the same it should be good

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 haven’t met the time limit yet. Technical answer is 18 months 🙄 practical answer is as long as the seal is strong 💪🏻

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

@@FermentedHomestead i have a pressure cooker, not a pressure canner. Not sure if it’s called the same thing in the U.S. I’m from the U.K.

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! 💜

Heck yes! Costco has great deals on lots of organic produce, it’s a great place to stock up

@@FermentedHomestead I agree, it just struck me as an oxymoron.

@@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.

u do u

I don’t notice a difference between store bought

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.

I hadn’t thought of it in that way, I usually just put it in whatever recipe I’m making or drain it out. What do you do with it?

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?

Since mushrooms are a low acid food you must pressure can

I’ll have to try that next time. Thank you for the tip.

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

@@FermentedHomestead Ohh good I have 20 min to go. I’m so glad you replied. I don’t have a ball book but will get one.

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

@@FermentedHomestead my mushrooms were perfect. Only one jar didn’t seal. I used Jelly jars. Thank you for your help. I canned 18 jelly jars full.

I wish I knew, I’m sorry

No

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

@@FermentedHomestead makes sense thanks 👍

I’m not sure what you mean

I have no idea what that is so I’m gonna go with I don’t know 😂

@@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 official answer is NO, only can commercially grown mushrooms. However I feel if you know wild mushroom ID the recipe will work for any variety.

For sure! The prices are pretty reasonable these days

“Technically speaking” 18 months, really as long as the seal lasts. At 18 months it just can start to lose texture and nutrition slowly

@@FermentedHomestead thanks

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

Do you have a video on canning snails as well ?

@@ebobinn3698 I don’t, sorry

They’re great! We use them all the time and I’ve canned them since

Nice tip!

@@FermentedHomestead no problem,

Oh I’m sorry, I don’t remember

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

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 :-))

Yes He did