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| My dehydrator is full of grapes and will be for the next couple days. I found a "couldnt pass up" sale on mushrooms, which I have been dehydrating successfully, and had planned on doing exclusively.
I seem to be apprehensive about pressure canning mushrooms. Perhaps it is because my old Ball Blue Book had said canning was not recommended, yet the newer edition I have has instructions for pressure canning them. I suppose all those years of reading that older book (long before I ever canned anything at all) has it ingrained in my head that this was something in the past that caused problems, maybe? Is there anything to be especially concerned with pressure canning them? Any precautions or extra safety measures? If I chose to do them, I will follow Ball instructions. But if there is too many precautions, I may actually consider buying a second inexpensive dehydrator, as I've found many times that I wish I had another one for various reasons.I have not used mushrooms in any of my spaghetti sauces also do to being apprehensive. I trust each of your advice. Some of you here have become familiar with my abilities thus far. |
Follow-Up Postings:
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- Posted by ellen_inmo 6 (My Page) on Wed, Sep 5, 12 at 18:07
| I did do a search but didn't find anything dealing directly with mushrooms. |
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| That's too bad as I know we have talked about them several times before because a couple of other regulars here live near mushroom growing operations where they can get them all the time and have posted about it. I guess those discussions have been bumped off the forum with all the new posts. Anyway, no, there are no special concerns. We do it 2-3x a year whenever they go on sale and have for decades. Very easy and safe to do. Dave |
Here is a link that might be useful: NCHFP - Canning Mushrooms
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- Posted by soonergrandmom Z6 Grove (My Page) on Wed, Sep 5, 12 at 19:21
| Dave, I live near the mushroom farm and can get them all year. You and I did talk about that, but we it was in an email. I remember that you said on the Forum that you were canning them and Linda Lou said they were awesome, but most of the conversation was off line when you and I discussed it. Maybe that is what you are remembering. I still haven't canned any but plan to do so when the weather cools down a little....if it ever does. |
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- Posted by ellen_inmo 6 (My Page) on Wed, Sep 5, 12 at 19:55
| Thanks Dave. Its reassuring to read that you do them regularly and it shouldnt be of concern, other than doing everything precisely, just like everything else. Tomorrow, I get my three piece regulator you told me to get. I had ordered it, but they sent me the wrong thing, and had to return it. I finally just ordered one directly from Ace Hardware, which requires me to drive an hour away to pick it up. Fortunately for me, I have other errands to do in that direction. I would have just reordered, but the company said they wouldnt send the right piece till the other one was returned. And, well, I wasnt paying for a second piece till I was credited for the first. I dont deal well with hassels..... I havent pressure canned anything since I originally ordered that piece, except for spaghetti sauce and I never have liquid loss with that. I have more carrots to can, and I think I will do the mushrooms as well.But not till I get the piece first! ;) |
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| They are the best tasting mushrooms ! I add some Fruit Fresh (ascorbic acid) to the jars to help them not turn dark. I will not go back to those cans of stuff from China ! |
Here is a link that might be useful: Canning mushrooms.
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