LaurenRitz
Almost Self-Reliant
The mushrooms you get from the store are mostly some form of agaricus. Gills will be light pink when yong to dark chocolate brown.
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WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
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Hinotori
Sustainability Master
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Only wild mushrooms I can ID on sight are morels. Picked them a lot as a teen and it was beat into my head how to make sure it was a true one
LaurenRitz
Almost Self-Reliant
I thought the false parasol was an agaricus, until I looked at the gills.
Nope. Then I had to do a spore print and identify it. Green spore print, green gills. They're not always the same color.
Nope. Then I had to do a spore print and identify it. Green spore print, green gills. They're not always the same color.
Mini Horses
Sustainability Master
Today, 4 pints fried apples. Prob do another batch later in week...several apples to do something with!! An apple pie when I feel like coring again 
LaurenRitz
Almost Self-Reliant
I did that recipe again. Each batch as listed made 3 pints. I increased the vinegar to 1/4 c to bring the acid up and it has a salt amount almost up to fermentation levels. I think I need to decrease the salt on the next batch.
I ran out of pepper, so I did one batch with cumin.
The batch with pepper evacuated a lot of water while processing, so I wonder if I didn't cook that batch long enough.
The difference is visible.
I ran out of pepper, so I did one batch with cumin.
The batch with pepper evacuated a lot of water while processing, so I wonder if I didn't cook that batch long enough.
The difference is visible.
Mini Horses
Sustainability Master
@LaurenRitz 
What recipe is this??
What recipe is this??Mini Horses
Sustainability Master
Repacking a lot of jars, realize these are old jars. I was gifted about 100 +/- , couple years ago, from a friend when her mom & grandmoms years of canning. She was not interested & said she was going to trash them -- never going to use. So I happily went in the shed and got all that were not broken from their tossing. Huge number of heavy Atlas brand, not made since about 1950. Some of these absolutely over 75 yrs old! Heavy & excellent condition. Many Ball & Kerr I've bought from some other old time canners over time. Big difference from today's, weight alone! I own about 4-500 jars 
I'm jar rich
I'm jar rich
flowerbug
Sustainability Master
yes, those old jars are heavy! as long as they work i'll keep using them. 
as a food storage material i really appreciate glass even if it can break and be dangerous after it breaks, at least it can be recycled and reused - what i most like about it is that the food doesn't pick up odd tastes from the container. tomatoes taste like tomatoes.
as a food storage material i really appreciate glass even if it can break and be dangerous after it breaks, at least it can be recycled and reused - what i most like about it is that the food doesn't pick up odd tastes from the container.
tomatoes taste like tomatoes.
LaurenRitz
Almost Self-Reliant
This one. https://www.sufficientself.com/threads/what-are-you-canning-today.212/post-534547@LaurenRitz
LaurenRitz
Almost Self-Reliant
I had enough ripe tomatoes for a batch of tomato puree, two bottles of juice and a bottle of quartered tomatoes. Those funky shaped heirlooms taste good, but they don't bottle very well.
