WHAT ARE YOU CANNING TODAY?

FarmerJamie

Mr. Sensitive
Joined
Dec 22, 2010
Messages
7,351
Reaction score
6,943
Points
373
Oh....my.....goodness....

The meal plans changed, so I had the newly canned mushrooms with sautéed zucchini and yellow squash, just with salt and pepper.

Wife's feedback cooking them - Opening the jar, they don't have than canned fart/sulfur smell. They are NOT the grey limp memory of fresh mushrooms.

My feedback - the texture held up well, still a very meaty mouth feel. Lots of flavor in them.


10/10 would do again and definitely recommend
 

Chic Rustler

Super Self-Sufficient
Joined
May 10, 2017
Messages
2,739
Reaction score
4,550
Points
267
20220522_230842.jpg
 

Britesea

Sustainability Master
Joined
Jul 22, 2011
Messages
5,636
Reaction score
5,556
Points
373
Location
Klamath County, OR
Speaking of dried beans, @waretrop I ran across something the other day that I was not aware of. If you soak and cook your dry beans in hard water, the skins can be tough... unless you add salt to your soaking water. It seems that the pectin molecules in the skins are tightly bound by calcium and magnesium; the salt replaces some of these ions, causing the pectin to weaken and the skins are less likely to burst during cooking.
 

Latest posts

Top