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 paulandjean |
substitute store bought canned mushrooms for fresh |
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Posts: 1 (06/10/09 04:03:46) |
does anyone know if we can substitute store bought canned mushrooms for fresh in canning recipes that call for mushrooms.
my husband and children do not like the earthy dirt taste of fresh mushrooms. |
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mcnerd |
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Posts: 80 (06/10/09 11:06:44) |
What canning recipes call for mushrooms that you are referring to?
After pressure canning any fresh mushrooms would become cooked mushrooms exactly like out of the can.
Support Botulism: Prepare your food in an open kettle and seal.
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paulandjean |
maybe that is the answer | ||
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Posts: 2 (06/11/09 03:16:24) |
this is the recipe:
http://canningusa.com/IfICanYouCan/BeefBourguignon.htm it is a delicious recipe! it is first cooked before pressure canning. we tried the surplus before it was canned and my husband and children loved it, but the earthy essence of the 3lb of mushrooms overwhelms a lot of the flavor. perhaps after canning it is different. we have not tried any yet.
Last Edited By: paulandjean
06/11/09 03:27:51.
Edited 2 times.
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mcnerd |
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Posts: 81 (06/11/09 06:45:50) |
Thanks. I had not seen that recipe before. Perhaps the problem is that you ate the "canning" recipe for "dinner" and the recipes are
slightly different even though the quantities made are different too. The mushrooms are still sauted before going in to the pot so there should not be an
earthy taste left, but it would be even less after the high temperatures of pressure canning.
I have no idea why they have such a disparity in quantities between the dinner and canning recipes.
Support Botulism: Prepare your food in an open kettle and seal.
Last Edited By: mcnerd
06/11/09 06:50:44.
Edited 1 times.
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webfoot gal |
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Posts: 12 (08/23/09 00:38:44) |
Be cautious about the canning recipes on that site. David Blackburn has no food science background that I have been able to determine. [He's a former
furniture industry executive living in France.] Some of the recipes he's developed have significant amounts of oil yet are water bath canned. I can't
determine if there's sufficient acidity to allow for that.
Sometime back I sent an email asking if the recipes posted were tested or in some manner verified for safety. I never got a reply. I do notice that a couple of the recipes I inquired about are no longer "live" on the site. |
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