Скачать с ютуб PICKLED MUSHROOMS в хорошем качестве

PICKLED MUSHROOMS

Welcome to Fyreflye’s Follies! If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning, dehydrating and (mostly) southern cooking, I hope you will subscribe! In Today’s video, I will show you how I can Garlic Dill Marinated Mushrooms for shelf-stable storage. Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me. This is not a training video. It is for entertainment purposes only. I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information. Feel free to leave a comment below. If you have a question, I will try to answer it or help you find a resource to get an answer from. Today’s recipe ingredients: 3 LBS Mushrooms (whole or cut into bite sized pieces) 3 cups Vinegar 1/4 cup canning salt 2 cups Water 1/2 medium Onion (cut into wedges) 1/2 Bell Pepper (or pepper of choice) cut into strips Garlic Dill Springs Wash mushrooms. I prefer to soak 10 minutes, check the water, then soak more if needed. Bring mushrooms, vinegar, and water to a boil and reduce to simmer for 10 minutes. Into each jar, place a spring of dill, a couple of cloves of garlic (to your taste preference), pepper strips, and onion wedges. Using a slotted spoon, fill jars with mushrooms to 1/2 inch headspace. Fill with brining liquid to 1/2 inch headspace. Debubble and top as necessary. Wipe rims, place seals and rings in place, finger tighten and place in water bath canner with boiling water. Process at a rolling boil for 20 minutes. Mushrooms need time to absorb the flavors. Let sit at least 2 weeks, 4 weeks is optimal. #Canning #PressureCanning #RebelCanning #SHTF #Prepping #LongTermFoodStorage #Mushrooms #PickledMushrooms #GarlicDillMushrooms #MarinatedMushrooms You can find the NCHFP/USDA guidelines here https://nchfp.uga.edu/index.html Ball website, getting started https://www.freshpreserving.com/canni... Find your elevation here, type in your physical address. https://www.whatismyelevation.com/ ================ What I use to film ================ Camera Remote Shutter Release: https://amzn.to/3e4XC6D Canon EOS Rebel SL2 DSLR Camera: https://amzn.to/3oAjKL5 Lens: https://amzn.to/2TwmevV Tripod: https://amzn.to/3mvDVYW Lighting: https://amzn.to/34Bh87N Shotgun Video Microphone: https://amzn.to/3mvmqYv ================ LET’S CONNECT! ================ Pinterest:   / fyreflyes-follies   Email: [email protected] Instagram: @fyreflyesfollies Twitter: @FyreflyesFolly MeWe: mewe.com/i/fyreflyesfollies ================ Disclaimer: This video is for entertainment purposes only. It is not considered an instructional video. Not all methods that I use for food preservation are USDA/FDA Approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not created for or intended for children, but it is family-friendly. Some of the links above are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!