Pickling is a popular preservation technique used for hundreds of years. Pickling can preserve your vegetables for years into the future. A popular pastime in Eastern Europe is going out mushroom foraging and bringing back hordes of mushrooms, before preserving. This allows you to pick lots of seasonal mushroom and enjoy them throughout the coming year.Pickling also gives an acidic and distinct flavour to your food. You’re able to infuse it will dried herbs and chills really bringing out the best tastes.History Of Pickling And CanningPickles were the perfect solution for families and farmers that had seasonal harvests. It was one of the earliest techniques to preserve food. Allowing . Preventing hunger or even starvation during the non vegetable producing months. Since then records show everyone consuming them, from sailors, adventurers and explorers to ancient Egyptians alike.The modern popularisation of pickled food is arguably due to the influx of Eastern European, and more specifically Jewish immigrants, into the United States during the 1800 and 1900’s. With them they brought the pickled cucumber. Sold in the streets and restaurants of New York City even today you will find pickled cucumbers in the deli and supermarkets.Possibly the oldest preservation technique it is thought to date back thousands of years, originally coming from India. Canning Advantages Canning is seen as a slight variation of pickling. Canning is when you seal your vegetables inside an airtight container before killing the bacteria contained within the jar. Regular pickling in brine or vinegar reduces the PH to stop the growth of bacteria. Canning will then take the sealed jar and either boil it in water or pressure cook it. This increase of temperature when sealed will kill the bacteria inside. Allowing your pickled food to be preserved for up to 5 years. An Ideal solution if you’re prepping, a survivalist or just looking for a longer-term storage solution.Differences Between Canning And PicklingCanning by killing harmful bacteria can be stored for years into the future. Whereas pickling doesn't raise the temperature of your jar after sealing, so doesn’t kill all of the bacteria. Therefore once pickled food can be safely stored in your fridge for up to one month. Beyond that and you risk mould and bacteria growth.We would suggest that you only pickle food that you will consume within a month to avoid waste. The Science Of Pickling For most of the pickling history nobody really understood the science behind why it worked. They knew the process and knew it kept their food tasting good for longer without getting sick. Through the development of science we are now able to explain just why this process works so well.Bacteria lives off of sugars in vegetables, this bacteria causes vegetables to rot and eventually go bad. There’s one type of bacteria that grows in this environment. That’s the lactic acid producing bacteria. This bacteria consumes all of the sugars in your pickled vegetable. After consuming it releases lactic acid and carbon dioxide.By consuming all of the sugar it prevent other bacteria being able to grow. However it keeps the vitamin and nutrient profile in the pickled food the same. Allowing us to preserve the foods taste and benefits for a long time without it going bad. Hot Water Bath Canning This process is suitable for foods with a higher PH, such as vegetables. This is because when they’re immersed into the brine and vinegar the PH of the solution is low and acidic. Which will reduce the chances of bacteria growing. For already low PH foods such as meat you will need a more thorough solution such as a pressure cooking to ensure the bacteria is killed.Once you have pickled your vegetables and they’re fully immersed in brine. Ensure your lid and seal is clean after you have added your ingredients and place in a canning pot. After it has been brought to the boil leave the jars boiling for 15 minutes. By raising the temperature inside you will kill the harmful bacteria inside the jar. Therefore it’s essential you jar is airtight for less chance of contamination.Make sure your jar is high quality and the manufacturer states it can withstand high temperatures. Low quality or cheaper jars could smash in the process. How To Can Your Mushrooms1. Once you have completed the pickling process ensure your lid and seal are clean2. Bring a large pot to the boil3. Add your jars directly into the water so they’re fully submerged and surrounded4. Boil for 15 minutes5. Remove from your pot and let cool downThese mushrooms can now be stored in a cool dry place for up to 5 years. Pressure CookingFor low PH food such as meat, fish or other high protein foods a more thorough process to kill bacteria is required. There is a chance of food that has not been processed correctly to become deadly to humans.Pressure cooking works by boiling the water and heating the airtight jar up under a pressured environment. This will ensure your pickled food is safe to consume. What Can Go Wrong? The texture of the mushrooms has gone bad. When selecting your mushrooms be sure to only select the freshest and best quality available to you. If you don’t them during long-term storage the texture can get softer and less desirable.Color of the brine changes, looks cloudy. This could be for a few of reasons. One being the vegetables have broken down or apart over time becoming mixed into the brine and changing the color. A second may be that they have taken the discolouration from a surface they’ve come into contact with. Mould develops or the pickled vegetables look off. Bacteria probably has has grown into your jar, somehow oxygen has gotten into your jar and contaminated your pickle. This should be disposed of immediately and never consumed if you have any doubt. How To Sterilize Canning JarsBefore you place anything inside your canning jar for storage, you need to correctly sterilize your mason jar. If you don’t sterilize your jar or don’t do it correctly you will risk bacteria and disease growth.When pickling it’s essential that you sterilize your jar as you won’t necessarily boil it after you seal it. When canning, although we always do and would recommend for you to sterilize your jar if you boil it for 15 minutes in water to complete the process it should kill all of the bacteria. For long-term storage of canned food, you have to ensure no contamination. Otherwise you have a very high risk of disease and ruining your batch of pickled food.The higher above sea level you’re the longer you will need to boil your cans for. For every 1,000ft above sea level add 1 extra minute to the boiling time which is 10 minutes. For example 1,000ft is 11 minutes, 2,000ft 12 minutes and so on. This is because water boils at different temperatures depending on your elevation above sea level.Warning: this method will include rapid temperature changes and high temperatures. It’s essential that you check the manufacturer's specification to make sure that your jar can withstand these changes.Note: make sure you have thoroughly cleaned your kitchen or surrounding area of the jars. If this isn’t clean your jars can never be correctly sterilized.How To Sterilize Canning Jars: (around 20 minutes to complete)Equipment Needed:Mason jarsTongsLarge boiling pot with rack or boiling water bath cannerTongs or jar lifterSteps:1. Add water to your boiling pot enough to make sure it will cover your lids by roughly 1”2. Raise the temperature of the water3. Before it starts to boil carefully place your jars into the pot4. Bring to the boil5. Once boiling start your timer6. After 15 minutes of boiling7. Leave in the pot until you’re ready to can your food (up to 30 minutes)8. Your jars have been fully sterilized and ready for canning Picking Mushrooms To Pickle Only pickle the freshest mushrooms that you can source. If you’re storing your pickled mushrooms for a long time, the taste and flavour of the mushroom may decrease. A few things to look out for when picking the highest quality mushrooms.Firm to touch, they aren’t squidgy and fall apart when touchedDry to touch, they aren’t wet on the surface or sat in waterThe caps are perky and full lookingSmell earthy and fresh like an autumn walk in the forest Cleaning And Preparing Your Mushrooms It’s very important to clean your mushrooms correctly and thoroughly before pickling. Otherwise you will risk mould and bacteria growth forcing you to throw the batch away.It’s often argued whether or not you should run your mushrooms under the tap or soak them in water some chefs always do, others say it makes them soggy and a less appetising texture.1. Using a damp cloth or brush wipe your mushrooms until clean2. Be sure to have removed all of the dirt and any debris3. If there are any dark spots or differences remove using a sharp knife Vegetable TamperWhen packing your kimchi or latest ferment into a jar you'll need to pack it down, squishing it below the waterline. We developed a unique solution to this, by making the 'pounding edge' jagged it mushes and squishes your vegetables with ease.Check The Latest Price On Our Website Here Pickling Mushroom RecipesThe recipes below can be suitably stored in your fridge for up to one month. For long term storage you will need to perform the canning process. This would ensure that you can store long term.The recipes will have slightly conflicting advice when it comes to how long to cool down and store before eating. The longer you wait the more infused the mushrooms will become. We would recommend that you wait at least 2 days before consuming. However many will recommend up to 2 weeks for maximum flavour.Before placing anything in your mason jar, you will need to make sure that it has been sterilised correctly. If it hasn’t you will risk mould growth. Above is the guide on how to correctly do this. Tangy Pickled MushroomsThis recipes was adapted and inspired from the website www.allrecipes.com. Original recipe link here.Ingredients:2 Cups Of Water2 Cups Of Cider Vinegar3 Tbsp Of Minced Garlic2 Tbsp Of Pickling Spice1 Tbsp Of Salt1 Tbsp Of Red Pepper Flakes1 lb Of Fresh MushroomsEquipment Required:1 Mason JarLarge Boiling PotNote: the jar that you pick needs to be able to withstand rapid heat changes. Check the manufacturer specifications otherwise you risk breaking.Recipe:1. Slice your cleaned mushrooms to your desired size, we would suggest halves or quarters2. Add the water, cider vinegar, pickling spice, salt, red pepper flakes3. Bring to the boil4. Add the mushrooms and let them boil until soft (2-5 minutes)5. Add the liquid and mushrooms into a large jar6. Seal the jar then chill for 10 hoursWe would recommend storing in the fridge and consuming within a month. This isn’t a long-term storage solution (multiple years) because it hasn’t been heat treated after sealing. Quick Pickled MushroomsThis recipes was adapted and inspired from the website www.thekitchn.com. Original recipe link here.Ingredients:1 ½ lbs Of Mushrooms2 to 3 Sprigs Of Thyme1 Small Onion Or Shallot1 ½ tsp Of Whole Allspice1 tbsp Of Black Peppercorns3 Bay Leaves1 tbsp Of Sea Salt⅓ Cup Of White Wine Vinegar¾ A Cup Of WaterEquipment:Mason Jar - 1 quart sizeLarge Boiling PotRecipe:1. Slice your cleaned mushrooms into halves or quarters2. Add all of the ingredients (except thyme) into the boiling pot3. Bring the pot to the boil4. Boil your mushrooms until soft (2-5 minutes)5. Add the thyme to your mason jar6. Put all of the ingredients into your jar and leave until coolWe would recommend storing in the fridge and consuming within a month. This isn’t a long-term storage solution (multiple years) because it hasn’t been heat treated after sealing. Spicy Pickled MushroomsThis recipes was adapted and inspired from the website www.crowdedearthkitchen.com. Original recipe link here.This recipe will make 2 quart of 4 pints.Ingredients:3 lbs Of Mushrooms3 ¾ Cups Of White Wine Vinegar 2 ⅔ Cups Of Water4 ½ tbsp Of Salt1 tsp Of Peppercorns2 tsp Of Cayenne Pepper4 Cloves Of GarlicEquipment:Mason Jar(s)Large Boiling PotRecipe:1. Divide the peppercorns, cayenne pepper and garlic between the mason jars2. Combine the water, vinegar and salt into your pot and bring to the boil3. Add your mushrooms and boil until soft 2-5 minutes4. Split the mushrooms evenly between your pots5. Cover with brine, leave a 1” gap at the top of each jar6. Add the tops to your jar and seal7. Cover and cool before storing in your fridgeWe would recommend storing in the fridge and consuming within a month. This isn’t a long-term storage solution (multiple years) because it hasn’t been heat treated after sealing. Mixed Mushroom Pickling RecipeThis recipes was adapted and inspired from the website www.finecooking.com. Original recipe link here.Ingredients:6 Cups Of Mixed Mushrooms4 Sprigs Of Fresh Thyme1 Cup Of White Wine Vinegar3 Tbsp Of Olive Oil1 Tbsp Of Granulated Sugar10 Whole Peppercorns1 Dried Bay Leaf1 Clove Of Garlic Sliced1 Dried Red Hot Chilli1 Tbsp Of Kosher SaltEquipementLarge PotSaucepanMason Jar(s)Recipe:1. Add the water to the large pan and bring to the boil2. Slice your clean mushrooms into halves or quarters3. Once boiling add your mushrooms to the pot along4. When your mushrooms are soft (2-5 minutes) add to the mason jar(s) evenly and the thyme sprigs too5. Add the rest of your ingredients to a saucepan and bring to the boil6. Once boiled place into your mason jar7. Let cool overnight before placing in your fridgeWe would recommend storing in the fridge and consuming within a month. This isn’t a long-term storage solution (multiple years) because it hasn’t been heat treated after sealing. For Our Full List Of Recommended Fermenting, And Canning Products Check Out Our Article Here! Interested in learning more about fermenting & preserving? Check out these articles:Recommended ProductsCan You Freeze Mushrooms?How To Store MushroomsHow To Pickle Sausages

Learn how to forage for mullein flowers, leaves, and roots, then how to harvest, dry, and store them for future use.

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Scientific name: Chenopodium album Abundance: common What: young leaves, young stems, seeds How: Young leaves/stems raw, stir-fried, steamed or boiled; seeds boiled like couscous or grind for flour Where: yards, fields, disturbed areas, sunny When: Early spring through early fall Nutritional Value: high in vitamins A,C,K,B, minerals, and protein Dangers: beware poisonous mimic Silverleaf Nightshade (Solanum elaeagnifolium) Leaf Arrangement: The leaves are arranged in an alternate pattern along the stem. Leaf Shape: The leaves are variable in shape, typically rhombic to ovate; young leaves are more triangular, whereas older leaves may be more elongated. Their size ranges from about 1.5 to 3 inches in length and 1 to 2 inches in width. Leaf Venation: The venation is pinnate, with a main central vein and multiple smaller veins branching out towards the leaf edges. Leaf Margin: The margins of the leaves are irregularly toothed or slightly lobed. Leaf Color: The leaves are generally green, but can sometimes have a mealy, whitish coating that gives them a grayish appearance. A decrotive version has been bred whose young, terminal leaves are purple. Flower Structure: The flowers are small and clustered in dense, spike-like inflorescences. Each flower is tiny, typically less than 0.1 inches in diameter. Flower Color: The flowers are greenish or slightly reddish. Fruit: The plant produces a small, one-seeded fruit that is enclosed in the persistent perianth. Seed: The seeds are small, disc-shaped, and black or dark brown, usually around 0.04 to 0.08 inches in diameter. Stem: The stem is erect, ribbed, and squareish-angular. A purple splotch is often seen on the topside of a branch-stem junction. Hairs: The stem and leaves are covered in fine hairs. Height: Chenopodium album typically grows to a height of 1 to 6 feet. Lamb's quarter seedling. A group (flock?) of seedlings. Larger lamb's quarter, perfect for eating. Patch of lamb's quarter. Note the red/purple coloring at the stem-branch joints. To remember this I tell people to think of it as "purple armpit rashes". Mature lamb's quarter (approximately 5-feet tall). Close-up of leaf near top of the plant. Close-up of topside of leaf from lower on a mature plant. More mature leaves. Close-up of underside of leaf from lower on a mature plant. Close-up of lamb's quarter "flowers". Most people don't realize those bumps are flowers! Lamb's Quarter going to seed. Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping. North American distribution, attributed to U. S. Department of Agriculture. This common weed can grows all summer long reaching a height of 5' or taller. The small, soft (almost velvety) leaves and tender stems at the growing tip of each branch are best for eating and can be harvested from spring until killed by winter frost. Seeds are harvested in late fall to early winter. It is a very nutritious plant, higher in protein, vitamins, and minerals than spinach. The mild flavor of the leaves makes them excellent for cutting the bitterness of other wild greens but they taste better cooked than raw. Crushing a leaf releases a very distinctive, somewhat musky scent. This smell was once described to me by an old-timer as "The smell of a good night in a bad house." Anyway, once you smell it you'll never forget it. Lamb's quarter leaves can be frozen for later use. Blanch the leaves by dipping them in boiling water for one minute then quickly cool them off in ice water. Shake them dry, seal them in a freezer bag with all the air pressed out or use a vacuum sealer, then place them in the freezer. To use simply defrost and add them in to whatever you are cooking of a burst of summer nutrition! This is a good companion crop to grow in your garden as many insects prefer to eat the leaves of lamb's quarters over the leaves of common vegetables. It sprouts very readily from seeds. TOXIC MIMIC The leaves of Silverleaf Nightshade (Solanum elaeagnifolium) have a similar shape to those of Lamb's Quarter but the differences between the two are very easy to spot: 1. Silverleaf Nightsade stems have thorns, lack the purple color at joints, and "kink" quit a bit at each leaf junction. Lamb's Quarter stems have no thorns, have the purple "armpit rash", and curve smoothly but very little at each leaf/stem joint. 2. Silverleaf Nightshade flowers are big and purple. Lamb's Quarter flowers are almost unnoticeable. 3. Silverleaf Nightshade produces round, hanging fruit which starts out striped green and eventually turns yellow/orange. Lamb's Quarter produces tiny seeds. Silverleaf Nightshade leaves (POISONOUS) Silverleaf Nightshade flower (POISONOUS) Immature Silverleaf Nightshade fruit (POISONOUS) Mature Silverleaf Nightshade fruit (POISONOUS) Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

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The snow clouds are gathering off to the north, but the day is sunny and cold. It's time to gather sumac before migrating flocks of cardinals and waxwings eat them all. Staghorn sumac grows all over the rocky knoll where I live overlooking Lake Huron--unlike other plants, it likes the dry, sandy soil. Sumac is also known as the vinegar tree and a European variety is widely used in Mediterranean cuisine, both as a garnish and a ground spice. Native Americans and early settlers to America used sumac for medicinal purposes, but today I will gather it to make a refreshingly tart drink, not unlike a pink lemonade. I will dry some, hanging it from the eaves for later consumption, either as a drink, or to add piquancy to my cooking. To make a drink, you can either soak it overnight in cool water for a light taste, or bring it to a boil and steep it to obtain a stronger solution. Then it must be strained through cheesecloth or a strainer to remove the hairs and stray berries. Add sugar to taste for a drink, or bottle some to use as you would vinegar. À votre santé!

Drying parsley is an easy way to preserve fresh parsley for storage. If you have an abundance of home grown parsley in your herb patch at the end of summer, or left over store-bought fresh parsley, try drying it and storing it for future use.

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If you have yarrow growing nearby, here's how to make a fresh yarrow tincture that you can have on hand for future use. Also included are 5 ways to use it!

Piment royal Piment royal

Before making this dandelion salve, you will first need to make dandelion infused oil.  You will also need some kind of jars or tins to keep the finished salves in.  This recipe makes about 12 ounces of salve total, or six 2 ounce tins.

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Provide "Pastures in a Net" and help your horse live a happier, healthier, and more natural life! Great for Horses & Humans: High fiber forage available 24/7 makes the horse happy, and a streamlined feeding process with fewer chores makes humans happy! Mitigate Behavioral & Physical Issues: Feeding more hay may eliminate anxiety around meal time, reduce the likelihood of colic, and vices such as weaving or pacing.  Best Selling Size: Our Extended Day Net is one of our most popular, holding about 6 flakes, up to 50 pounds of hay, or a 2-string bale. Easy to Use: Roomy opening makes loading a breeze, while the 2 large carabiners and handy cords allow it to be hung effortlessly and in a multitude of situations. Available in three mesh sizes:  FF-ED1: 1″ mesh openings for SMALLER grazing animals. We recommend that you start transition with 1.5″ mesh then slow them down further using 1″ mesh only if necessary. FF-ED1.5: 1.5″ mesh openings, the optimal size to mimic grazing and slow consumption in most animals. FF-ED2: 2″ mesh openings, perfect for aggressive eaters and larger horses. You may need to go down to a smaller mesh size once horse is transitioned. Please note: When introducing a horse to free feeding with a net, the horse may eat their ration quickly until they realize that they will have continual access to forage. Once acclimated, and they trust that they will not be without hay, this net will require every other day filling and should last an average horse 48 hours between fills.

There are so many herb business ideas to make money for those passionate about natural remedies or culinary herbs!

When is the best time to harvest yarrow? Like waiting on strawberries to be ripe, judging the best time to harvest yarrow means you'll need to check your plants periodically and evaluate what stage they have reached. Here's how to tell when they are ready to harvest.

Learn more about safely and responsibly harvesting the province's bounty of wild edibles.

Just over the bridge on U.S. Highway 431 behind a small Texaco station sits a seemingly decrepit wasteland of overgrown vegetation, railroad steel and fractured asphalt. To local foragers, however, this is an oasis of wild plants, able to be used as remedies for nearly any ailment you can think of.

Fermenting vegetables is one of the easiest ways to preserve the seasonal harvest. Fermented asparagus with garlic is one of my favorite fermented vegetables! Serve it as an appetizer with cheese and meats, or as a snack or side dish with dinner.

The main active ingredients are alkaloids such as chelirubine, sanguinarine, and macarpine. Other alkaloids are present in minor concentrations. The herb also contains flavon-glycosides. California Poppy (Eschscholzia californica) – ©The Herbal Resource Gentle in effect, the major health properties of this herb are sedative, analgesic, and antispasmodic in action. The California poppy is a member of the poppy family and somewhat distantly related to the opium poppy (Papaver somniferum). While the California poppy does contain some sedative alkaloids, it contains no real opium. The most common use of this herb is in diffusion for treating the various physical and psychological conditions

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I love my steam juicer. It's handsome, it's shiny, and it does its job exactly the way it's supposed to. And that makes my life easer. What's not to love?