blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,419
We canned mushrooms and we canned kim chi.
The kim chi would not seal, I ended up re-canning some 3 times. I was really afraid it would be mushy but I had some for dinner and it was just fine. 12 qts.
The mushrooms are on sale at aldis for 99cents/8 oz so we canned some.
Ended up with 47 pints which will last most of the year. A lb of mushrooms is about 1 pint.
I have extra mushrooms and mushroom broth, now I need to find a good soup recipe to use it. This one looks pretty good.
Potato and Mushroom soup
https://veggiesociety.com/potato-mushroom-soup-recipe-vegan/
I will probably put some fresh frozen coconut into the blender with water for the coconut milk, and use broccoli instead of spinach.
Ingredients
The kim chi would not seal, I ended up re-canning some 3 times. I was really afraid it would be mushy but I had some for dinner and it was just fine. 12 qts.
The mushrooms are on sale at aldis for 99cents/8 oz so we canned some.
Ended up with 47 pints which will last most of the year. A lb of mushrooms is about 1 pint.
I have extra mushrooms and mushroom broth, now I need to find a good soup recipe to use it. This one looks pretty good.
Potato and Mushroom soup
https://veggiesociety.com/potato-mushroom-soup-recipe-vegan/
I will probably put some fresh frozen coconut into the blender with water for the coconut milk, and use broccoli instead of spinach.
Ingredients
- 3/4 lb mushrooms (sliced)
- 6 medium golden potatoes (rinsed & cut into 1 inch pieces)
- 2 carrots -diced
- 1 stick celery -chopped
- 1/2 chopped onion ( or 1/2 cup sliced leeks)
- 4 cloves garlic -minced
- 3-4 cups water
- 1 cup coconut or cashew milk (full fat)
- 1 tsp turmeric
- 1.5 tsp ground mustard
- 2 leaves bay
- 6 sprigs thyme
- 1 pinch sea salt -to taste
- 1 pinch nutmeg -freshly grated
- 2 cups baby spinach (or broccoli florets)