Comments on: MEDITERRANEAN MARINATED MUSHROOMS http://spectacularlydelicious.com/2012/05/01/mediterranean-marinated-mushrooms/ Featuring the best soups, recipes for salads, good desserts, appetizer ideas, gourmet sweets, and romantic meals that are both elegant and unexpected. Free recipies Fri, 14 Jun 2013 13:37:00 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Sean http://spectacularlydelicious.com/2012/05/01/mediterranean-marinated-mushrooms/comment-page-1/#comment-44152 Sean Fri, 28 Dec 2012 14:43:00 +0000 http://spectacularlydelicious.com/?p=9929#comment-44152 Thanks for this resource, very helpful. It spurred further research on my part too and here's what I found. Pickled mushroom recipes vary. My "Bible'" Putting Food By says only pressure canning recipes are safe. The USDA's Complete Guide to Home Canning, Preserving and Freezing cites the same measurements that U. of Georgia Coop. Extension you refer to dictates: in essence 1 lb. mushrooms calls for .42 c. vinegar. All About Pickling (from the library of the Good Housekeeping Research Institute) calls for 6 c. mushrooms, 1 1/2 c. oil and 2 c. vinegar. This book offers another recipe calling for "vinegar to cover" once the prepared mushrooms are packed in the clean jars, which seems strong indeed. All these recipes are for boiling water bath. My Spectacularly Delicious recipe is not sealed with a boiling water bath, rather it is to be refrigerated and consumed withing too weeks. Safe. That said. given the ratios put forth by University of Georgia and USDA my recipe could be shelf stable if the mushroom / vinegar ratio was adjusted to 2 lbs. mushrooms and 1 c. vinegar; vs. the current version calling for 2lbs. mushrooms and 1/2 c. vinegar. Thank you very much! Thanks for this resource, very helpful. It spurred further research on my part too and here’s what I found. Pickled mushroom recipes vary. My “Bible’” Putting Food By says only pressure canning recipes are safe. The USDA’s Complete Guide to Home Canning, Preserving and Freezing cites the same measurements that U. of Georgia Coop. Extension you refer to dictates: in essence 1 lb. mushrooms calls for .42 c. vinegar. All About Pickling (from the library of the Good Housekeeping Research Institute) calls for 6 c. mushrooms, 1 1/2 c. oil and 2 c. vinegar. This book offers another recipe calling for “vinegar to cover” once the prepared mushrooms are packed in the clean jars, which seems strong indeed. All these recipes are for boiling water bath.
My Spectacularly Delicious recipe is not sealed with a boiling water bath, rather it is to be refrigerated and consumed withing too weeks. Safe. That said. given the ratios put forth by University of Georgia and USDA my recipe could be shelf stable if the mushroom / vinegar ratio was adjusted to 2 lbs. mushrooms and 1 c. vinegar; vs. the current version calling for 2lbs. mushrooms and 1/2 c. vinegar. Thank you very much!

]]> By: L.H. Brumfield http://spectacularlydelicious.com/2012/05/01/mediterranean-marinated-mushrooms/comment-page-1/#comment-44151 L.H. Brumfield Thu, 27 Dec 2012 23:05:00 +0000 http://spectacularlydelicious.com/?p=9929#comment-44151 The Cooperative Extension at the University of Georgia has a marinated mushroom recipe that I found at the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/marinated_mushrooms.html MUCH heavier on lemon juice and vinegar than your recipe, but spices can almost always be changed with no detrimental effects on preservation, as long as you don't add more spices by volume than the tested recipe.  The Cooperative Extension at the University of Georgia has a marinated mushroom recipe that I found at the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/marinated_mushrooms.html

MUCH heavier on lemon juice and vinegar than your recipe, but spices can almost always be changed with no detrimental effects on preservation, as long as you don’t add more spices by volume than the tested recipe. 

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