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OfflineQuadman
Challenged
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Registered: 04/23/16
Posts: 2,529
Loc: IL Flag
Last seen: 1 year, 3 months
Re: First farmers market tomorrow! And question about pricing. [Re: Gr0wer]
    #23399556 - 06/30/16 11:59 PM (7 years, 6 months ago)

Quote:

Gr0wer said:
Quote:

PsilocyBen17 said:

Another option I'm considering is doing value added stuff. Mushroom soups and pickled oysters etc....but I won't be ready for the Market until next summer.




I just did a test batch of oil preserved mushrooms. They came out awesome! The recipe is as follows with your own twist on spices/herbs.

Pack mushrooms into regular mouth pint or quart jars, pack tight
1 crushed clove of garlic
1 small sprig of rosemary
1-2 medoim sprigs of thyme
few small sage leaves
1/2 tsp salt
1/4 tsp crushed pepper or a few peppercorns

fill with canola oil
place jars into hot water bath lid off
target oil temp is 170 for 30 min
place lids on and turn off heat
allow to sit in the oil for 30 min then remove and place into fridge for storage
allow 5 days for herbs to really soak out into the mushrooms

Im thinking about double boiling them in larger jars or pots then packing jars, main reason there is water at the bottom of the jars when im done using said method. second reason is the mushrooms soften and pack much better after cooking, some people wont want a 2/3 full jar vs a packed one.

I was told by one of my executive chefs this is how they preserve my mushrooms for up to 5-6 weeks.



Would these be considered canned ? If so I think I read that FDA doesn't approve canned mushrooms. Something about acidity levels, botulism? I definitely want to try for myself! Great looking booth !


--------------------


Edited by Quadman (07/01/16 12:02 AM)


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OfflineLennybernadino
Amazon grower
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Registered: 09/16/09
Posts: 770
Loc: Iquitos, Peru
Last seen: 5 months, 2 days
Re: First farmers market tomorrow! And question about pricing. [Re: AnarchoV]
    #23411576 - 07/04/16 07:25 PM (7 years, 6 months ago)

Quote:

AnarchoV said:
I bring display logs to market it definitely helps my sales, but you will spend the whole market talking.






So hide the logs when you want  a break


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OfflineGr0wer
always improving
Male


Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX Flag
Last seen: 5 years, 10 months
Trusted Cultivator
Re: First farmers market tomorrow! And question about pricing. [Re: Lennybernadino]
    #23412207 - 07/04/16 11:07 PM (7 years, 6 months ago)

Who wants a break from stuffing your wallet with $10's and $20's!!


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OfflineTedTheHighlighter
Cheshire Cat
Male

Registered: 12/09/14
Posts: 490
Last seen: 2 months, 7 days
Re: First farmers market tomorrow! And question about pricing. [Re: Quadman]
    #23413854 - 07/05/16 01:46 PM (7 years, 6 months ago)

Quote:

Quadman said:
Quote:

Gr0wer said:
Quote:

PsilocyBen17 said:

Another option I'm considering is doing value added stuff. Mushroom soups and pickled oysters etc....but I won't be ready for the Market until next summer.




I just did a test batch of oil preserved mushrooms. They came out awesome! The recipe is as follows with your own twist on spices/herbs.

Pack mushrooms into regular mouth pint or quart jars, pack tight
1 crushed clove of garlic
1 small sprig of rosemary
1-2 medoim sprigs of thyme
few small sage leaves
1/2 tsp salt
1/4 tsp crushed pepper or a few peppercorns

fill with canola oil
place jars into hot water bath lid off
target oil temp is 170 for 30 min
place lids on and turn off heat
allow to sit in the oil for 30 min then remove and place into fridge for storage
allow 5 days for herbs to really soak out into the mushrooms

Im thinking about double boiling them in larger jars or pots then packing jars, main reason there is water at the bottom of the jars when im done using said method. second reason is the mushrooms soften and pack much better after cooking, some people wont want a 2/3 full jar vs a packed one.

I was told by one of my executive chefs this is how they preserve my mushrooms for up to 5-6 weeks.



Would these be considered canned ? If so I think I read that FDA doesn't approve canned mushrooms. Something about acidity levels, botulism? I definitely want to try for myself! Great looking booth !




Anyone got an answer? Nobody needs trouble from the FDA


--------------------
Alice asked the Cheshire Cat, who was sitting in a tree, “What road do I take?”

The cat asked, “Where do you want to go?”

“I don’t know,” Alice answered.

“Then,” said the cat, “it really doesn’t matter, does it?”


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OfflineGr0wer
always improving
Male


Registered: 09/16/03
Posts: 6,056
Loc: El Paso, TX Flag
Last seen: 5 years, 10 months
Trusted Cultivator
Re: First farmers market tomorrow! And question about pricing. [Re: TedTheHighlighter]
    #23415054 - 07/05/16 08:31 PM (7 years, 6 months ago)

They are not canned. Canned means they are shelf storage stable. This is more like cooked mushrooms, they must be refrigerated and will only last a few weeks in the fridge.


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OfflineQuadman
Challenged
Male User Gallery

Registered: 04/23/16
Posts: 2,529
Loc: IL Flag
Last seen: 1 year, 3 months
Re: First farmers market tomorrow! And question about pricing. [Re: Gr0wer]
    #23418483 - 07/06/16 09:28 PM (7 years, 6 months ago)

Don't mean to hijack the thread. Canned or preserved mushrooms are of interest to me.Could not find FDA , although they have been involved in button mushrooms that were canned. Found this on a canning site.

Now here is the important part: The botulism toxin CAN easily develop in a pH level above 4.6 when it is in the sealed environment of a canning jar! You cannot taste or smell botulism when it is present in a jar and it is deadly. So in order to ensure safety, you must kill all spores at a super high temperature (240-250 degrees F) for an extended period of time.  You can ONLY reach that temperature with a Pressure Canner.


--------------------


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