MUSHROOM JARS RECIPES

HOW TO MAKE A MUSHROOM DOUBLE EXTRACTION

How to Make a Mushroom Double Extraction image

Ready to work with mushrooms in your home apothecary? Making a double extraction is actually very similar to making a tincture with plant material. The process is simple, and I hope this easy step-by-step guide will be helpful as you create a mushroom double extraction of your own.

Total Time 300 minutes

Prep Time 180 minutes

Cook Time 120 minutes

Number Of Ingredients 6

Ingredients

80 proof or higher alcohol (I use vodka)
organic (and consciously harvested) dried mushrooms such as reishi, maitake, chaga, or shiitake
water (I like to use water I collect from springs)
quart-size glass jars
stock pot
straining equipment: funnel and cheesecloth

Steps:

Fill a jar halfway with dried mushrooms.
Fill jar with alcohol, making sure that it completely covers the mushrooms, but leave about a ½ inch space at the top of the jar.
Let it sit for a month. Shake daily.
After a month, strain mushroom-infused alcohol into another jar and set aside.
Next, make a water extract by bringing a half gallon of water to a simmer in a stock pot. Add the mushrooms from the alcohol extract to the simmering water.
Simmer the mushrooms for about 2 hours, until the water has reduced to approximately 8-16 ounces. Make sure to keep an eye on the water level, as you don’t want it to completely evaporate. You may need to add water to the stock pot throughout the process.
Let it cool.
Strain and compost the mushrooms, reserving the mushroom-infused water.
Combine the water extract with the alcohol extract.

Nutrition Facts : Calories

PICKLED BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT

Pickled Brussels Sprouts Recipe: How to Make It image

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland

Provided by Taste of Home

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 pints.

Number Of Ingredients 11

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved (about 12 cups)
6 garlic cloves, halved
2 teaspoons crushed red pepper flakes
2-1/2 cups water
2-1/2 cups white vinegar
1 medium onion, thinly sliced
1 medium sweet red pepper, finely chopped
1/2 cup sugar
3 tablespoons canning salt
1 tablespoon celery seed
1 tablespoon whole peppercorns

Steps:

Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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