- Thread starter
- #11
Ascholten
Free Ranging
I will definitely give this recipe a try. I know all about botulism. My great / and grandmother used to can all the time, and Ive read up on it for other things I do as well.
Once well prepared and sterilized, one should be good to go. Once you freeze dry it, you remove ALL the water from it and seal it. That should take care of the rest of the issues, the company that sells the stuff to DO this with, knows all about poisoning your customers as well, and tries not to do that !!
Freeze Drying makes storing easier and you don't have to worry about spoil dates, as they can potentially last DECADES.,
Im going out to pick some mousies now and will keep them in a jug in the freezer until I have enough to pickle a batch or two. one batch ill keep and then eat when ready, once they are ready, ill go F-dry the second batch and we can try them a year later.
Aaron
Once well prepared and sterilized, one should be good to go. Once you freeze dry it, you remove ALL the water from it and seal it. That should take care of the rest of the issues, the company that sells the stuff to DO this with, knows all about poisoning your customers as well, and tries not to do that !!
Freeze Drying makes storing easier and you don't have to worry about spoil dates, as they can potentially last DECADES.,
Im going out to pick some mousies now and will keep them in a jug in the freezer until I have enough to pickle a batch or two. one batch ill keep and then eat when ready, once they are ready, ill go F-dry the second batch and we can try them a year later.
Aaron