It s my first time doing this with, variety of forest mushrooms, because in my parents' village there are three seasons to gather with various varieties, sometimes we have 150 kg in just 3 days to gather with the family and we usually freeze them, but with your recipe we hope to preserve their flavor much better, we have chose to sterilize them for 10 minutes to last up to a year, thank you very much for the recipe, I really like what you post.
I just made marinated spicy mushrooms today for the first time and my recipe was nearly exactly like yours! Makes me feel successful ;-) I just used different mushrooms.
How do you stabilize the garlic in olive oil to avoid botulism? I read that they are safe for 3 days refrigerated. Not trying to be "that guy" - I just made a big hatch and now im concerned
Just my five cents to help, butolism is caused by bacterium, 3 points to consider is that when you sterilise your jars and lids in boiling water you eliminate that problem. Secondly make sure the vegetables are cleaned and submerged in water and vinegar for at least 1 minute. Also always use salt, it is difficult for bacteria to survive in salt. Voila, bacteria eliminated and you can store your antipasto, oils and garlic pastes for weeks. Always make sure that oil covers your vegetables and garlic and you can probably keep it for longer.
Hey sorry, I know I'm a bit late, botulism toxin denatures at about 80 Degrees Celsius, the spores themselves die at about 121 Degrees Celsius. The way the video demonstrated definitely does risk some level of botulism (although botulism poisoning is relatively rare). If you wish to make this recipe and are concerned about the risks of botulism, then you should boil the garlic at 120 Degrees for 3 minutes. That is the FDA requirements for the spores to be killed off. I would think her recipe is safe because clearly she has done it before and she has been fine and my assumption is that the boiling of the mushrooms in salt and apple cider vinegar results in the mushrooms absorbing said salinity and acidity. When she puts the mushrooms in with the olive oil, by way of osmosis, the acidity and salinity is transferred into the oil thereby creating an environment that disallows the propagation of the botulism toxins. So it should be safe if all goes well. If you're still concerned then either boil the garlic first and the chillis, or add some vinegar into the oil mixture at the end and give it a stir with a clean utensil every few days. You should be able to keep it refrigerated for quite some time. Hope this helps!
Lovely video and delicious accent
It s my first time doing this with, variety of forest mushrooms, because in my parents' village there are three seasons to gather with various varieties, sometimes we have 150 kg in just 3 days to gather with the family and we usually freeze them, but with your recipe we hope to preserve their flavor much better, we have chose to sterilize them for 10 minutes to last up to a year, thank you very much for the recipe, I really like what you post.
I'm glad to see your comment. I hope you enjoy the mushrooms
I just made marinated spicy mushrooms today for the first time and my recipe was nearly exactly like yours! Makes me feel successful ;-)
I just used different mushrooms.
I'm glad to see your comment. I have tried varieties of mushrooms and the result has always been perfect
Beautiful...I'm going to try this now, and I will let you in in 5 days what I think. 😁
Please do, I’ll be expecting your feedback 🙂
Nice video
Thank you :-)
How do you stabilize the garlic in olive oil to avoid botulism? I read that they are safe for 3 days refrigerated. Not trying to be "that guy" - I just made a big hatch and now im concerned
Just my five cents to help, butolism is caused by bacterium, 3 points to consider is that when you sterilise your jars and lids in boiling water you eliminate that problem. Secondly make sure the vegetables are cleaned and submerged in water and vinegar for at least 1 minute. Also always use salt, it is difficult for bacteria to survive in salt. Voila, bacteria eliminated and you can store your antipasto, oils and garlic pastes for weeks. Always make sure that oil covers your vegetables and garlic and you can probably keep it for longer.
Hey sorry, I know I'm a bit late, botulism toxin denatures at about 80 Degrees Celsius, the spores themselves die at about 121 Degrees Celsius. The way the video demonstrated definitely does risk some level of botulism (although botulism poisoning is relatively rare). If you wish to make this recipe and are concerned about the risks of botulism, then you should boil the garlic at 120 Degrees for 3 minutes. That is the FDA requirements for the spores to be killed off.
I would think her recipe is safe because clearly she has done it before and she has been fine and my assumption is that the boiling of the mushrooms in salt and apple cider vinegar results in the mushrooms absorbing said salinity and acidity. When she puts the mushrooms in with the olive oil, by way of osmosis, the acidity and salinity is transferred into the oil thereby creating an environment that disallows the propagation of the botulism toxins. So it should be safe if all goes well.
If you're still concerned then either boil the garlic first and the chillis, or add some vinegar into the oil mixture at the end and give it a stir with a clean utensil every few days. You should be able to keep it refrigerated for quite some time. Hope this helps!
I put my cut garlic and fresh herbs in a citic acid solution 24 hours.
Thank you. Do they have to be cooked first? Or can it be put straight into the jar raw?
Thank you for watching. No, it was not put in the jar raw, it was slightly cooked. Check 03:23