Last week's part 1was link-heavy but this week has more recipes and in particular my great grandmother's recipe for preserving the vast amount of wild mushrooms we would gather during late September and October weekends.
We would, literally, have enough preserved mushrooms to last the whole winter and spring: the upper larder shelf would hold at least 3 dozens of half-gallon jars, and that meant to us a fair amount of mushroom omelets as well as endless servings of antipasto, snacks and sundries.
First, the jars. They had to be clear glass with wire bale snap closure which would be fairly hermetic especially if they came with a rubber lip.
continued at Daily Kos....
