Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more!

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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

Recipes:

Dill Pickles

Canned Diced Tomatoes

Fermented Dill Pickles

Quick Pickled Cucumbers 

Pickled Ramps 

Show Notes:

Canning

Eating old foods

Proper techniques

Botulism

Read manual

Follow instructions

The process for canning

Pressure Canning

Water Bath Canning

Canning Wild Edibles

Home Canning Kit

Pickling 

Canning Meat

Bullion Cubes

Spaghetti Sauce

National Center for Home Food Preservation

Pickling Fish

Canning Fish

Canned Smoked Salmon

Canning Halibut in Partial Oil

Smoked Jalapeno Prickly Pear Jam

Dandelion Jam

Sand Plums

Canned Okra

Don’t make too much unless you want to give away

Pickled Blueberries

Dandelion Syrup

Dandelion Gin and Tonic

Cedar Jelly

Pickled Mushrooms

Canned Mushrooms

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