Episode 112: Canning and Pickling Game, Fish, and Wild Edibles

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! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - 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 Learn more about your ad choices. Visit megaphone.fm/adchoices