This morning I went to a class put on my Ediable Boston, held at Cambridge Culinary(just a few block up mass ave) and taught by, yes Miss Bone, Eugenia Bone noted cookbook auther, daughter of famed italian chef. Anyway an informative session that affirmed that in keeping with my reading of all this canned and preserved, I am doing things right. She gave me a place to begin with canning hen of the woods mushrooms in a barigoule style.
Hmmm think I may try to bake some bannana bread tonite!!