Violet

Yes, it is boiling water bath processed for the pickled garlic.

You can use your convection oven but it will be expensive to run.

Walmart has some good basic dehydrators. The American Harvest/Nesco is usually good to start with. I suggest the 500 watt ones. Need a dehydrator with a good fan and heat source.

Otherwise it will take forever to dry and some things can mold or spoil before they dry. I have two of the American Harvest 500 watt dryers. I even bought several for gifts.

You should start with 2-3 inches of water in the bottom of a canner. My old canner book says 2 quarts, but now the recommendation is 2-3 inches of water. It should not go dry with that amount, if so, then you probably have a leak in the seal.

When you can soups, you fill the jars half full of the solids, the other half of the jar with the liquid part. That should keep it from being too thick.

Here is a link to National Center for Home food preservation on canning soups. I know you need to have dried beans fully rehydrated before you add them to soup, but I try to not overcook them. :

http://www.uga.edu/nchfp/how/can_04/soups.html

Barley is considered a thickener and should not be added to soups or other canned vegetable/meat products.

http://www.uwex.edu/ces/cty/pepin/flp/docu...ablesSafely.pdf

You can also use a baby nasal bulb syringe instead of a neti pot. They only cost about a dollar. That is what my ENT doctor recommends for use. I also have a really good thing called a Nasalene. It is a large syringe type deal with a large rubber tip on it. A friend of mine that works for an ENT doctor sent it to me. I use it all the time.

I agree, I think you would wind up with a tiny bit of mushrooms in the jars if you didn't cook them first.

I love them canned as marinated mushrooms !