Preserving a decoction

By Rachael Lin Pitcairn in 21 Oct 2020 | 02:04
Rachael Lin Pitcairn

Rachael Lin Pitcairn

 Student
Posts: 18
Member since: 13 Jun 2020
I'm a canner and I pressure can low acid foods. Pressure canning gets the contents of the jars to 240º. I know I could pressure can a decoction to preserve it so that it wouldn't go bad. But would the beta glucans and other constituents be preserved? Would it be worth me doing? I love the idea of having decoctions ready to go! Thanks!
21 Oct 2020 | 02:04
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Rachael Lin Pitcairn

Rachael Lin Pitcairn

 Student
Posts: 18
Member since: 13 Jun 2020
I’m talking about a Reishi decoction.
21 Oct 2020 | 11:30
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Eileen

Eileen

 Staff
Posts: 215
Member since: 16 Dec 2019
Rich said: This is creative - I have never heard of anyone doing this. But...the reason for that may be that that is just too hot. At 240 degrees I would think that you would be breaking the medicine down a bit too much - beta glucans in the mushrooms and other constituents in other decoctions. Cooking the decoction down to a very thick consistency and then freezing it is a better option (in ice cube trays for ex.). But it would be interesting for someone to actually test your method and measure beta glucan levels before and after...
26 Oct 2020 | 13:17
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