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I got lots of bamboo here and there this year.
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So I just boiled it all.
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Peel back the hard layers, wash clean, and cut the tips at an angle.
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Stick the knife straight down into the center.
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Place the bamboo shoots inside their skins into a pot with water along with the bran (a handful), drop in 2-3 red chili peppers, and boil for about an hour without letting it boil over.
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After boiling, let it cool overnight.
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Cleanly rinse off the bran the following day, and peel back the brown skin from the cut you made with a knife.
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(You can eat it at this stage, if you like.)
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Rub the surface under cold water to remove the scum (It's better to use cold running water), and let sit for half a day.
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Chop up the bamboo shoots into varying sizes, and pack them tightly into a jar without any spaces between them.
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Fill with water to the top, and lightly close the lid.
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Place the jar into the pot, fill with water up to the neck of the jar, and turn on the heat.
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Bring to a boil, and boil for 30 minutes.
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Take the jar out, and tightly close the lid, taking care not to burn yourself.
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(It might be best to get a guy to do this part.)
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Next, submerge the jar in hot water, and boil for 30 more minutes.
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Flip the jar upside down, let cool, and it is done.
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They should last at room temperature for up to a year.
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How to remove the bamboo shoots: Make a hole in the jar with an opener (it should make a hissing sound as it releases air), and open after letting some air in.
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You can only use the lid once.
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You can find storage jars for sale for mountain vegetables (with lids too) at a home improvement centers.
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I canned this portion of hachiku (Henon bamboo) bamboo shoots a year ago.
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These jars are from 2012.
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I have 10 in total.
