Canning mushrooms (whole or sliced)

Yield: 1 Recipe Quant

Ingredients:

2 pounds per pint.

Instructions:

Quality: Select only brightly colored small to medium-size domestic mushrooms with short stems tight veils (unopened caps) and no discoloration. Caution: Do not can wild mushrooms. Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar if desired. For better color add 1/8 teaspoon of ascorbic acid powder or a 500-milligram tablet of vitamin C. Add fresh hot water leaving 1-inch headspace. Adjust lids and process following the recommedations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 11 lb. 2 001 - 4 000 ft: 12 lb. 4 001 - 6 000 ft: 13 lb. 6 001 - 8 000 ft: 14 lb. Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 10 lb. Above 1 000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias