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  Recipe Home » Vegetables » Canning Mushrooms (Whole Or Sliced)
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  Canning Mushrooms (Whole Or Sliced)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 282
Ingredients:
***** Not Found *****
Instructions:
Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints--an average of
2 pounds per pint.

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
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