canning mushrooms (whole or sliced)

Categories
Vegetables
Canning
Yield
1 Recipe
MeasureIngredient
 2 pounds per pint.
  2,001 - 4,000 ft: 12 lb.
  4,001 - 6,000 ft: 13 lb.
  6,001 - 8,000 ft: 14 lb.
  Above 1,000 ft: 15 lb.

Quantity: An average of 14-½ pounds is neeed per canner load of 9 pints; an average of 7-½ pounds is needed per canner load of 9 half-pints--an average of

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 ½ teaspoon of salt per pint to the jar, if desired. For better color, add ⅛ 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.

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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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