Canning mushrooms

Yield: 1 servings

Measure Ingredient
1½ pounds Mushrooms; Makes 2 pints

Can your extra mushrooms for use in sauces and casseroles. You'll need all the basic equipment, plus a large pot with a cover and a perforated insert for steaming. This recipe is for pint jars only.

1. Choose firm, evenly sized, undamaged mushrooms.

2. Organize and prepare equipment and work area.

3. Wash mushrooms thoroughly. Trim stems and cut off any damaged areas.

4. Cut large mushrooms in half or in quarters; leave small mushrooms whole.

5. Put mushrooms in a perforated steamer insert and steam, covered, over boiling water for 4 minutes.

6. Pack hot mushrooms into hot jars to within 1 inch of tops. Add ½ teaspoon salt to each pint, if desired. pour in boiling water to within 1 inch of tops of jars; make sure the mushrooms are covered.

7. Run a slim non metal tool down along the inside of each jar to release any air bubbles. Add more boiling water to within 1 inch of tops of jars; if necessary.

8. Wipe tops and threads of jars with a damp clean cloth.

9. Put on lids and screw bands as manufacturer directs.

10. Process at 10 pounds pressure for 30 minutes. Follow manufacturer's directions for your canner.

11. Follow the basic steps for steam pressure canning, 10 through 24.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-06-95

Similar recipes