Marinated whole mushrooms

9 Half-pints

Ingredients

Quantity Ingredient
7 pounds Small whole mushrooms
½ cup Bottled lemon juice
2 cups Olive or salad oil
2½ cup White vinegar (5 percent)
1 tablespoon Oregano leaves
1 tablespoon Dried basil leaves
1 tablespoon Canning or pickling salt
½ cup Finely chopped onions
¼ cup Diced pimento
2 Garlic cloves cut in quarters
25 Black peppercorns
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Directions

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than 1-¼ inch in diameter. Wash. Cut stems, leaving ¼ inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling.

Place ¼ garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min.

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

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