Recipe Archives->Preserving->Canned Mushrooms 02

Mushrooms
Makes 2 pints
      
1 1/2 lbs mushrooms

Choose firm, evenly sized, undamaged mushrooms.  Wash mushrooms
thoroughly. Trim stems and cut off any damaged areas.  Cut large
mushrooms in half or in quarters; leave small mushrooms whole.
Put mushrooms in a perforated steamer insert and steam, covered,
over boiling water for 4 minutes.

Pack hot mushrooms into hot jars to within 1 inch of tops. Add 1/2
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.

Run a slim nonmetal 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.

Wipe tops and threads of jars with a damp clean cloth.  Put on lids
and screw bands as manufacturer directs.

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

Printable version: canned-mushrooms02.txt.