Mushrooms - Whole or Sliced
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.
Hot Pack - Cover with water in a saucepan and boil 5 minutes. Fill hot jars with hot mushrooms, leaving 1-inch headspace. Add 1/4 teaspoon of salt to half-pints, 1/2 teaspoon to pints, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a crushed 500-milligram tablet of vitamin C per pint. Fill jars with hot water to 1 inch from top. Remove air bubbles, adjust lids and process.
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||1/2 Pints or Pints||45 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.