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
dial-gauge weighted-gauge
Hot 1/2 Pints or Pints 45 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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Spanish Sausages

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