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.

Available from Amazon

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish