Canning Mushrooms(Whole Or Sliced)

* Exported from MasterCook *

CANNING MUSHROOMS (WHOLE OR SLICED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Quantity: An average of 14-1/2 pounds is neeed per
canner load of 9 pints; an average of 7-1/2 pounds is
needed per canner load of 9 half-pints--an average of
2 pounds per pint.

Quality: 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. Cover with water in a saucepan and boil 5
minutes. Fill jars with hot mushrooms, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per pint to the
jar, if desired. For better color, add 1/8 teaspoon of
ascorbic acid powder, or a 500-milligram tablet of
vitamin C. Add fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommedations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Mushrooms in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11
lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for Mushrooms in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

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



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