INGREDIENTS

INSTRUCTIONS

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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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