| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Canning |
1 |
Recipe |
INGREDIENTS
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,001 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
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.
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.
======================================================= === * 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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