Name: Marinated Whole Mushrooms
Ingredients: 7 lb Small whole mushrooms; 1/2 c Bottled lemon juice; 2 c Olive or salad oil; 2 1/2 c White vinegar (5 percent); 1 tb Oregano leaves; 1 tb Dried basil leaves; 1 tb Canning or pickling salt; 1/2 c Finely chopped onions; 1/4 c Diced pimento; 2 Garlic cloves cut in quarters; 25 Black peppercorns; 1,001 - 3,000 ft: 25 min.; 3,001 - 6,000 ft: 30 min.; Above 6,000 ft: 35 min.

CATEGORY	CUISINE	TAG	YIELD
		Canning, Preserving	9	Half-pints

INGREDIENTS

7	lb	Small whole mushrooms
1/2	c	Bottled lemon juice
2	c	Olive or salad oil
2 1/2	c	White vinegar (5 percent)
1	tb	Oregano leaves
1	tb	Dried basil leaves
1	tb	Canning or pickling salt
1/2	c	Finely chopped onions
1/4	c	Diced pimento
2		Garlic cloves cut in quarters
25		Black peppercorns
		1,001 – 3,000 ft: 25 min.
		3,001 – 6,000 ft: 30 min.
		Above 6,000 ft: 35 min.

INSTRUCTIONS

Yield: About 9 half-pints
Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4
inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add
lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain
mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan.
Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and
2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot,
well-mixed oil/vinegar solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner.
Style of Pack: Hot.  Jar Size: Half-pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min.
======================================================= === * 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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