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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.