*  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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