---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Canning Mushrooms (Whole or Sliced)
  Categories: Vegetables, Canning
       Yield: 1 recipe
  
  
   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
  
 -----