---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Whole Mushrooms
 Categories: Canning, Preserving
      Yield: 9 half-pints
 
      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
 
  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.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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