---------- 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 lb is needed per canner load of 9 pints;
  an average of 7-1/2 lb is needed per canner load of 9 half-pints--
  an average of 2 lb 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" headspace. Add 1/2 ts salt
  per pint to the jar, if desired. For better color, add 1/8 ts
  ascorbic acid powder, or a 500 mg tablet of vitamin C. Add fresh
  hot water, leaving 1" 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 feet -- 11 lb
      2,001 - 4,000 feet -- 12 lb
      4,001 - 6,000 feet -- 13 lb
      6,001 - 8,000 feet -- 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 feet -- 10 lb
      Above 1,000 feet -- 15 lb
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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