LOCATION: Recipes >> Preserving >> Canned Mushrooms 02
|
 |
|
Canned Mushrooms 02
|
|
|
|
Mushrooms
Makes 2 pints
1 1/2 lbs mushrooms
Choose firm, evenly sized, undamaged mushrooms. Wash mushrooms
thoroughly. Trim stems and cut off any damaged areas. Cut large
mushrooms in half or in quarters; leave small mushrooms whole.
Put mushrooms in a perforated steamer insert and steam, covered,
over boiling water for 4 minutes.
Pack hot mushrooms into hot jars to within 1 inch of tops. Add 1/2
teaspoon salt to each pint, if desired. pour in boiling water to
within 1 inch of tops of jars; make sure the mushrooms are covered.
Run a slim nonmetal tool down along the inside of each jar to
release any air bubbles. Add more boiling water to within 1 inch
of tops of jars; if necessary.
Wipe tops and threads of jars with a damp clean cloth. Put on lids
and screw bands as manufacturer directs.
Process at 10 pounds pressure for 30 minutes. Follow manufacturer's
directions for your canner.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
