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LOCATION: Recipes >> Preserving >> Mushrooms

Print this Recipe    Mushrooms

1 lb To 2 lb; makes 1 pint

Choose young, firm, medium mushrooms with tightly closed caps.
Wash well, trim off ends, and sort by size. Slice larger mushrooms,
if desired.

Blanch small mushrooms 3 minutes; large mushrooms 4 minutes. Add
1 tablespoon lemon juice to each quart of blanching water. Cool;
drain well. Or cook mushrooms in a frying pan with a small amount
of butter until almost done. Cool.

Pack in containers. Seal, label, and freeze.


1 1/2 lb Mushrooms; Makes 2 pints

Can your extra mushrooms for use in sauces and casseroles. You'll
need all the basic equipment, plus a large pot with a cover and
a perforated insert for steaming. This recipe is for pint jars

Choose firm, evenly sized, undamaged mushrooms.

Organize and prepare equipment and work area.

Wash mushrooms thoroughly. Trim stems and cut off any damaged areas.

Cut large mushrooms in half or in quarters; leave small mushrooms

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 non metal 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.

Canned Mushrooms
Yield: 4 Servings

pt Jars

In big pot, brought some water to a boil. Added some mushrooms and
cooked them just until they started to release a bit of juice and
shrink a bit... then scooped them out into a strainer to cool a
bit. Into each jar I popped a 500mg Vitamin C tablet (to keep the
mushy's white) and then added enough of the boiling water to fill
the jar. Process at 10lbs pressure for about 45 minutes. For the
spicy version, you can add as much red pepper flakes as you desire.
I put in about 1/2 tsp per pint. Those ones I use for either a
pickle plate at holidays, or add them to pizza's or into spaghetti
sauce. From: Sharon Stevens Date: 06 Sep 96


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