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LOCATION: Recipes >> Preserving >> From the USDA's Complete Guide to Home Canning, Preserving and Freezing,

Print this Recipe    From the USDA's Complete Guide to Home Canning, Preserving and Freezing,

page 97:

After trimming, wash in clean water; leve 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
tsp salt per pint to the jar, if desired. For better color, add
1/8 tsp ascorbic acid powder or a 500-mg tablet of vitamin C. Add
fresh hot water, leaving 1-inch headspace. Adjust lids and process.

For Dial-Gauge Pressure Canners:

In half-pints or pints, process 45 minutes at 11 lb. up to 2000
feet altitude.

For Weighted-Gauge Pressure Canners:

In half-pint or pint jars, proces 45 minutes at 10 lb. pressure up
to 1000 ft. altitude, 15 lb. over 1000 feet.

They use bold print for this Caution: Do not can wild mushrooms.

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