1 no ingredients
Directions
Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints--an average of
2 pounds 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-inch headspace. Add
1/2 teaspoon of salt per pint to the jar, if desired. For better
color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram
tablet of vitamin C. Add fresh hot water, leaving 1-inch 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 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 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 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Mushrooms (Whole Or Sliced) Recipe brought to you by Recipe Ideas
Categories: Canning; Mushroom; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, in truth as far back as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
As we move on, we find two books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of those days. By the advent of the 20th century, cook books are starting to become popular as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Canning Mushrooms (Whole Or Sliced) recipe.
