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
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Fascinatingly, the oldest recipe discovered so far, according to academics are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and afters, a style of dining still practiced today. He also describes how the Roman cooks made use of a wide range of spices and herbs, including some familiar names for example bay, mint and dill. Over the following few centuries, the rich and powerful families of Europe competed to serve up the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. When we get to the 1900s, cookery publications are in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on this site. |
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