Canning Mushrooms
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. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
|
| Process Time
| 0 - 2,000 ft
| 2,001 - 4,000 ft
| 4,001 - 6,000 ft
| 6,001 - 8,000 ft
|
| Hot |
Half-pints or Pints |
45 min |
11 lb |
12 lb |
13 lb |
14 lb |
|
|
| Table 2. Recommended process time for Mushrooms in
a weighted-gauge pressure canner. |
|
| Canner Pressure (PSI) at Altitudes of
|
| Style of Pack
| Jar Size
| Process Time
| 0 - 1,000 ft
| Above 1,000 ft
|
| Hot |
Half-pints or Pints |
45 min |
10 lb |
15 lb |
|
|
|