Title: Canning mushrooms (whole or sliced)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  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