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Mix the mushrooms with the salt in a blow, cover and let them stand for nine days, stirring once or twice a day. Put them into a stoneware crock, cover tightly, and set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot, and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroom liquid. Keeping the pot covered, boil together over low heat until the liquid is areduced by half, then strain it through a jelly bag. Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
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