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Makes 2 pints. Choose firm, evenly sized, undamaged mushrooms. Wash mushrooms thoroughly. Trim stems and cut off any damaged areas. Cut large mushrooms in half or in quarters; leave small mushrooms whole. Put mushrooms in a perforated steamer insert and steam, covered, over boiling water for 4 minutes. Pack hot mushrooms into hot jars to within 1 inch of tops. Add 1/2 teaspoon salt to each pint, if desired. pour in boiling water to within 1 inch of tops of jars; make sure the mushrooms are covered. Run a slim nonmetal tool down along the inside of each jar to release any air bubbles. Add more boiling water to within 1 inch of tops of jars; if necessary. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure for 30 minutes. Follow manufacturer's directions for your canner.
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