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Mushrooms

Ingredients
  • After trimming, wash in clean water; leve 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
  • tsp salt per pint to the jar, if desired. For better color, add
  • 1/8 tsp ascorbic acid powder or a 500-mg tablet of vitamin C. Add
  • fresh hot water, leaving 1-inch headspace. Adjust lids and process.
Instructions

For Dial-Gauge Pressure Canners: In half-pints or pints, process 45 minutes at 11 lb. up to 2000 feet altitude. For Weighted-Gauge Pressure Canners: In half-pint or pint jars, proces 45 minutes at 10 lb. pressure up to 1000 ft. altitude, 15 lb. over 1000 feet. Caution: Do not can wild mushrooms.

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