Michigan
State University Extension
Preserving
Food Safely - 01600287
10/13/97
QUANTITY: An average of 14-1/2 pounds is needed 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 hot 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 to each pint jar. Add
fresh hot water, leaving 1-inch headspace. Adjust lids
and process.
RECOMMENDED PROCESS TIMES FOR MUSHROOOMS IN A
DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Half-Pints 45 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Pints 45 11 12 13 14
RECOMMENDED PROCESS TIMES FOR MUSHROOMS IN A
WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Half-Pints 45 min. 10 lb. 15 lb.
Hot Pints 45 10 15
