Michigan
State University Extension
Preserving
Food Safely - 01600862
10/13/97
7 lb. small whole mushrooms
1/2 cup bottled lemon juice
1 tbsp. canning or pickling salt
2-1/2 cups white vinegar (5% acidity)
l tbsp. oregano leaves
l tbsp. dried basil leaves
2 cups olive or salad oil
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns
YIELD: About 9 half-pints
PROCEDURE: Select very fresh unopened mushrooms with
caps less than 1- 1/4 inch in diameter. Wash. Cut stems,
leaving l/4 inch attached to cap. Add lemon juice and water
to cover. Bring to boil. Simmer 5 minutes. Drain
mushrooms. Mix olive oil, vinegar, oregano and salt in a
saucepan. Stir in onions and pimiento and heat to boiling.
Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint
jar. Fill hot jars with mushrooms and hot, well-mixed
oil/vinegar solution, leaving 1/2-inch headspace. Adjust
lids and process.
RECOMMENDED PROCESS TIME FOR MARINATED
WHOLE MUSHROOMS IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style
of Jar 0- 1001- 3001- 6001-
Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.
Hot Half-pints 20 min. 25 min. 30 min. 35 min.
