Michigan State University Extension
Preserving Food Safely - 01600287
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