Michigan State University Extension
Preserving Food Safely - 01600862
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.