Whole or Sliced*
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 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. Add fresh hot water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.
Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner.
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Canner Pressure (PSI) at Altitudes of
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||||||
|
Style of Pack
|
Jar Size
|
Process Time
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0 – 2,000 ft
|
2,001 – 4,000 ft
|
4,001 – 6,000 ft
|
6,001 – 8,000 ft
|
|
Hot
|
Half-pints or Pints
|
45 min
|
11 lb
|
12 lb
|
13 lb
|
14 lb
|
Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.
|
|
Canner Pressure (PSI) at Altitudes of
|
|||
|
Style of Pack
|
Jar Size
|
Process Time
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0 – 1,000 ft
|
Above 1,000 ft
|
|
Hot
|
Half-pints or Pints
|
45 min
|
10 lb
|
15 lb
|
* This document was extracted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA. Revised in 1994.
