Side Pannel
Canning Mushrooms (Whole or Sliced)
Canning Mushrooms (Whole or Sliced)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Canning
Ingredients List
- Quantity: An average of 14-1/2 pounds is neeed 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 recommedations 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.
- Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45
- minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
- 2,001 - 4,000 ft: 12 lb.
- 4,001 - 6,000 ft: 13 lb.
- 6,001 - 8,000 ft: 14 lb.
- Table 2. Recommended process time for Mushrooms in a weighted-gauge
- pressure canner.
- Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 45
- minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
- Above 1,000 ft: 15 lb.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Canning Okra
Categories: Vegetables, Canning
Yield: 1 Recipe
Quantity: An average of 11 pounds is needed percanner load of 7 quarts; an
average of 7 pounds is needed per canner load of 9 pints. A bushel weighs
26 pounds and yields 16 to 18 quarts an average of 1-1/2 pounds per
quart.
Quality: Select young, tender pods. Remove and discard diseased and
rust-spotted pods.
Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch pieces.
Cover with hot water in a saucepan, boil 2 minutes and drain. Fill jars
with hot okra and cooking liquid, leaving 1-inch headspace. Add 1 teaspoon
of salt per quart to the jar, if desired.
Adjust lids and process following the recommendations in Table 1 and Table
2 according to the method of canning used.
Table 1. Recommended process time for Okra in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25 minutes for
Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended Process Time for Okra in a weighted-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25 minutes for
Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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