• Prep Time:
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  • Serves: 1 Recipe

Canning Mushrooms (Whole or Sliced)

  • Recipe Submitted by on

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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