Laurels Marinated Mushrooms Easy Canning Food

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

HOME-CANNED MARINATED MUSHROOMS

Steps:

• Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
• Thoroughly wash soil off mushrooms.
• Cut off stems within 1/4 inch of cap.
• In a deep pot, place mushrooms with enough water to cover.
• Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
• While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
• To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
• Gently add the mushrooms and combine with the pickling marinade.
• Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
• Release bubbles. Wipe jar rims. Adjust caps.
• Process half-pints for 20 minutes in boiling water bath.
• Yield 6 half-pints.

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

Steps:

• Wash mushrooms and cut stems even with caps.
• Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
• Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
• In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
• Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
• Wipe rims, cover with sterilized lids and rings.
• Process in boiling water bath 20 minutes.
• Let sealed jars sit undisturbed for 24 hours.
• Allow 6 weeks for full flavor to develop.