We got seven packages of mushrooms from Second Harvest this week. (In case you're wondering, we're a "cleanup" family for our local Second Harvest distribution. When they have leftover items, they call us.)
Since the mushrooms were a little too brown for fresh eating, I decided to can them. I started by putting them in a pot and heating. (The kids hate the scent of cooking mushrooms, but I told them tough patooties.)
Once the mushrooms were boiling...
I packed them in pint jars and added 1/2 teaspoon salt to each jar.
Added clean boiling water...
After the lids and rings go on, it's into the pressure canner.
According to my trusty "Putting Food By," these get canned at 10 lbs for 30 minutes.
I only got five pints out of those seven packages. But you know what? It's five pints more than we had before, so no complaints and much gratitude.