7 lb Small whole mushrooms
1/2 c Bottled lemon juice
2 c Olive or salad oil
2 1/2 c White vinegar (5 percent)
1 tb Oregano leaves
1 tb Dried basil leaves
1 tb Canning or pickling salt
1/2 c Finely chopped onions
1/4 c Diced pimento
2 Garlic cloves
-- cut in quarters
25 Black peppercorns
Yield: About 9 half-pints
Procedure: Select very fresh unopened mushrooms with caps less than
1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to
cap. Add lemon juice and water to cover. Bring to boil. Simmer 5
minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and
salt in a saucepan. Stir in onions and pimento and heat to boiling.
Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars
with mushrooms and hot, well-mixed oil/vinegar solution, leaving
1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints.
Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
