Marinated Whole Mushrooms

9 Half-pints

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Marinated Whole Mushrooms Ingredients

7 lb Small whole mushrooms	1 tb Canning or pickling salt
1/2 c Bottled lemon juice	1/2 c Finely chopped onions
2 c Olive or salad oil	1/4 c Diced pimento
2 1/2 c White vinegar (5 percent)	2 Garlic cloves
1 tb Oregano leaves	cut in quarters
1 tb Dried basil leaves	25 Black peppercorns

Instructions for Marinated Whole Mushrooms

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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MushroomsCuisine: Uncategorized