WASH MUSHROOMS AND TRIM STEMS. IN A 5 QT. SAUCE PAN COMBINE ALL INGREDIENTS EXCEPT SALT, GARLIC, AND MUSHROOMS. BRING MIXTURE TO A BOIL, THEN ADD MUSHROOMS. SIMMER UNCOVERED FOR 5 MINUTES. LIFT OUT AND PACK MUSHROOMS & ONIONS INTO STERILIZED PINT CANNING JARS. SAVE THE LIQUID & KEEP IT HOT. ADD THE SALT AND GARLIC TO THE JARS AND COVER WITH THE HOT BRINE, LEAVING 1/2 INCH HEAD SPACE. PLACE LIDS ON AND ADJUST. PROCESS IN HOT WATER BOILING BATH FOR 15 MINUTES. THIS SHOULD PRODUCE 5-6 PINTS. STORE OPENED JARS IN THE REFRIGERATOR.
Serve with jack cheese and your favorite crackers
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7.7mg||0 %|
|Potassium 307.7mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 9.8g|
|Protein 1.5g||2 %|
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Calories per serving: 52
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