Important: Safety Warning
This page offers rules for telling edible mushrooms from poisonous ones. No such rules are reliable, and these identifications predate modern mycology. Deadly species closely resemble edible ones, and mistakes are regularly fatal. Never eat a wild mushroom on the strength of this text.
In addition, this page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Cookery › Mushroom Catsup (Break one peck large mushrooms)
Mushroom Catsup (Break one peck large mushrooms)
Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.
Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.--Mrs. J. B. N.
Mushroom Catsup.
Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally.
For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half. Let it cool and bottle.--Mrs. C. C.