Important: Safety Warning
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.
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Mushrooms, To Preserve
IN- GREDIENTS---To each quart of mushrooms, allow 3 oz. of butter, pepper and salt to taste, the juice of 1 lemon, clarified butter.
MUSHROOMS, STEWED.
Peel the mushrooms, put them into cold water, with a little lemon-juice; take them out and dry them very carefully in a cloth.
Put the butter into a stewpan capable of holding the mushrooms; when it is melted, add the mushrooms, lemon-juice and a seasoning of pepper and salt; draw them down over a slow fire, and let them remain until their liquor is boiled away and they have become quite dry, but be careful in not allowing them to stick to the bottom of the stewpan. When done, put them into pots and pour over the top clarified butter. If wanted for immediate use, they will keep good a few days without being covered over. To re-warm them, put the mushrooms into a stewpan, strain the butter from them and they will be ready for use.
SEASONABLE. - Meadow mushrooms in September and October; cultivated mushrooms may be had at any time.