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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Canned Mushrooms
Wash the mushrooms carefully, but do not peel them. Pack them closely in glass jars; adjust the rubbers, and lay the lids on loosely. Stand the jars in the sterilizer. Cover. If hot-waterbath canner is used, bring the water to the boiling point and boil one hour and a half. If water-seal canner is used, boil one hour. If steam-pressure canner is used, boil thirty minutes. By this time, the mushrooms will have wilted down; so fill two jars by means of a third. Fill the jars to overflowing with boiling water.
Return to sterilizer and process one-half hour,