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.
Home › Canning and Preserving › Mushroom Catsup
Mushroom Catsup
1 pint mushroom liquor 1/2 ounce peppercorns 1/4 ounce allspice Salt 1/4 ounce green ginger root 1/4 ounce cloves 1 blade mace Wash and look over the mushrooms carefully; put them in an earthen jar with alternate layers of salt. Let stand for twentyfour hours in a comparatively warm place; put through a fruit press and add the ginger root cut into small pieces. Measure the liquor; add peppercorns and simmer for forty minutes; then add the spices and boil for fifteen minutes. Take from the fire and cool. Strain through a cloth; bottle and seal.