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.
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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Mushroom Catsup
Take one-half bushel of freshly gathered mushrooms; wipe them carefully with a damp cloth; put a layer in the bottom of a large stone jar; sprinkle with salt; add more mushrooms and salt until all are used. Let stand over night; mash them and strain off the juice. To every pint add one-half teaspoon of black pepper and one-half dozen whole cloves; put into a preserve kettle and boil slowly until thick. Strain and thin with two tablespoons of vinegar to every pint. Put in bottles and seal.