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 › The Waldorf Kitchen › Preserved Mushrooms
Preserved Mushrooms
Choose the largest button-mushrooms and wash them in vinegar, place them on a fine sieve, sprinkle with a small quantity of salt, and allow them to drain. Then place them in a deep dish in a cool oven, and in about an hour's time drain them again. Pour all the juice that ran from them into a lined stewpan, mix with a blade or two of mace, and then boil until reduced to half its original quantity; move it from the fire and let it get cold. Put the mushrooms into large earthenware jars, and pour the cold liquor over them. Melt some suet in a stewpan, and pour a layer of it on each jar; when cold and hardened cover the jars with bladder, tie them down, and keep them in a dry store-cupboard.