Title: Marinated Whole Mushrooms
Categories: Canning Preserve
Yield: 9 Half-pints

7	lb	Small whole mushrooms
1/2	c	Bottled lemon juice
2	c	Olive or salad oil
2 1/2	c	White vinegar (5 percent)
1	tb	Oregano leaves
1	tb	Dried basil leaves
1	tb	Canning or pickling salt
1/2	c	Finely chopped onions
1/4	c	Diced pimento
2		Garlic cloves - cut in quarters
25		Black peppercorns

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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