Canned Mushrooms

Ingredients

• Stem the mushrooms
• water to come about four inches above the rack

Method

1. 1

   Stem the mushrooms and wash them carefully, but do not peel them.

2. 2

   Pack them closely in glass jars; adjust the rubbers and lay the lids on loosely.

3. 3

   Stand the jars in a wash-boiler on a rack or straw and pour in water to come about four inches above the rack.

4. 4

   Cover the boiler; bring the water to the boiling point and boil continuously for one hour and a half.

5. 5

   By this time the mushrooms will have wilted down; so fill two jars by means of a third; cover them and put them back in the boiler.

6. 6

   Boil for thirty minutes; fill the jars to overflowing with boiling water and quickly cover.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 140. The excerpt below is the record exactly as published.

CANNED MUSHROOMS Stem the mushrooms and wash them 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 a wash-boiler on a rack or straw and pom* in water to come about four inches above the rack

Cook this with the app: pantry check, scaling, and the assistant.