10
MUSHROOMS
Trim stems and discolored parts of mushrooms . Soak mushrooms in cold water for 10 minutes to remove
soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in half or in quarters.
Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving
1-inch headspace. For better color, add ⅛ teaspoon of ascorbic acid per pint.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, half-pints and pints 45 minutes . For processing above
2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, half-pints and pints 45 minutes . For processing
above 1,000 feet altitude, see page 7 for recommended pounds pressure .
OKRA
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned
whole . If desired, slice okra into 1-inch pieces .
Hot Pack: Cover okra with hot water and boil 2 minutes. Pack hot okra in hot jars, leaving 1-inch
headspace .
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 25 minutes and quarts 40 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints 25 minutes and quarts 40 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Hot Pack: Cover peas with boiling water and bring to a boil . Boil 2 minutes . Pack hot peas loosely in
hot jars, leaving 1-inch headspace. Do not shake or press down.
Raw Pack: Pack peas loosely in hot jars, leaving 1-inch headspace. Do not shake or press down.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, pints and quarts 40 minutes . For processing above
2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints and quarts 40 minutes . For processing
above 1,000 feet altitude, see page 7 for recommended pounds pressure .
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
Preparation of chile peppers:
Cut two or four slits in each pepper . Blister using one of the following
methods:
♦ Oven or broiler method: Place chile peppers in a 400°F oven or broiler for 6 to 8 minutes until skins
blister .
♦ Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on
wire mesh for several minutes until skins blister .
Allow peppers to cool . Place in a pan and cover with a damp cloth . After several minutes, peel peppers .
Remove stems and seeds.
Preparation of other peppers:
Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole . Large peppers may be quartered . Pack peppers loosely in
hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, pints 35 minutes . For processing above 2,000 feet
altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, pints
35 minutes . For processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .