Canned Mushrooms

To can mushrooms, soak them in lightly salted ice water for 10 minutes. This not only helps clean them, but rinses out any hidden insects. Trim the dirty and tough parts of the stems, then rinse in cold water. You may leave small ones whole and cut large ones into convenient pieces. Boil three minutes in water. Pack into hot jars. Add a tsp. of salt to each quart or 1/2 tsp. to each pint, if desired. Fill to within 1/2 inch of top of jar with water mushrooms were boiled in. Put hot, previously simmered lid on jar and tighten down ring firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude above 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for instructions) for 25 minutes for pints and 35 minutes for quarts.