1:33:00 PM
Putting up mushrooms is one of the luxuries of canning when incredible produce comes your way that flavor wise can't compare to anything that you could buy at the store. The second recipe for mushrooms, which is a continuation of "Pressure Canning Fresh Mushrooms"  is a safe recipe that is a marinated brine that comes from the Complete Guide to Home Canning. This recipe is safe for water bathing.
Jane my "mushroom" queen put up the second recipe as well using the marinated brine and they are fantastic. From Jane:"The marinated shrooms are soooooo good!  I had one jar not seal so I got to taste it after processing.  MMMMMMMM  These will be great in an antipasto salad or just by themselves." 

Marinated Mushrooms

7 lbs small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5%)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns

Preparation : Prepare 9 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. 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.

Cooking: In a large stainless steel or enameled dutch add mushrooms.  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 pimiento and heat to boiling.

Filling the jars:  On a dishtowel place your hot jars and place 1/4 garlic clove and 2-3 peppercorns in each half-pint jar. Using your funnel in each jar and using  a slotted spoon put the mushrooms mixture into the jars leaving 1 ½”  headspace. Using a ladle then fill the jars with the oil/vinegar mixture leaving ½” headspace.   Remove air bubbles and refill to the proper headspace with the liquid brine if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 20 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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