• Quality: Select only brightly colored, small to medium-size domestic mushrooms with shortstems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Preparation:

• Fill your pressure canner with 2 to 3 inches of water and place the rack at the bottom. Please follow the instructions that came with your canner for adding the amount of water. Begin heating the water in the bottom of the canner with the lid off.

Food Preparation:

• Select only brightly colored, small to medium-size domestic mushrooms with shortstems, tight veils (unopened caps), and no discoloration.
• Caution: Do not can wild mushrooms. Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones.

Cooking:

• Cover with water in a saucepan and boil 5 minutes.

Filling the jars:

• On a dishtowel place your hot jars and fill using a slotted spoon and your canning funnel.  Fill all the jars leaving 1” headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C.
• Add fresh hot water, leaving 1- inch headspace. Remove air bubbles with your rubber spatula or chopsticks and refill if necessary.
• Taking a clean damp papertowel,  wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids.
• 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 canning water has come to a simmer and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil.
• Vent steam for 10 minutes and then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).  Process pints or half pints for 45 minutes at 10 lbs of pressure (11 lbs for dial gauge canner).
• When complete turn off the heat and let pressure return to zero naturally. If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator.
• Remove canner lid. Wait 10 minutes then remove jars and place on 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. Remove rings for storage.