Recipe(tried): Home Canned Mushrooms

I use the recipe from the Ball Blue Book all the time.

CANNED MUSHROOMS

2 lb. mushrooms per pint jar
Salt
Water

Clean dirt from mushrooms with soft brush. Rinse under cool running water. Trim stem ends. Small button mushrooms may be left whole or halved. Halve or slice larger mushrooms. Bring large pot of water to boil. Add mushrooms and simmer 5 minutes. Pack hot mushrooms into hot half-pint or pint jars, leaving 1-inch head space. Add 1/4 tsp. salt to each half-pint jar, 1/2 tsp to each pint (opt.). Ladle boiling water over mushrooms, leaving 1-inch head space. Remove air bubbles, seal jars, and process both sized jars in pressure canner for 45 minutes at 10 lbs. pressure. (DO NOT CAN IN QUART JARS.)

The texture of these mushrooms is very different from store-bought canned mushrooms! They are not rubbery or tough. Delicious when drained well and sauted in a little butter till lightly browned; tastes like fresh mushrooms.

May dip raw mushrooms in ascorbic acid solution before cooking to prevent darkening.

Do not can wild mushrooms.