Recipe(tried): How to Can Mushrooms (whole or sliced)

HOW TO CAN MUSHROOMS (WHOLE OR SLICED)

QUANTITY:
An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints--an average of 2 pounds per pint.

QUALITY:
Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps) and no discoloration. CAUTION: DO NOT CAN WILD MUSHROOMS.

PROCEDURE:
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. Cover with water in a saucepan and boil 5 minutes.

Fill hot jars with hot mushrooms, leaving 1-inch 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 to each pint jar. Add fresh hot water, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR MUSHROOOMS
(Do not can in quarts.)

IN A DIAL-GAUGE PRESSURE CANNER:
Style of pack = Hot
Jar size = Half-pints or Pints
Process time = 45 minutes
Canner Pressure (PSI) at Altitudes of:
0 - 2,000 ft - 11 lb
2,001 - 4,000 ft - 12 lb
4,001 - 6,000 ft - 13 lb
6,001 - 8,000 ft - 14 lb

IN A WEIGHTED-GAUGE PRESSURE CANNER:
Style of pack = Hot
Jar size = Half-pints or Pints
Process time = 45 minutes
Canner Pressure (PSI) at Altitudes of:
0 - 1,000 ft - 10 lb
Above 1,000 ft - 15 lb