10
MUSHROOMS
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove
soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in half or in quarters.
Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving
1-inch headspace. For better color, add ⅛ teaspoon of ascorbic acid per pint.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, half-pints and pints 45 minutes. For processing above
2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, half-pints and pints 45 minutes. For processing
above 1,000 feet altitude, see page 7 for recommended pounds pressure.
OKRA
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned
whole. If desired, slice okra into 1-inch pieces.
Hot Pack: Cover okra with hot water and boil 2 minutes. Pack hot okra in hot jars, leaving 1-inch
headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 25 minutes and quarts 40 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 25 minutes and quarts 40 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in
hot jars, leaving 1-inch headspace. Do not shake or press down.
Raw Pack: Pack peas loosely in hot jars, leaving 1-inch headspace. Do not shake or press down.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints and quarts 40 minutes. For processing above
2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints and quarts 40 minutes. For processing
above 1,000 feet altitude, see page 7 for recommended pounds pressure.
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
Preparation of chile peppers: Cut two or four slits in each pepper. Blister using one of the following
methods:
♦ Oven or broiler method: Place chile peppers in a 400°F oven or broiler for 6 to 8 minutes until skins
blister.
♦ Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on
wire mesh for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers.
Remove stems and seeds.
Preparation of other peppers: Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in
hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 35 minutes. For processing above 2,000 feet
altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints
35 minutes. For processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
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