I buy all the marked down mushrooms they have in the produce department. It doesn't matter what kind. If one pack is large slices, and the other is small, I try to cut them about the same size.
While the mushrooms were heating I washed all the jars and set aside. I filled the jars with mushrooms to shoulder high on the jars. Cover with boiling water and add a quarter teaspoon salt to each jar. I used half pint jars, because I wanted them to be close to the size of the small mushroom cans at the grocer. Heat the lids and rings. Place on the jars, and process in a pressure canner for 45 minutes I believe. I ended up with 10 jars of sliced mushrooms, and 4 jars of half mushrooms.
My pictures are awful, and I'm going to work on this this month.
So now I have mushrooms for the winter. I also have Lima beans, corn and pear sauce to can. But I didn't get to it all before church.
Thanks for stopping by! Honey
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