Notes for September 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs, and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast. Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!
Children's Consignment Sales occur in both the Spring and Fall See our companion website to find a local community or church kid's consignment sale!
Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!
We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now. They have all copied their information form here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!-->
Yield: any quantity
Making and canning your own is easy and safe. All you need is a pressure canner and canning jars,!
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. 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 the 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.
Add fresh hot water, if needed, being sure to leave 1-inch of headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the type of canner and canning method you will use:
Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner.
|Canner Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|Hot||Half-pints or Pints||45 min||11 lb||12 lb||13 lb||14 lb|
Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.
|Canner Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 1,000 ft||Above 1,000 ft|
|Hot||Half-pints or Pints||45 min||10 lb||15 lb|
When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner. Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge. Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!
Lift the jars out of the water and let them cool on a wooden cutting
board or a towel, without touching or
bumping them in a draft-free place (usually takes overnight), here they
won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!
This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2006.
Reviewed May 2009.
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