PRESERVING MUSHROOMS.

Rangitikei Advocate and Manawatu Argus, Volume XXXIV, Issue 9418, 14 April 1909, Page 3

PRESERVING MUSHROOMS.

In a bulletin of the Oregon Station B. F. Pernot urges that "while the growing of mushrooms is an easy matter, requiring but little time and attention, we must not neglect to utilize the abundance which grow wild, requiring only the effort gathering and preserving them for future use.” He states that mushrooms “may be canned as easily as fruit and much easier than some vegetables." The buttons ranging in size from the smallest to those with the cup breaking from the stem are the most' desirable for -canning, as they remain firm and white after being heated. When sufficient buttons are gathered they are cleaned by peeling or by wiping them; the stems ara cut off, leaving from orie'-half to 1 inch remaining attached to the cap. They may then be placed in a granite iron kettle and heated without water until shrinkage ceases, after which they are placed in cans that have previously been cleaned and scalded, and the liqnor poured over them, completely filling the can. If glass cans are used, after filling they are placed in any kind of vessel provided with a cover and containing a small amount of hot water. A sbeet of asbestos or a thin layer of excelsior is placed in the boiler to prevent the glass coming in contact with the bottom. The caps are placed loosely on the cans and with steamer cover in place allow the water to simmer for half an hour. Upon removing the cover from the steamer, immediately screw the can covers down as tightly as possible, then place the oans away to cool, upside down, in order to detect any leak. If all are perfectly sealed, allow them to stand until the next day at the same time, when they are again heated in the same manner except that the time must be prolonged to one hour, because the contents of the cans are cold. Repeat this operation again the third day, which will complete sterilization, and the mushrooms will he found to# be nearly like the fresh article as it is possible to have them. They keep well and do not ’deteriorate in consistency or flavour. The oans must he kept sealed throughout the operation. It desired the mushrooms may he stewed in milk, or prepared in any manner for the table and _ then canned in the manner described. When the can is opened they require heating only befoie serving. When the older mushrooms are used for roanning they reduce very much in hulk, becoming mushy and turn black after being heated. They do not present such a tempting appearance, hut the flavour is not impaired. A good use to make of the older mushrooms is to dry them. This may he done after they have been peeled or cleaned by placing them upon boards, or drying racks, only one deep, and exposing them to the snn and air. Beginning with the, cap side down they should be turned over every day and must not be left out daring the night, as they absorb moisture, very rapidly. They may also be dried npon wooden trays in a warm room. When dried by either method nntil they feel dry to the touch, finish them in the oven and while brittle grind them into a fine powder with a spice mill, or even a ooffeemill will answer the purpose. The powder should at once be placed into well-stoppered, dry or fruit jars well sealed and kept in a warm, dry place. Mnshrooms that are wet cannot he successfully dried. The best are those which grow and are gathered ary Mushroom powder keeps very well and it is one of the most delioions flavouring condiments of the kitchen. If milk is used in making meat gravy or other dishes, the flavour is much more pronounced. The mnshrooms may also he dried in the manner described and used whole by first soaking them before preparing the various dishes; they are practically the sam6 as frCS.I ones with the exception of being somewhat tongh They flavour is folly as strong as in fresh ones. Mnshrooms in varions stages of development will hb secured at each gathering, hot these may all he utilized. "The buttons of varions sizes may be canned, those with caps fully opened and firm may he dried and used whole or made into powder, while the older ones, those which have been broken, and stems, aremade into catsup. ” The author recommends the following recipe for making catsup as one which preserves the flavour and keeps after the bottles are opened Take all the mnshrooms that cannot be used for canning and drying, or all good ones, if desired, place them in an earthen jar and sprinkle salt over them, stirring so that all receive the salt ; allow them to stand for twelve hours; then mash and strain through a # oloth. For every quart of the liquid add one-half teaspoonful ground ginger and onehalf teaspoonfnl black pepper. Boil In a granite iron kettle until it is reduced not less than one-third. Prepare the bottles by . cleaning and thoroughly boiling them and their corks, then fill to the neck with hot catsup, cork tightly and when the cork has dried and before they are cold, dip the cork and about half an inch of the bottle neck into hot canning wax, previously melted in a cnp or can. It is advisable to use a rather small-sized bottle so that the contents mavbensed before remaining open too long.