Preserved Mushrooms

New Zealand Listener, Volume 2, Issue 40, 29 March 1940, Page 44

Preserved Mushrooms

Dear Aunt Daisy, Having heard your suggestions for preserving mushrooms, I thought you might be interested in a method which, in the main, is the same, but which I think is a little easier. I have been doing them in this way for several seasons with perfect results. The mushrooms must be cooked, if possible, on the day on which they are gathered, or not any later than the day following. Peel and place them in layers in a pot or preserving pan, sprinkling each ‘layer with salt. When the juice starts to run, place the pan on a gentle heat, stirring occasionally with a wooden spoon to prevent sticking; and go on adding the mushrooms so that they are cooking as you peel. As soon as sufficient juice has come. out, increase the heat and boil all until thoroughly cooked — about an hour. Turn them into a basin and when cool (this can be done next day if pressed for time!), pack them firmly into jars, I use the glass top clamp ones, Fill them up with theit own juice to within half an inch of the top; attach new rubber rings, and clamp the lids down lightly. Place in a water bath-TI use a gas copper, and place the jars on a little platform with the water half-way up the jars. Put the lid on the copper, bring to the boil, and boil for one hour. Then clamp the jars "down and leave boiling for ten minutes longer; then turn out the gas and leave the jars in until cold. Take them out, turn them upside down, and store. .