Today I’m canning mushrooms using the guidelines of the National Center for Food Home Presentation. I show how to wash the mushrooms to remove dirt, how cut the mushrooms and blanch them Prior to pressure canning.
00:00 Into
00:38 Wash the sink prep work for canning food handling safety
01:10 Washing and trimming the mushrooms
01:29 Safe Canning recipe direction from the Presto Manual, Ball Book and NCFHP Directions
01:41 Washing and trimming the brown spots
03:02 How to cut mushrooms fast
04:23 Start the water to blanch
04:41 Blanche the mushroom
05:03 Start pot of water
05:12 Start washing jars
05:38 filling the Presto canning with water
05:50 how to drain mushroom from Blanch water
06:14 Before you start filling jars, equipment needed
06:23 filling the jar with mushrooms
07:00 Adding water to jar with jar ladle
07:35 Debubbling
08:10 tightening the rings
08:55 starting the process of pressure canning
09:10 adding the three piece weight
10:05 removing the lid from the canner
10:22 removing the jars from the canner
10:39 Hard water stains from canning
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Contact Information
Mennonitefarmhouse@gmail.com
Mennonite Farmhouse
P.O. Box 194
Needmore, PA 17238
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