[catlover7731]

Okay I am a city girl, and have NO IDEA how to can. I do love to buy marinated garlic, mushrooms and such at farmer's market for prices I can no longer afford, so I want to try and do my own. For making things like Marinated mushrooms, pickled garlic, salsas, do I need to use a pressure cooker? Any suggestions would be great for this newbie. When a bottle of marinated mushrooms are $8.99 for a jar, I need to learn how to do it myself. I have the recipes I need on my pinterest board, just not sure if they are correct, because none of them suggest hot baths or anything. TIA for the life line.

[becky80]

How I got started was I joined some facebook groups. I had a lot of questions also. I dont have a pressure cooker, so I can only do things that require a water bath for now.

[posiespocketbook]

My understanding is a hot water bath will work with the items you mentioned because they will have a high acid content. Vinegar.

[becky80]

I have read recipes for the mushrooms done both ways. Here are a couple I found:

Soak in cold water 5 min. Trim stems. Wash in cold water. Leave small ones whole, cut large ones in half and cover with water in a pan and boil 3 mins. Pack into jars to within 1/2 inch of top. Add 1/2 tsp salt to each pint. Fill to within 1/2 inch of top of jar with water in which mushrooms were precooked or boiling water. Put on caps, screw band firmly tight. Process Pints 30 mins and quarts 35 mins at 10 lbs of pressure. (The National Center for Food Preservation recommends 45 mins for 1/2 pints and pints at 10 lbs of pressure.) This recipe I posted is from my Kerr Home Canning Book. I did these for 45 mins.

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Marinated Mushrooms
7 lbs small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5%)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimiento
2 cloves garlic, cut in quarters
25 black peppercorns

Preparation : Prepare 9 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap.

Cooking: In a large stainless steel or enameled dutch add mushrooms. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimiento and heat to boiling.

Filling the jars: On a dishtowel place your hot jars and place 1/4 garlic clove and 2-3 peppercorns in each half-pint jar. Using your funnel in each jar and using a slotted spoon put the mushrooms mixture into the jars leaving 1 ½” headspace. Using a ladle then fill the jars with the oil/vinegar mixture leaving ½” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 20 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

[polydoly13]

For tomato products you don't need a pressure canner - you need to have an acidic ingredient such as vinegar or lemon juice. And DO NOT change the proportions of the recipe, always use canned lemon juice because the acidity is constant unlike fresh lemons. Where to Find Pick-Your-Own Fruit and Vegetable Farms / Orchards for Local, Fresh Fruit, Vegetables and Pumpkins, Along With Canning, Freezing & Preserving Instructions! has a lot of recipes/instructions and safety guidelines.

I've never canned anything I've pickled, but with so much vinegar in pickling I would think that would simply be hot water bath also.

[graner]

I am glad that you have decided to make it on your own. I wish I could help but I generally use a water bath.