The Preppers Cookbook: Essential Prepping Foods and Recipes to Deliciously Survive Any Disaster by Rockridge Press

Author:Rockridge Press [Press, Rockridge]
Language: eng
Format: epub
Tags: Cooking, Methods, Canning & Preserving, General, Social Science, Disasters & Disaster Relief
ISBN: 9781623151973
Google: j3_UnQEACAAJ
Amazon: 162315197X
Publisher: Rockridge Press
Published: 2013-06-15T04:00:00+00:00

Mushrooms and Onions

• 4 pounds sliced mushrooms

• 14 medium onions, skinned, sliced, and ringed

• 2 tablespoons salt

• 7 quart jars, lids, and bands

1. Prepare the jars by bringing them to a boil in a large pot. Once they reach a boil, reduce the heat to low, and allow them to simmer until you’re ready to use them. Prepare the lids and bands by simmering (not boiling) them over low heat in a small saucepan.

2. Prepare your canner by filling it with 2 to 3 inches of water and bringing it to a boil over high heat.

3. Blanch mushrooms and onions for 5 minutes.

4. Pack the mushrooms and the onions in the jars and add 1 teaspoon of salt per jar. Cover with boiling water, leaving ½ inch of headspace.

5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight. Place the jars in the canner.

6. Cover, vent, and pressurize the canner according to its manufacturer’s directions.

7. Process for 30 minutes at 11 pounds of pressure, adjusting for altitude. Remove the canner from the burner and allow to cool before removing the jars.

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