286 AGRICULTURE 



and test the joint. Wrap jars with paper to prevent bleach- 

 ing and store. 



MUSHROOMS 



Cautions. Unless you are absolutely sure that you 

 know a mushroom when you see it, do not run the risk of 

 gathering and using for food what you may think are mush- 

 rooms. A very large number of people are poisoned every 

 year because of carelessness along this line. There are 

 many other plants of the mushroom-toadstool varieties that 

 are very poisonous, and they resemble the edible mush- 

 rooms very much. (See Farmers' Bulletin 204, "Cultiva- 

 tion of Mushrooms.") 



Canning of Mushrooms. Wash and trim the mush- 

 rooms. If small, can them whole; if large, they may be 

 cut up into sections. Soak in cold salty water for 20 min- 

 utes. Blanch mushrooms in boiling water for five minutes. 

 Remove and plunge quickly into very cold water. Pack in 

 glass jars, and add boiling hot water to cover; one level 

 teaspoonful of salt to the quart. Place rubber and cap in 

 position, not tight. If using hot-water bath outfit sterilize 

 90 minutes, if using water-seal outfit sterilize 60 minutes, if 

 using a 5-pound steam-pressure outfit sterilize 50 minutes, 

 or if using an aluminum pressure-cooker outfit sterilize un- 

 der 10 pounds of steam for 20 minutes. Remove jars. 

 Tighten covers. Invert to cool and test joints. Wrap the 

 glass jars in paper to prevent bleaching and store. 



If canning mushrooms in tin, always use vulcanized or 

 lacquered cans. Do not fail to blanch and cold-dip before 

 packing, and remove the mushrooms immediately after 

 opening the tin can. 



