---------- Recipe via Meal-Master (tm) v8.02
       Title: Marinated Whole Mushrooms
  Categories: Canning, Preserving
       Yield: 9 half-pints
       7 lb Small whole mushrooms
     1/2 c  Bottled lemon juice
       2 c  Olive or salad oil
   2 1/2 c  White vinegar (5 percent)
       1 tb Oregano leaves
       1 tb Dried basil leaves
       1 tb Canning or pickling salt
     1/2 c  Finely chopped onions
     1/4 c  Diced pimento
       2    Garlic cloves
            -- cut in quarters
      25    Black peppercorns
   Yield: About 9 half-pints
   Procedure: 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. 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 pimento and heat to boiling.
   Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars
   with mushrooms and hot, well-mixed oil/vinegar solution, leaving
   1/2-inch headspace.
   Adjust lids and process according to the recommendations in Table 1.
   Table 1. Recommended process time for Marinated Whole Mushrooms in a
   boiling-water canner.
   Style of Pack: Hot.  Jar Size: Half-pints.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias