How do you can mushrooms in oil vinegar and garlic?

Canning Mushrooms in Oil, Vinegar, and Garlic:

Yields: About 4 pint jars

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

* 2 lbs mixed wild or cultivated mushrooms, cleaned and sliced

* 1 cup olive oil

* 1/2 cup white wine vinegar

* 4 cloves garlic, minced

* 1 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 4 pint jars, sterilized

* 4 lids, sterilized

Instructions:

1. Prepare the mushrooms: Wash and trim the mushrooms, removing any dirt or debris. Slice the mushrooms into even-sized pieces.

2. Sterilize jars and lids: Wash the jars and lids in hot soapy water. Place them in a large pot filled with water and bring to a boil. Let them boil for 10 minutes, then carefully remove them with tongs and place them on a clean kitchen towel to dry.

3. Sauté the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, garlic, oregano, salt, and pepper. Cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid. This should take about 15-20 minutes.

4. Pack the jars: Carefully transfer the hot mushroom mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top.

5. Pour in the vinegar: Pour the white wine vinegar into each jar, filling it to the top.

6. Process the jars: Place the jars in a canner filled with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then process the jars for 30 minutes.

7. Remove and cool: Carefully remove the jars from the canner and place them on a clean kitchen towel to cool completely. You should hear a "popping" sound as the jars seal.

8. Store: Once cooled, store the jars in a cool, dark place.

Tips:

* Choose your mushrooms: Any type of mushroom can be used, but try to choose firm, fresh mushrooms.

* Experiment with flavors: Add other spices to the mixture, such as thyme, rosemary, or bay leaf. You can also use different types of vinegar, such as red wine vinegar or apple cider vinegar.

* Use a pressure canner: If you live at a high altitude, you will need to use a pressure canner to process the jars.

* Test for a seal: After the jars have cooled, gently press the center of the lid. If it doesn't budge, the jar is properly sealed.

Enjoy your homemade canned mushrooms in oil, vinegar, and garlic! They're delicious on toast, pizza, or in salads. They can also be used as a base for sauces and soups.