| No. 2 cans | 60 minutes |
| No. 2½ cans | 70 minutes |
Mushrooms
Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove adhering soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Steam 4 minutes or heat gently for 15 minutes without added liquid in a covered saucepan.
In glass jars.—Pack hot mushrooms to ½ inch of top. Add ¼ teaspoon salt to half pints; ½ teaspoon to pints. For better color, add crystalline ascorbic acid—¹/₁₆ teaspoon to half-pints; ⅛ teaspoon to pints. Add boiling-hot cooking liquid or boiling water to cover mushrooms, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Half-pint jars | 30 minutes |
| Pint jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot mushrooms to ¼ inch of top of cans. Add ½ teaspoon salt to No. 2 cans. For better color, add ⅛ teaspoon of crystalline ascorbic acid to No. 2 cans. Then fill to top with boiling-hot cooking liquid or boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 30 minutes |
Okra
Can only tender pods. Wash; trim. Cook for 1 minute in boiling water. Cut into 1-inch lengths or leave pods whole.