We clean and chop the mushroom (any mushroom)
Blanch in boiling water for 5 minutes, drain mushrooms and pack mushrooms into sterilized jars. Add 1/2 t canning salt to each half-pint (jelly) jar then add boiling water to 1/2 inch head space - use plastic knife to remove any air bubbles. Clean jar rims, and put on warmed flat lids/rings. Pressure can for 45 min at 10 pounds of pressure. Allow to cool at room temp on your counter for 24 hours undisturbed before removing rings.