Boil cleaned & chopped mushrooms for 5 minutes. Drain.
Pack boiled mushrooms into sterilized jars.
Add salt, 1/4 teaspoon per 1/2 pint.
Fill each jar with boiling water, leaving 1/2 inch headspace.
Wipe jar rim, fit with 2 part lids and lightly snug.
Place on a rack in your pressure canner, add water.
Can under high/10psi pressure for 40 minutes.
Naturally depressurize. Remove from pressure canner, allow to cool at room temperature for 24 hours before removing rings. Discard any jars that did not seal.