* 2 Pounds Fresh Brown Mushrooms * 2 tablespoons of canning Salt * 2 Bay leaves * 1 Chopped Onion * Zest of 1 lemon * 1 Tablespoon finely grated Horse Radish * ¼ teaspoon Cloves * Pinch of Cayenne * ½ teaspoon Allspice * ½ cup Apple Cider Vinegar Wash mushrooms off. I spin them dry in my salad spinner to remove any excess water, so as not to dilute the flavor then I cut them into small pieces. Put the mushrooms in a glass bowl that can sit overnight and add salt to draw the juices out. In addition to that salt, we’re going to add a couple of bay leaves. We’re going to mash it up and smoosh these mushrooms down, then we’re going to cover it and then let it set for about 10 minutes. After 10 minutes check on your mushrooms to make sure they’ve already started reducing. Cover and set aside overnight in a safe place. Once the mushrooms have completely soaked, add in 1 chopped up onion, the zest of 1 lemon 1 tablespoon of finely grated horse radish. We’re going to use a ¼ teaspoon of cloves, a pinch of cayenne ½ teaspoon allspice. The last ingredient we need is a ½ cup of cider vinegar. We’re going to stir up all these things together and then put it over medium heat let it simmer for about 15 minutes. Once it is done simmering allow it to cool a bit. Mushroom Ketchup Once cool enough pour it through a squeeze cloth into another container and squeeze all the liquid out. Question Would it be safe to pressure can this liquid into half pints or pints to make it shelf stable? I’ve made it twice but just refrigerate the liquid. I dry the leftover mushroom mixture and blend it up to a powder and sprinkle it in soups or sauces. Just in case you are interested. I was thinking I would return the liquid only to a pot and bring it to a boil for 5 minutes and pour it into clean jars and process at 45 minutes at 11 pounds of pressure in pints or half pints. With 1/4” headspace. I found it online at Townsend and sons