Are you tired of buying fresh mushrooms only to let them die a quick death in your refrigerator? I have a great solution so that you have mushrooms whenever you get a craving or need them for a special recipe. Home canned mushrooms are one of the easiest preservation projects in my opinion and are far more delicious than what you get from the store. Come into my kitchen and learn how to can mushrooms!
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What you need
Button style mushrooms: Yes, the ones from the store! Whenever you find mushrooms at a good price buy them up but be prepared to can them as soon as possible. Don’t let them get spots or discolored. You want them as fresh as possible and if you can find a mushroom farmer that would be even better!
Pressure Canner: Mushrooms are a low acid food so they must be pressure canned. I use a Presto Pressure Canner.
Canning tools: Usually canning tools come in a set like this, but you will need jar grabbers, headspace measuring stick that doubles as a debubbler, and a funnel.
Canning jars: Use pints or half pint jars. You can find them in your local grocery store or online.
Canning lids/rings: My favorite lids are Superb canning lids. Either wide mouth or regular depending on the jar you use.
How to Can Mushrooms
The National Center for Home Food Preservation says:
An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints – an average of 2 pounds per pint.
Note: I bought 5 pounds of mushrooms and ended up with 7 pints so the number of pints you end up with may vary.
First, wash your canning jars with soap and water. Take this time to inspect your jars for any cracks or chips in the glass.
I own a Presto canner and follow the manufacturer’s instructions for this particular canner. Please follow whatever instructions come with your particular canner.
Second, fill the canner with water up to the first line on the inside of the canner wall. Place the canner on the stove and turn on the burner to medium high.
Next give the mushrooms a good soak in cold water. Use your hands to agitate the mushrooms around in the water to knock off any dirt. You will be surprised at how much dirt is on them.
Afterwards cut the large mushrooms and leave the small mushrooms whole. It is really up to you. I sliced the large mushrooms into thirds and the smaller ones into half.
Once you have the mushrooms prepared, place a large pot on the stove and bring the water to a boil. Carefully pour the mushrooms into the water. Boil the mushrooms for 5 minutes. They will shrink considerably during this process.
Next, place the funnel on top of the jar and with a slotted spoon scoop the mushrooms out of the water and into the pint jars. Gently press the mushrooms down into the jar. They are very hot at this point, so I used a spoon to press them down.
Following that, ladle the hot water over the mushrooms leaving a one-inch headspace. Debubble the jars and adjust the headspace.
Then wipe the rim of the jar, put on the lid and rings (finger tight). Lower the jars into the prepared pressure canner and place the lid on the canner.
When a steady stream of steam comes out of the vent pipe, set the timer for 10 minutes. After the timer goes off place the weight on the vent pipe. As the weight begins to gently rock back and forth set the timer and process for 45 minutes at 10 pounds of pressure. If you live in a higher altitude, you may need to adjust your pressure. For more information check out the National Center for Home Food Preservation website.
Now, turn off the heat and allow the canner to naturally cool down and drop pressure.
When the vent lock drops take off the weight but wait about five minutes for the canner to cool. Everything is very hot inside, and this will give everything time to settle a bit.
Unlock the lid and carefully take the lid off of the canner. Set the lid back down at an angle to let the steam escape but not all the way off. Wait five more minutes to let the mushrooms cool.
The mushrooms are very hot, and the liquid is boiling vigorously. When you pull the extremely hot jar out of the canner into a lower temperature room you run the risk of the water siphoning out of the jar. Siphoning is when the water is pulled from the jar, and you end up losing most of the water. In my experience waiting a few extra minutes for taking the jars out helps minimize my siphoning problems.
Let them cool
Finally, use the jar grabbers to take out the jars and place them onto a towel lined countertop. Let the jars cool completely.
Take the rings off, check for a proper seal, wipe down the jars and label them.
Store the jars in a cool dark place or at least out of direct sunlight for 1-2 years.
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How to Can Mushrooms
- 14 pounds white button mushrooms
- Wash the canning jars. Set them aside to use in a few minutes.
- Fill the canner with water to the appropriate level. Set it on the stove and turn the burner on to medium high heat.
- Soak the mushrooms in cool water. Agitate the mushrooms in the water to loosen the dirt off of them.
- Slice the mushrooms either in half or three slices each depending on the size of the mushroom.
- Fill a large pot with water. Put it on the stove and turn on the burner to high and bring the water to a boil. Pour in the sliced mushrooms.Boil the mushrooms for 5 minutes. Use a slotted spoon and to scoop the mushrooms into the canning jars. Gently push down the mushrooms with a spoon to push them in the jars.Once all the jars are filled, ladle hot water into the jars leaving a one-inch headspace. Debubble the jars and adjust the headspace.
- Wipe the rims of the jars with a damp cloth, put on the lids and rings. Place the jars into the canner.Lock on the canner lid. When a steady stream of steam is coming out of the vent pipe set the timer for 10 minutes to let the canner vent.
- When the timer is done, put on the weight. When the weight rocks back and forth, set the timer and process for 45 minutes for pints or half pints at 10 pounds of pressure. Adjust the pounds of pressure according to your altitude.
- After 45 minutes turn off the heat and let the canner weight stop rocking and the vent lock drop. Take off the canner weight and wait five more minutes.Unlock the canner lid and take off the lid but not all the way. Leave it at an angle to let the steam out. Wait five minutes.Using jar grabbers take out the jars from the canner and place them on a towel lined countertop. Let the jars sit and cool completely for several hours. When the jars are completely cool, remove the rings, check for a proper seal. Wipe down the jars and label them.Store in a cool dark place for up to 1-2 years.