How to Can Mushrooms Easily! With Step-by-step Directions

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How to Can Mushrooms Easily! With Step-by-step Directions

Yield: 7 to 9 pint jars

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Making and canning your own mushrooms

Equipment

Directions - Step by Step

Canning Mushrooms - Whole or Sliced

Quantity: 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.

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Half-pints or Pints	45 min	11 lb	12 lb	13 lb	14 lb

Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Half-pints or Pints	45 min	10 lb	15 lb

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.

Marinated Whole Mushrooms

Ingredients

7 lbs small whole mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5 percent)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimento
2 cloves garlic, cut in quarters
25 black peppercorns

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations below:

Recommended process time for Marinated Whole Mushrooms in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints	20 min	25	30	35

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.

Freezing Mushrooms

Preparation - Choose mushrooms free from spots and decay. Sort according to size. Wash thoroughly in cold water. Trim off ends of stems. If mushrooms are larger than 1 inch across, slice them or cut them into quarters.

Mushrooms can be steamed or heated in fat in a fry pan. Steamed mushrooms will keep longer than those heated in fat.

To Steam - Mushrooms to be steamed have better color if given anti-darkening treatment first. To do this, dip for 5 minutes in a solution containing 1 teaspoon lemon juice or 11/2 teaspoons citric acid to a pint of water.

Then steam whole mushrooms 5 minutes, buttons or quarters 31/2 minutes and slices 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

To Heat in Fry Pan - Heat small quantities of mushrooms in margarine or butter in an open fry pan until almost done.

Cool in air or set pan in which mushrooms were cooked in cold water. Pack into containers, leaving 1/2-inch headspace. Seal and freeze.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.