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I love mushrooms and like to add them to so many different dishes. From stir-fries to pasta and pizza but I really don’t enjoy the taste of commercially canned mushrooms. I find them bland and rubbery not something I like to add to my recipes! So I wait for a great sale and stock up on fresh mushrooms and can them myself. The taste difference is amazing! Really they taste so good I could never go back to store-bought canned mushrooms again.
The great thing is that it is so easy to can your own mushrooms. Follow along step by step!
- Mushrooms whole or sliced – 14 1/2 pounds on average for a canner load of 9 pints. 7 1/2 pounds on average for a canner load of 9 half pints. This is about 2 pounds per jar.
- Pressure Canner
- Large Bowl
- Large Sauce Pan or Pot
- Canning Funnel
- Pint or Half Pint Canning Jars
Step 1. Select Your Mushrooms
Pick out good quality mushrooms, do not use mushrooms that are mushy or discoloured. You want nice bright mushrooms with tight caps. Trim off stem ends and any discoloured parts.
Soak the mushrooms in cold water for 10 minutes to loosen any dirt. Then wash in clean water.
Step 2. Cut The Mushrooms
Small mushrooms can be left whole or sliced, larger mushrooms should be sliced. I use my food processor to slice the mushrooms. This saves a lot of time although doesn’t look as pretty as hand slicing.
Step 3. Cook The Mushrooms
Place your sliced or whole mushrooms into a pot and cover with water. Bring to a boil and cook for 5 minutes.
Step 4. Fill The Jars
Remove the pot of mushrooms from the heat and ladle the mushrooms into your canning jars, leaving 1 inch of headspace.
Add 1/2 tsp. of salt in each jar, top with hot water if needed leaving 1 inch of headspace. Run a spatula around the inside edge of the jar to remove air bubbles.
Wipe the jar rims clean and place lids on, tighten the rings finger tight.
Step 5. Can The Mushrooms
Place your jars into your pressure canner and can pints and half pints for 45 minutes at 10 pounds pressure or adjusted for your altitude.
When the time is up turn off your canner and allow it to return to zero pressure on its own. When ready remove the jars from the canner and place onto a towel.
Let them sit for 12 to 24 hours undisturbed. Then check for any jars that didn’t seal. These can be reprocessed or refrigerated to be used right away.
Remove the jar rings, wipe the jars clean and label. Store your jars in a cool, dry, dark place.
- 14 1/2 pounds mushrooms
- 9 tsp. salt
- Select good quality mushrooms, trim off the ends and any discoloured parts.
- Soak the mushrooms in cold water for 10 minutes. Then wash in clean water.
- Slice your mushrooms, small ones can be left whole if desired.
- Place the mushrooms into a pot and cover with water. Bring to a boil and cook for 5 minutes.
- Ladle into canning jars and top with water if needed leaving 1 inch of head space. Add 1/2 tsp. of salt in each jar. Remove air bubbles from the jars, wipe the jars rims clean and add the lids. Process in a pressure canner at 10 pounds pressure for 45 minutes adjusted to your altitude.
- When the canner has fully cooled and released all pressure remove the jars and place on a towel. Allow the jars to sit undisturbed for 12 to 24 hours. Remove the jar rings, wipe the jars clean. Then label and store in a cool, dark, dry place.
0 – 1000 feet
Above 1000 feet
Half Pints or Pints
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.