How To Can Mushrooms

This canning mushrooms recipe is a simple way to pressure can fresh mushrooms so they're shelf-stable and ready to use in any dish. It's perfect for stocking your pantry when mushrooms go on sale, and one batch makes 9 pints!

Prep Time 25

Cook Time 5

Canning Time 45

Total Time 1 15

Serving Size servings (9 Pints)

Ingredients

14 1/2 pounds mushrooms
9 tsp. salt
water

Instructions

Select good quality mushrooms, trim off the ends and any discolored 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 headspace. Add 1/2 tsp. of salt to 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 of pressure for 45 minutes, adjusted to your altitude.
When the canner has fully cooled and released all pressure, remove the jars and place them 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.

Notes

Process half-pints or pints for 45 minutes at:

0 – 1,000 ft: 10 lbs pressure
Above 1,000 ft: 15 lbs pressure

Nutrition