Sunday, December 5, 2021

Canning Mushrooms

Over the past year I've been lucky to be able to purchase freshly dug button mushrooms from a local farmer at the farmers market. Honestly it can't get better than dug Friday morning and in my hands Friday afternooon. Of course they have been delicious fresh, but I've also put up some fantastic marinated mushrooms, and now these sliced canned mushrooms.

Home-canned mushrooms are absolutely fantastic. These are not like jarred mushrooms from the store which can be metallic tasting and rubbery-textured.

These really are a great product to have on hand in your pantry and they do taste so fresh and mushroomy. I am very happy I spent the time putting them up.

What do you need to make canned mushrooms?

  • fresh button-type mushrooms 
  • water
  • salt (optional)
  • 1/2 pint or pint canning jars
  • a pressure canner (not a pressure cooker)



Whole button mushrooms
Boiling water
1/4 tsp salt per half-pint jar (optional)

Trim off and discard stem ends. Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt; wash mushrooms well to remove any dirt.

Slice mushrooms and place in a pot with water, bring to a boil and boil 5 minutes. Remove from heat and drain.

Pack mushrooms into 1/2 pint or pint jars leaving 1-inch headspace. Top with 1/4 tsp salt per half-pint jar (optional) and clean boiling water maintaining headspace; remove any air bubbles by running a plastic knife arouond the inside of the jar moving it up and down; adjust headspace as needed. Wipe jar rims and put lids on. Process in pressure canner 45 minutes at 10 lbs pressure adjusting for altitude.

Once processing time is done, remove from heat and allow the canner to come down off the pressure on its own. Once the pressure is gone, remove the lid part way, let cool a few minutes then take lid completely off. Remove jars and allow them to sit undisturbed on a kitchen towel on your countertop 24 hours. 

Jars are sealed when button on top of lid is fully depressed and won't flex up and down. Store jars in pantry. Opened jars must be refrigerated.

Yield: varies depending on how many mushrooms your have and their size. I had about 6 pints whole mushrooms and got 8 - half pint jars of sliced mushrooms.

Recipe follows guidance from the NCHFP


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