Canning Mushrooms Recipes

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)

Steps:

• Wash mushrooms and cut stems even with caps.
• Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
• Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
• In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
• Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
• Wipe rims, cover with sterilized lids and rings.
• Process in boiling water bath 20 minutes.
• Let sealed jars sit undisturbed for 24 hours.
• Allow 6 weeks for full flavor to develop.

TANGY PICKLED MUSHROOMS

Steps:

• Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

HOW TO CAN MUSHROOMS

Steps:

• 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.

CANNED CHANTERELLES

Steps:

• Wash 4 lbs mushrooms under running water and clean them from any kind of debris. Bring 2 large pots of water to a boil while cutting mushrooms.
• Cut large mushrooms into 1-2 inch chunks (the mushrooms will shrink once cooked) and place into a large pot.
• Cover with water and allow to come to a boil. Cook for 4-5 minutes.
• Remove the mushrooms with a sieve into a different container. Discard the water. Rinse the pot.
• Place the mushrooms back into the pot and add enough liquid to barely cover the mushrooms.
• Add 1 Tbsp sugar and 1½ tbsp salt. Stir until dissolved.
• Distribute the mushrooms into the jars leaving about 2 inches of space.
• Add 4-5 garlic cloves, a couple of baby carrots, about 1/4 of onion and 3-4 peppercorns to each jar and 1 teaspoon of vinegar to each jar.
• Close with a lid (do not tighten).
• Place into a pressure cooker.
• Fill with water to cover the jars by about 2 inches.
• Cook for 40 minutes from the time the pressure reaches 10 lbs of pressure on the gauge.
• Take the pressure cooker off the heat and open the lid according to the package instructions that went with your pressure cooker. Do NOT just open it.
• Once the jars are out of the water, tighten the lid and allow to cool.
• Mushrooms are ready to be moved to storage area.

CANNING MUSHROOMS

Steps:

• Trim off and discard stem ends and any discoloured parts.
• Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt.
• Refill sink with fresh clean cold water, and wash the mushrooms.
• You can leave small mushrooms whole; cut large ones up.
• Put mushrooms in a pot with water, bring to a boil and boil 5 minutes.
• Pack into hot quarter-litre (1/2 US pint) or half-litre (US pint) jars.
• Leave 3 cm (1 inch) headspace.
• If desired, per half-litre (US pint) jar add 1/2 teaspoon of salt or non-clouding, non-bitter salt sub as seasoning.
• Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: Either size jar for 45 minutes.