Canning Mushrooms Recipes
HOW TO CAN MUSHROOMS
How to can mushrooms.
Provided by Kim Mills @ Homestead Acres
Categories Canning
Time 1h10m
Number Of Ingredients 3
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.
LAUREL'S MARINATED MUSHROOMS (EASY CANNING)
I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 12-15 jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5
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