Canning Mushrooms
I just tried my hand at “rebel” canning mushrooms for the first time today, and it turned out to be quite simple and quick. I followed the guidelines provided by My Basic Homestead. First, I cleaned the mushrooms, chopped them up, and boiled them for three minutes. Then I packed them into half-pint jars, adding some of the boiling water while making sure to leave a one-inch headspace. After pressure canning them for 45 minutes, all my jars sealed perfectly. I had minimal siphoning this go around.
I’m looking forward to using them for a meal someday, perhaps in some philly cheesesteak sandwiches or an Italian dish. I’ll share my thoughts on their flavor once I get to taste them. I did not add salt this go around. If I try canning them again, I will try adding it then and post my results.
Keep in mind that this is considered rebel canning, which means it’s not endorsed by the USDA. If that concerns you, then this recipe may not be suitable for you. Personally, I don’t trust any of those organizations and rely on my intuition when it comes to my health.
Recipe Link: My Basic Homestead Canning Mushrooms
Canning Sliced Mushrooms
Equipment
- half pint jar
Ingredients
- sliced mushrooms washed
- 1/4 tsp salt optional
Instructions
- Boil mushrooms for 5 minutes and then add to jars.
- Top with hot mushroom water and debubble, leaving 1″ of headspace.
- Process pints or smaller for 45 minutes in a pressure canner or rebel water bath (not USDA approved) 3 hours.
