Easy steps for canning mushrooms
- Wash the raw mushrooms.
- Cut the mushrooms into smaller pieces.
- Boil the mushrooms for 5 minutes.
- Fill the jars to 1 inch headspace.
- Pour boiling water over the contents.
- Add canning salt, optional.
- Debubble, wipe the rims and add the lids.
- Pressure can for 45 minutes.
Details for Canning Mushrooms
This post is about how to can mushrooms. It is very easy, saves me a lot of money, greatly extends the shelf life and now I always have them available when I want to cook or grill them. Some of my favorite uses of mushrooms is grilling or using them with scrambled eggs and other recipes. You can also put them on home-aid pizza.
Mushrooms are now one of my favorite things to can! Before, I would buy mushrooms all the time, and then I would not use them in time or forget about them and did not use them before they went bad, therefore I decided to try to can them and see how it works out.
These home-canned mushrooms are delicious mushrooms compared to the canned ones you buy in the store!
Recently, Aldi had the white button mushrooms on sale for 1.49 which was a good price, and I started with 8 packages for my first time canning fresh mushrooms. Each package was about 8 ounces, so started with about 4 pounds of mushrooms. When I was done canning, I had 5 pints of canned mushrooms. That was the first time I canned mushrooms. More recently they were on sale for 99 cents a package. Even more reason to learn to can them!!
Mushrooms are not a low acid food and therefore are required to be pressure canned. If you want to pickle the mushrooms you can actually use a water bath canner to can the mushrooms.
The kind of mushroom that are considered safe to can are the button type mushroom. Wild mushrooms are not considered safe to can.
Preparing the mushrooms
First, use cold water to wash the fresh mushrooms.
After washing the mushrooms, trim stems and slice them into smaller pieces. Small mushrooms can be kept whole.
After slicing, place all the mushrooms in a large pot of water to cover mushroooms, and then bring to a boil and boil for 5 minutes.
Then place hot mushrooms into pint jars. You can also use half pints. The half-pint canning jars may be good for a single serving. Add one half teaspoon of salt (optionally). Always use canning salt for canning. Fill the jars to 1-inch headspace. Headspace is the distance from the top of the jar to the contents. Fill the hot jars with boiling water, maintaining that inch of headspace. Another option is to add beef or chicken broth for use in certain recipes.
Remove air bubbles, wipe jar rims with damp paper towel and put on the lids.
Canning the mushrooms
Then it is time to actually can the mushrooms. The processing time for pressure canning mushrooms is 25 minutes. The type of pressure canner I use is a NESCO Smart Electric Canner. In a recent post, I showed the very easy steps it takes to use the NESCO canner to pressure can as an added tutorial.
When the time is up for your canner, let it sit as directed by the type of canner you are using until it comes to zero pressure. The NESCO takes about an hour to come to zero pressure and to be able to remove the jars. Use a jar lifter to remove the jars and sit them on a towel on the counter. Do not disturb the jars for 24 hours. After the 24 hours, check for a proper seal, then clean the jars and store them in a cool dark place.
The finished product and using the mushrooms
Below are some images of the finished product using my home-canned mushrooms. The first image is adding the canned mushrooms to a recipe in the instant pot, the second cooking them to add to scrambled eggs and the third was cooking them on the Blackstone grill in olive oil with a sliced red pepper. Each recipe turned out delicious!!
Home canning has made such a difference in my life, from the added health benefits, money saving and sense of accomplishment.
- Optional: Beef or chicken broth instead of water
- Wash and Slice the Mushrooms
- Boil for 5 minutes
- Place mushrooms into jars (pint or half pint), leave 1 inch head space
- Add canning salt (optional)
- Add boiling water or broth - leaving 1 inch head space
- Pressure can for 45 minutes
For more of my favorite canning recipes go to my website at HawkPointHomestead.com.