Canning the Fungi

Sarah — Wed, 21 Apr 2010 23:04:05 +0000

I love mushrooms. I think that it’s due to a diet low in potassium and the other nutrients found in fungus because there are times when I simply cannot eat enough mushrooms. This grosses out my husband to no end (he hates the fungi), but I just ignore his faces. I decided to can mushrooms because I go through them a lot and the store by my house had the sliced/washed ones on sale for a dollar a bag. I couldn’t pass up that sort of deal!

Make certain that you only can domestic mushrooms that are certified as safe. Make certain there is no discoloration on the mushrooms and cut off anything that looks weird.

So, here’s the modified recipe that I used:

Mushrooms weights are always approximate	1/2 Pint 1 lb.	Pint 2 lbs.
Boiling Water	as needed	as needed
Ascorbic Acid	1/16 teaspoon	1/8 teaspoon

P ressure Canner Processing	45 minutes	45 minutes

Trim stems and soak mushrooms for ten minutes.
Wash in clean water.
Slice mushrooms.
Boil covered in water for five minutes.
Drain and reserve water for canning.
Can mushrooms using hot pack method, and then add boiling water,
maintaining 1″ headspace.
Process with a Pressure Canner 45 minutes for half-pints or pints, at
10 pounds for a weighted gauge.
After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally.
Label with the date.

This is my canning setup:

Below is the picture of the mushrooms boiling. I used a slightly smaller lid to submerge all of the mushrooms. I don’t know if this was necessary but I did it anyway.

Then I drained them.

Into the jars they go to be pressure canned!

And then the final product after canning. Perfect!

Keep in mind that this could be done with many veggies and fruits if you ever run across a great sale. It’s a perfect way to save money/be frugal.

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Canning the Fungi