Pressure Canning Mushrooms

Jane's Mushrooms




Many of you have gone to the grocery store in search of mushrooms for your favorite or newly found recipe that you have to make. You arrive at the store to find that mushrooms were no where to be found or didn't look to good.  Since you are desperate to make the recipe that night, with hesitation, revert to getting them in the canned vegetable isle. You purchase this 6 oz can for more money than you can imagine and in preparing your recipe you read, "add mushrooms to skillet". You open the can  and realize that this version of a mushroom might be the worst looking canned mushroom and as a result wished that you stuck with the "no so good looking" fresh ones. 

No more will you have to feel the pains of adding mushrooms that are not "worthy" of a recipe that you 
have poured into your love and hard work. The recipe for success is in the canning of fresh mushrooms. 
When they are inexpensive or on sale because of a glut produced by the farm you can put up half pint 
and pint jars so they are at the ready for any recipe. It's what we strive for as canners. To read a recipe
and say to ourselves,"I have that ingredient in my pantry" and not have to rush to the store in search 
of a "poor" or sometimes processed substitution.

Mushrooms for canners can be processed in two ways. The first is in a pressure canner  as whole or 
sliced and with water and salt if desired. You are doing the same thing that is in that store bought 
6oz can, but without preservative that you can't pronounce. The second way is marinated but we 
will save that for the next post. 

Here is the recipe for pressure canning mushrooms and to accompany it Jane Kellison's fantastic jars 
that she did and shared her picture. One of Jane's concerns was the issue of floating. Because the 
mushrooms have a lot of air in them even the blanching and the processing in the pressure canner 
will not help the floating. In time some will sink down but as long as the jars are sealed and she stores 
them in a dark cool place they will be fine and she will have a quality mushroom that she can use for 
the next year. Thanks again Jane for your hard work and fantastic picture! 

Mushrooms – Whole or Sliced

Quantity: An average of 14-1/2 pounds is needed per canner load of 9 pints; 

an average of  7-1/2 pounds is needed per canner load of 9 half-pints—an average of 2 pounds per pint.

http://www.sbcanning.com