Home canning fresh mushrooms is easy. Like all low acid vegetables (mushrooms are actually fungi) mushrooms must be canned with a pressure canner. Mushrooms are usually packed in ½ pint or full pint jars. When selecting mushrooms for home canning it’s best to choose only firm, bright and small to medium size domestic mushrooms.
You can tell if a mushroom is fresh by the clean color and an unopened veil or cap. Reject mushrooms that are old, darken, bruised or imperfect in any way. It takes approximately ½ pound (8 oz.) of fresh mushrooms to fill a ½ pint jar. I personally never can or eat wild mushrooms.
Gather and assembled all canning equipment ahead of time and make sure your pressure canner is in good working order.
Wash the jars in hot soapy water; rinse them well and keep them hot.
A dishwasher is perfect for this, but so is a sink full of hot water. Jars can also be stood up in a sink or shallow pan and filled with hot water until ready to use. Begin to heat the canner and a kettle of fresh clean water. The water in the kettle will be poured into the jars and over the mushrooms. Put lids on to simmer.
PREPARE THE MUSHROOMS
Trim mushroom stems and any discolored areas. Slice medium size mushrooms evenly but leave the smaller ones whole. Soak mushrooms in cool water for about 3 minutes to remove any dirt that may cling to them.
Rinse well in cool water. Place mushrooms in a large pot and cover with water. Bring the pot to a gentle boil for about 3 to 5 minutes. Remove mushrooms from heat and drain. Begin filling hot jars with hot mushrooms.
Salt may be added to the jars if desired. I use:
⅛ of a teaspoon for ½ pints
¼ of a teaspoon for pints
But some people prefer twice as much salt.
Pour hot water from the tea kettle over mushrooms leaving a 1” head space.
One inch head space in a jar can be easily determined by the canning funnel. It is 1″ to the bottom of the funnel as it sits in the jar. My finger is pointing to the correct head space.
Remove any air pockets from the jar by sliding a non-metallic object along the sides of the jars.
Wipe rims and apply lids and bands. Place jars in canner. Close the lid of the pressure canner and increase the heat. Allow the steam to vent from the canner for about 5 -10 minutes or according to your canner manufacturer’s directions. It is important to drive all of the air out of the canner especially if you are using a dial gauge. Air pressure and steam pressure together may give a faulty reading on a dial gauge.
Once the canner has been properly vented, apply the control weight or close the petcock valve.
Processing time for BOTH ½ pints and full pints is 45 minutes.
Remember – You must make an adjustment for higher altitudes.Keep the processing time the same but adjust the pressure.
The Amount Of Pressure Required To Reach 240° F
|Sea Level-2,000 ft.||11 lb.|
|2,001-4,000 ft.||12 lb.|
|4,001-6,000 ft.||13 lb.|
|6,001-8,000 ft.||14 lb.|
|8,001-10,000 ft.||15 lb.|
With a dial gauge pressure canner the processing time is counted from the time the proper pressure is reach. With a control weight the proper pressure is counted from the time the weight first begins to jiggle. A jiggle of 1 to 4 times a minute is about right. With a dial gauge the aim is to keep the heat steady so that the pressure remains stable. Some pressure canners have both a dial gauge and a regulator control weight. Adjust the heat on the stove if necessary to keep and even and correct pressure throughout the entire processing time. It may take some trial and error to determine the heat setting on your stove to keep the pressure steady. If at any time pressure goes below the recommended amount, bring the canner back up to the correct pressure and begin the timing from the beginning.
When the processing time is complete, you can either turn off the heat under the canner and allow the canner to stay on the burner to cool or you can carefully remove the canner from the heat. Allow the canner to cool naturally. Don’t try to hasten the cooling process by using cold water or a fan. Only after pressure inside the canner has returned to normal is it safe to open the lid .
For a control weight canner the pressure will have returned to normal when the vent stops hissing. If the control weight hisses at all when you touch it too much pressure is still inside the canner. Leave it alone and give it more time to cool. For a dial gauge canner when the gauge reads “0″ it is safe to open the canner.
Take care and use caution while opening the canner lid. All surfaces of the canner will be extremely hot.
Open the canner carefully keeping the lid away from your face. Remove jars with a jar lifter and place on a dry padded surface or wooden board. Leave undisturbed for 8 – 12 hours.
Remove bands and check seals. Mark the jars with the date and store in a cool dry place.