How to can mushrooms at home for fun, preservation, and profit.
When we talk about canning mushrooms in this case, we are talking about canning your mushrooms at home with a traditional canning method.
10 steps to can mushrooms.
- Source and choose your mushrooms. If you grow your own you likely want to use mushrooms that are less visually appealing, or that are from excess pins from your fruiting stages.
- Wash your mushrooms normally.
- Cut larger mushrooms. It is fine to leave small mushrooms whole, but for most growers, you will be cutting your mushrooms.
- Flash Cook for 5 minutes. This is a fast boil and steam in boiling water for about 5 minutes.
- Fill your canning jars with the mushrooms leaving a 1-inch space at the top.
- Add Salt and Vitamin C. Use ½ teaspoon of salt to the jar for a 1-pint jar. Some like to add some Vitamin C as ascorbic acid powder to the jar to help maintain the color of the mushrooms.
- Top with hot water to cover the mushrooms. Make sure to leave the 1-inch gap at the top of the jar.
- Seal your jars and process in your pressure canner. Follow the tips provided on time.
- Turn off the heat, letting the jars cool well before moving them.
- Remove the jars placing them on a wood surface letting them cool undisturbed for 24 hours. These are very hot so the wood surface has to be chosen to handle the heat.
For your pressure canner, it is hard to beat the All-American Pressure Canner for their power and flexibility. These are very safe compared to the cheaper canners on the market. Alternately you can use a standard entry-level canner, but use caution and keep a close eye on these units while they operate.
With most canning, you need to consider the altitude you are canning at. The higher your location the more pressure you will need to effectively can at.
0 – 2,000 ft
2,001 – 4,000 ft
4,001 – 6,000 ft
6,001 – 8,000 ft