If you’re anything like me, and dislike the metallic taste which comes from store purchased canned mushrooms, then it’s time to learn how to pressure can mushrooms in the comfort of your home. The process is extremely easy and the outcome is a nice clean flavor, minus that lingering gross metal taste.
I’m sure many of you are wondering why one would need to can mushroom, especially when they can easily be cooked fresh. Well, the answer is simple:
- Sale – can mushroom when you are able to purchase them on sale, if a discount is given when purchasing in bulk, or if you’ve grown an abundance of them requiring them to be preserved
- Convenience – preparing a last minute meal is easy when the recipe calls for mushrooms
- Flavor – canned mushrooms preserved in a glass jar produce a cleaner flavor verses the metallic flavor found in metal jars
Any variety of mushroom can be used when you plan to pressure can mushrooms. However, we prefer the simple white mushrooms that can be found at most markets for the sake of pressure canning. The simple white mushroom not only cans well in regards to texture, it produces a cleaner looking product.
Though your mushrooms may look clean it is best to wash them once you’ve brought them home.
- Soaking them in cold water for roughly 10 minutes will help to loosen any dirt found on them.
- You’ll want to wash the mushrooms a second time to remove any remaining dirt.
Many sites suggest halving or quartering mushrooms in order to prepare them for canning. However, I’m going to advise you to slice them using a mandoline. I like to do things a little differently, but give me a chance to tell you why.
- Sliced mushrooms maintain a nice texture for consuming vs. the rubbery texture you will often receive from halving or quartering them.
- Since the mushrooms have already been sliced they can easily be added to foods such as – omelets, frittatas, spaghetti, pizza, quiche or whatever you wish!
Once you have sliced the mushrooms blanch them in boiling water until they are slightly soft, roughly between 3-5 minutes.
Blanching the mushrooms gives you the ability to pack the jars tightly, preventing the mushrooms from floating; providing you with jars that contain more mushrooms than liquid.
Mushrooms are considered to be low in acidity and should be pressure canned unless you plan on pickling them. If you have any questions in regards pressure canning (or hot water bath canning), visit the National Center for Home Food Preservation.
- Using a slotted spoon, pack the jars (using 1/2 pint or pint jars) tightly, leaving a 1 inch headspace
- Add 1/2 teaspoon of lemon juice to each jar to help preserve the color of the mushroom
- Fill jars with boiling water, making sure to maintain a 1 inch headspace
- Remove air bubbles, make sure to add additional water if the fluid drops below the 1 inch mark
- Wipe the rim of the jars, I like to use the corner of a dishtowel dipped in vinegar to clean the rims
- Apply lids and rings
- Pressure can for 45 minutes, to correct PSI (pounds per pressure) is based on your altitude. This information can be found in the manual of your pressure canner
- Remove the jars from the pressure canner and allow to rest, listen for the pings of the lids sealing
That’s it, that’s how to pressure can mushrooms. Feel free to use them on a rainy/busy day or make them a staple in your canning pantry. Either way, you’re going to enjoy the flavor much more than what you will find in a metal can!
Here are some of the tools we use for canning: