How To Can Mushrooms Recipes
HOW TO CAN MUSHROOMS
How to can mushrooms.
Provided by Kim Mills @ Homestead Acres
Categories Canning
Time 1h10m
Number Of Ingredients 3
Steps:
- Select good quality mushrooms, trim off the ends and any discoloured parts.
- Soak the mushrooms in cold water for 10 minutes. Then wash in clean water.
- Slice your mushrooms, small ones can be left whole if desired.
- Place the mushrooms into a pot and cover with water. Bring to a boil and cook for 5 minutes.
- Ladle into canning jars and top with water if needed leaving 1 inch of head space. Add 1/2 tsp. of salt in each jar. Remove air bubbles from the jars, wipe the jars rims clean and add the lids. Process in a pressure canner at 10 pounds pressure for 45 minutes adjusted to your altitude.
- When the canner has fully cooled and released all pressure remove the jars and place on a towel. Allow the jars to sit undisturbed for 12 to 24 hours. Remove the jar rings, wipe the jars clean. Then label and store in a cool, dark, dry place.
CANNING MUSHROOMS
How to home pressure can plain mushrooms, following tested USDA methods
Provided by Healthy Canning
Categories Side Dish
Time 2h
Number Of Ingredients 2
Steps:
- Trim off and discard stem ends and any discoloured parts.
- Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt.
- Refill sink with fresh clean cold water, and wash the mushrooms.
- You can leave small mushrooms whole; cut large ones up.
- Put mushrooms in a pot with water, bring to a boil and boil 5 minutes.
- Pack into hot quarter-litre (1/2 US pint) or half-litre (US pint) jars.
- Leave 3 cm (1 inch) headspace.
- If desired, per half-litre (US pint) jar add 1/2 teaspoon of salt or non-clouding, non-bitter salt sub as seasoning.
- Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- Processing time: Either size jar for 45 minutes.
Nutrition Facts : ServingSize 1 g, Calories 54 kcal, Carbohydrate 8.2 g, Protein 7.9 g, Fat 0.7 g, Sodium 14 mg, Fiber 2.5 g, Sugar 4.3 g
PICKLED MUSHROOMS (CANNED)
I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38
Provided by Bonnie Young
Categories Beverages
Time 1h
Yield 5 half pints, 20 serving(s)
Number Of Ingredients 7
Steps:
- Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
- In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
- NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
LAUREL'S MARINATED MUSHROOMS (EASY CANNING)
I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 12-15 jars
Number Of Ingredients 12
Steps:
- Wash mushrooms and cut stems even with caps.
- Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
- Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
- In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
- Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
- Wipe rims, cover with sterilized lids and rings.
- Process in boiling water bath 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for full flavor to develop.
Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5
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