Canned mushrooms with cognac

Home-canned mushrooms are delicious. Tinned mushrooms from the store are metallic tasting and rubbery-textured in comparison.

But home-canned are really a gourmet-level product to have on hand, and with cognac in the jar: delicious.

Serving suggestions: use in creamed mushroom sauces for crêpes, etc.

This procedure completely follows the tested USDA pressure-canning process for home-canning plain mushrooms, and just adds a bit of cognac to the canning liquid for flavouring.

The downside is, they are less flexible when you go to use them. The cognac taste doesn’t suit everything!

Quantities of mushrooms needed

Numbers are approximate guidelines.

On average, as a very rough guideline, expect to need about 1 kg (2 lbs) of mushrooms per ½ litre (US pint) jar of canned mushrooms.

• 6 ½ kg (14 ½ lbs ) of mushrooms = 9 x ½ litres (US pints) canned mushrooms

The recipe

Jar size choices: Either quarter-litre (½ US pint) OR half-litre (1 US pint)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

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

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Home-canned mushrooms with cognac

How to safely home pressure can plain mushrooms, following tested USDA methods.

Course Side Dish

Cuisine American

Keyword Mushrooms

Prep Time 50 minutes

Cook Time 1 hour

Total Time 1 hour 50 minutes

Yield 1 varies

Calories 81 kcal

Ingredients

• mushrooms
• water
• cognac

Instructions

1. Trim off and discard stem ends and any discoloured parts.
2. Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt.
3. Refill sink with fresh clean cold water, and wash.
4. You can leave small mushrooms whole; cut large ones up.
5. Put mushrooms in a pot with water, bring to a boil and boil 5 minutes.

6. Pack into quarter-litre (½ US pint) or half-litre (US pint) jars.

7. To a quarter-litre (½ US pint) jar add 1 tablespoon cognac; double that for the half-litre (US pint) jars.

8. Leave 3 cm (1 inch) headspace.
9. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
10. Debubble, adjust headspace.
11. Wipe jar rims.
12. Put lids on.
13. 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)
14. Processing time: Either size jar for 45 minutes.

Recipe Notes

[OPTIONAL] The USDA notes: "For better color, add ⅛ teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C."

Instead of cognac, you could try an equivalent amount of brandy, or red or white vermouth.

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

Recipe source

Mushrooms whole or sliced. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-13.

Modifications: added small amount of cognac.

Nutrition

Serving size: ½ cup, drained (About one half of a ¼ litre / ½ US pint jar.)

Per ½ cup:

• 81 calories, 14 mg sodium
• Weight Watchers PointsPlus®: 2 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.