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. They really do taste fresh and pure mushroomy.
Note these are plain mushrooms to be used as an ingredient in cooking, as opposed to pickled or marinated in oil. If you wish to preserve your mushrooms in oil, see this tested recipe: marinated mushrooms.
Plain, unpickled mushrooms must be pressure canned. If you don’t have a pressure canner, then pickle your mushrooms, dehydrate them, or freeze them.
The following procedure is from the USDA Complete Guide to Home Canning. It is also reproduced exactly in the Ball Blue Book, Bernardin, and So Easy to Preserve.
This is a high-quality product.
There is no safe tested method for larger-sized jars.
- 1 What type of mushrooms
- 2 Quantities of mushrooms needed
- 3 The recipe
- 4 Canning mushrooms
- 5 Reference information
- 6 Recipe source
- 7 Lighter-coloured home-canned mushrooms with ascorbic acid
- 8 Nutrition
- 9 Should you use the mushroom blanching water or not for canning?
- 10 Cooking from canning recipes
What type of mushrooms
Canning directions apply only to white button-type mushrooms (aka champignons de Paris.) Other types (such as Morels whether cultivated or wild, wild mushrooms, etc) should be frozen or dehydrated.
For specific information on morels, see: Collecting, Preserving & Using Morel Mushrooms (2015 edition) by the University of Alaska Extension Service.
We are not told why the canning directions apply only to button-type mushrooms. It could be because they don’t want to encourage untrained people to go picking wild mushrooms. It could be because mushrooms come in such different shapes and sizes that they would all pack differently into the jars, and pack-type and density do affect processing times.
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 half-litre (US pint) jar of canned mushrooms.
- 6 ½ kg (14 ½ lbs ) of mushrooms = 9 x half-litres (US pints) canned mushrooms
Jar size choices: Either quarter-litre (½ US pint) OR half-litre (1 US pint)
Processing method: Pressure canning only
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
- 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 (½ US pint) or half-litre (US pint) jars.
- Leave 3 cm (1 inch) headspace.
- If desired, per half-litre (US pint) jar add ½ 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.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|¼ litre (½ US pint)||45 mins||10 lbs||15 lb|
|½ litre (1 US pint)||45 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
Mushrooms whole or sliced. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-13.
Lighter-coloured home-canned mushrooms with ascorbic acid
The USDA Complete Guide notes: “For better color, add ⅛ teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C.” (per half-litre / US pint) jar.
Here’s the difference. On the left, a jar of mushrooms with the ascorbic acid; on the right, jars without have darkened.
Serving size: ½ cup, drained (About one half of a ¼ litre / ½ US pint jar.)
Per ½ cup:
- 54 calories, 14 mg sodium
- Weight Watchers PointsPlus®: 0 points (mushrooms are free on Weight Watchers).
* 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.
Should you use the mushroom blanching water or not for canning?
Yes, use the blanching water
- Bernardin Guide 2013 says “use cooking liquid.”  Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 103.
- Ball Blue Book says, “Pack hot mushrooms and liquid into a hot jar.”  Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 114.
No, use fresh water
The Ball / Bernardin Complete Book says, “Drain, discarding cooking liquid. Pack hot mushrooms into hot jars as directed…. ladling in fresh boiling water to cover mushrooms.”  Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 390.
The USDA Complete Guide (2015) says, “Fill hot jars with hot mushrooms… Add fresh hot water..”  Mushrooms whole or sliced. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-13.
Presto’s manuals say, “Pack hot mushrooms in clean, hot Mason jars… Cover with boiling water…”  Presto Pressure Canner and Cooker, 23 quart model, #72-719F. 2014. p 13.
Cooking from canning recipes
|↑1||Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 103.|
|↑2||Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 114.|
|↑3||Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 390.|
|↑4||Mushrooms whole or sliced. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-13.|
|↑5||Presto Pressure Canner and Cooker, 23 quart model, #72-719F. 2014. p 13.|