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
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
Canning mushrooms
Instructions
- 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.
Nutrition
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 |
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: none.
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.
Nutrition
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.” [1] 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.” [2] 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.” [3] 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..” [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.
Presto’s manuals say, “Pack hot mushrooms in clean, hot Mason jars… Cover with boiling water…” [5] Presto Pressure Canner and Cooker, 23 quart model, #72-719F. 2014. p 13.
Cooking from canning recipes
Pork and pepper in cream sauce
Slow Cooker Turkey and Stuffing from home canning
References
| ↑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. |
Jebster
I have been canning for quite some time now and have done marinated mushrooms, a LOT of marinated mushrooms, but never tried just canning mushrooms. They are in the pressure canner now as I type. The hardest part, being an old man was standing at the sink cleaning and cutting. You have a very simple process here and I will be doing this more. Gotta stock up for what’s coming. 🙂
Edit; Sorry, forgot the stars…definitely 5 Stars!!
Healthy Canning
Thanks for writing in! One of our favourite things in the kitchen is what they call a “Anti-Fatigue Kitchen Mat”. It is like standing on air and helps make the all the standing just a little bit easier.
Jebster
Yes, I have one and it does help for sure.
Laurel
Hi – if I want salted mushrooms, how much salt to add to a half pint jar?
Thanks
Healthy Canning
The USDA suggests add 1/2 teaspoon of salt per pint, so perhaps 1/4 teaspoon would be enough for a half-pint jar?
Gayle S. Woodard
How long will canned mushrooms last?
Healthy Canning
See: Storage life
Helen
I tried these and they are fab! Just wondering now if it would be safe to stick a garlic clove in each jar along with the mushrooms? Thanks in advance!
Healthy Canning
A single small garlic clove in each jar would count as seasoning and would be fine.
Melissa
Do I have to use a pressure cooker or can I use my water bath canner
Healthy Canning
To can plain mushrooms, you must pressure can them. If you don’t have a pressure canner, don’t despair. You can make wonderful pickled mushrooms in a water bath canner, or, with a food dehydrator, you can dry mushrooms. You can also freeze them. All methods result in a high quality product.
Adriana Gutiérrez
Can you presure can mushrooms cooking in oil i stead of water?
Healthy Canning
All the tested recipes call for pressure canning them in water. If you wish to preserve them in oil, try this tested recipe: https://www.healthycanning.com/marinated-mushrooms/
Elizabeth
Can you prepare your mushrooms, put them in jars at night time and only process them the next day?
Healthy Canning
Food safety issues aside, there would be food quality issues in doing that. They would go brown on you where sliced. And I wouldn’t even wash a day ahead, either. Do it all in one day.
sandy
I canned eight pints of mushrooms today, but when I got them out of the canner I noticed the water in the canner was brown and the mushrooms in some of the jars only had about two inches of water in them. I covered them with boiling water before I put them in the canner. They have all sealed. Are they okay?
Healthy Canning
Hi Sandy, I’m going to recommend that you take your dilemma to a Master Food Preservers group. They will be able to walk through it with you, and advise. Here’s one very helpful group, readily accessible on Facebook: https://www.facebook.com/UCCE-Master-Food-Preservers-of-El-Dorado-County-456649991034665
Cécile Stelzer-Johnson
That can happen when your canner carries more pressure than it should , has a bad seal and it is difficult to get to the proper pressure, or when you try to cool the canner too fast by running cold water on it.
Essentially, a quick change in pressure sucks the water out of the jars. That is why the water was brownish and there wasn’t much water left in the jars.
Barbara
Can you can mushrooms using the hot water bath method? If so, what is the process time?
Healthy Canning
Hi Barbara, the processing method for plain mushrooms is pressure canning only. Don’t have a pressure canner? You can water bath them if you raise their acidity levels by pickling them using a tested recipe. Here’s a delicious, tested recipe for marinated mushrooms: https://www.healthycanning.com/marinated-mushrooms/ . These make delicious, gourmet Christmas stocking stuffer gifts, too.
Cynthia
Everything I have ever read about mushrooms says NEVER to soak them. I assume the soaking gets rid of all grit whereas wiping with a paper towel may miss some? I am enjoying your site! Keep up the good work!you have provided a wonderful resource.
Healthy Canning
Hi Cynthia, that’s a great question. It’s a myth that you should never soak mushrooms. Here’s the reason: https://www.cooksinfo.com/mushrooms#soaking-mushrooms-in-water-myth
prbhat rout
nice to read about canning