Canning mushrooms

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

Course Side Dish
Cuisine American
Keyword Mushrooms
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 1 varies
Calories 54 kcal



  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 the mushrooms.
  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 (1/2 US pint) or half-litre (US pint) jars.

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