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canning mushrooms

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#1 Mrs.Hippie3



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Posted 02 May 2017 - 10:33 AM

7 lbs tiny mixed mushrooms
2 quarts water
1/2 cup bottled lemon juice
1 1/2 cups olive oil or 1 1/2 cups salad oil
2 1/2 cups white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon canning salt
1/2 cup onion, finely chopped
4 ounces pimientos, drained and chopped
12 -15 garlic cloves, whole, peeled
25 black peppercorns


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

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#2 Seeker2be


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Posted 02 May 2017 - 11:06 AM

Thank you>  I ve got 5 lbs of King Stropharius and more coming.  Drying is not enough!!!!

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#3 Juthro


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Posted 02 May 2017 - 12:05 PM

And if you would like to can non pickled mushrooms, here is the National Center for Home Food Preservations recipe for doing so with a pressure canner.

Mushrooms - Whole or Sliced

Quantity: An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints – an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.

PC for 45min @ 10psi for under 1000', and @15psi for over 1000' when using a weighted gauge.
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#4 Spooner


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Posted 02 May 2017 - 02:40 PM

Pretty yummy pickled and pressure canned.  Always try to keep a dozen pints maturing, but it is hard for me to stay out of the new batch once the old batch is emptied.  The pimentos only last a handful of months for me before they tend to fall apart, so I make two kinds, one with for early eating, and without for longer aging.

Edited by Spooner, 02 May 2017 - 02:46 PM.

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#5 fungi2bwith



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Posted 03 May 2017 - 01:22 AM

Damn MaH, You gettin' down with the cookin'.....You go girl...

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