While shopping at Aldis, they not only had onions on sale, but they had mushrooms on sale for $0.69, so I bought 12! What am I going to do with these mushrooms, especially since I already have a bunch of dehydrated ones? I’m going to can these so that they can easily be added to homemade pizzas, etc. Mushrooms have to be pressure canned. They CANNOT be water bath canned. I followed the instructions in the Ball Complete Book of Home Preserving.
First, trim stem ends & any discolored areas. Soak in cold water for 10 minutes. Drain & rinse well. Aren’t they pretty?!
I sliced my mushrooms with an egg slicer, then placed them in a lemon juice solution to keep them from browning. Next I placed the mushrooms in a stock pot with enough water to cover & bring to a boil over medium-high heat; boiling for 5 minutes.
I drained the mushrooms, discarding the liquid, and the packed them into half-pint jars (half-pint or pint jars ONLY). Next, I ladled fresh boiling water over the mushrooms, leaving 1-inch headspace. Then, I pressure canned them for 45 minutes at 10 pounds of pressure. (The pounds of pressure & time are the same for half-pints and pints).
And a close-up look:
I think they turned out beautifully! This is the first time that I’ve canned mushrooms, but I can guarantee that it won’t be the last. I first read about it over at A Working Pantry, so I knew that when I came across another good sale on mushrooms, I was going to give it a try. (Thank you, Patsy!) They were so easy to do.
My oldest daughter thought they were store-bought canned mushrooms! LOL I guess that means I did a good job, then! Just one less thing that I have to buy that’s precanned/processed.
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