Home Canned Mushrooms Recipe
User Reviews
5
Home Canned Mushrooms Recipe
Description
In this Home Canned Mushrooms Recipe, fresh mushrooms are first cleaned thoroughly to remove impurities. The mushrooms are then blanched in boiling water containing vinegar for about five minutes, which helps kill bacteria and prepare them for preservation. The blanching process preserves the mushrooms' texture and safety for canning. Sterilized jars fitted with rubber gasket rings are packed with the blanched mushrooms, and hot saltwater brine is poured over them to cover completely. The jars are sealed and placed into a pot filled with water to a level covering the jars, then heated to 210°F as part of the canning process to ensure sterilization and proper sealing.
This technique results in shelf-stable canned mushrooms that can be stored at room temperature. Using red rubber rings is recommended since white ones may not seal as effectively. The recipe includes recommended jar sizes, typically 12 oz and 6.75 oz jars with gasket rings. Proper sterilization of jars, lids, and rubber rings is important to prevent spoilage.
Ingredients
To Blanch Mushrooms
- 3.3 pounds mushrooms fresh
- water
- 3 Tablespoon vinegar
For the Brine
- 1 quart water
- 1 Tablespoon salt
Instructions
- Wash your mushrooms to get rid of impurities.
- Wash your jars well and sterilize them by either boiling them in hot water or by placing them into the oven to bake. That kills all the germs. Also boil your rubber rings.
- Keep a pot with water to boil, add vinegar to it.
- Place mushrooms into the boiling water and blanch them (cook a short time) for about 5 minutes covered. That kills off all the germs too.
- Drain your mushrooms with a colander.
- Prep your jars by placing the rubber gasket rings around the lid.
- Place mushrooms into the jars.
- Keep a pot with the water and salt to boil. This is your brine.
- Pour hot salt water brine over the mushrooms in the jars. Cover the mushrooms with the brine. Close jars with the latches.
- Keep the canning pot over a stove and place jars next to each other into the pot.
- Cover jars in your canning pot with water and close the pot with the lid. Place thermometr in as per canner instructions.
- Bring the temperature to 210° Fahrenheit/ 100° Celsius. This can take 30 minutes.
- Keep the heat at 210° Fahrenheit/ 100° Celsius for another 30 minutes.
- Take out jars when done and place on a clena kitchen towel to cool.
- Once cooled store on a shelf in a cool and dry place.
Notes
- Use jars with red rubber gasket rings instead of white for better sealing reliability.
- Sterilize jars and rubber rings before use to ensure food safety.
- Blanch mushrooms about 5 minutes in boiling vinegar water to reduce bacteria before packing.
- Fill jars completely with mushrooms and cover fully with hot saltwater brine before sealing.
- Process canned jars in a water bath at 210°F for proper preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5jars
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1420mg | 59% |
| Potassium | 952mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
