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Home Canned Mushrooms Recipe
5 from 15 votes

Home Canned Mushrooms Recipe

This Home Canned Mushrooms recipe preserves fresh mushrooms by blanching in vinegar water and packing them in jars with a hot saltwater brine. The mushrooms are cooked briefly in boiling vinegar water to reduce spoilage, then sealed in sterilized jars with the brine. The jars are heated in a water bath to complete the canning process, ensuring safe storage and longer shelf life.

Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 5 jars
Calories: 68 kcal
Course: Others
Cuisine: French

Ingredients

To Blanch Mushrooms
  • 3.3 pounds mushrooms fresh
  • water
  • 3 Tablespoon vinegar
For the Brine
  • 1 quart water
  • 1 Tablespoon salt

Instructions

    Cup of Yum
  1. Wash your mushrooms to get rid of impurities.
  2. 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.
  3. Keep a pot with water to boil, add vinegar to it.
  4. 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.
  5. Drain your mushrooms with a colander.
  6. Prep your jars by placing the rubber gasket rings around the lid.
  7. Place mushrooms into the jars.
  8. Keep a pot with the water and salt to boil. This is your brine.
  9. Pour hot salt water brine over the mushrooms in the jars. Cover the mushrooms with the brine. Close jars with the latches.
  10. Keep the canning pot over a stove and place jars next to each other into the pot.
  11. Cover jars in your canning pot with water and close the pot with the lid. Place thermometr in as per canner instructions.
  12. Bring the temperature to 210° Fahrenheit/ 100° Celsius. This can take 30 minutes.
  13. Keep the heat at 210° Fahrenheit/ 100° Celsius for another 30 minutes.
  14. Take out jars when done and place on a clena kitchen towel to cool.
  15. 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

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%)

Nutrition Facts

Serving: 5 jars

Amount Per Serving

Calories 68

% 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.