Emily Johnson
Canning mushrooms is a great way to preserve fresh mushrooms and enhance their flavour. The process involves cooking mushrooms in a water bath canner, which is a safe method for high-acid foods. However, mushrooms are a low-acid food, so it is generally recommended to use a pressure canner to reach a high enough temperature for safe preservation. Nevertheless, with the right equipment and careful preparation, you can easily can mushrooms at home using the water bath method.
| Characteristics | Values |
|---|---|
| Required equipment | Water bath canner, canning jars, vinegar, lemon juice, olive oil, garlic cloves, salt, oregano, basil leaves, crushed red pepper flakes, candy or jelly thermometer, paper towels, canning tongs, stainless steel stockpot, stove, oven, rubber rings, ladle, spatula, pressure canner, glass bowl, funnel |
| Preparation | Clean and wash mushrooms, trim stems, soak in cold water, boil in water, vinegar or lemon juice, add spices, place in jars, cover with brine or salt water, boil jars in water |
| Safety | Use only recipes with tested proportions of ingredients, do not alter vinegar, food or water proportions, use canning or pickling salt, do not use corn syrup or honey, use white distilled or cider vinegar, use food-grade lime, do not store home-pickled eggs at room temperature, wash and cook food adequately, use pressure canner for low-acid foods |
| Storage | Store in a cool, dark, dry place for up to 18 months |
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What You'll Learn
Clean and trim mushrooms
To can mushrooms, you must start by cleaning and trimming them. First, trim off and discard the stem ends of the mushrooms. Then, fill a sink, large pot, or bowl with cold water and soak the mushrooms for 10 minutes to loosen any dirt. After soaking, wash the mushrooms well to remove any remaining dirt.
Once the mushrooms are cleaned, you can choose to slice them into smaller pieces. If the mushrooms are large, you can cut them in half or into quarters. However, it is not necessary to cut the mushrooms if you prefer to keep them whole.
After trimming and slicing the mushrooms, place them in a pot with water and bring it to a boil. Boil the mushrooms for a short time, usually about 5 minutes, to blanch them. Blanching helps to kill any remaining germs on the mushrooms and prepare them for canning.
Overall, cleaning and trimming mushrooms is a crucial step in the canning process. It ensures that the mushrooms are free of dirt and bacteria, and it also prepares them for the proper size and shape for canning.
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Soak and boil mushrooms
Soaking and boiling mushrooms are crucial steps in preparing them for canning. Here is a detailed guide:
Soaking Mushrooms
Before canning mushrooms, it is important to clean and prepare them properly. Start by trimming any discoloured or bruised parts of the mushrooms, including the stems. Removing any bruising or discolouration ensures that only the freshest parts of the mushrooms are used. Place the mushrooms in a sink, a large pot, or a bowl filled with cold water. Allow the mushrooms to soak for about 10 minutes. This soaking process helps to loosen and remove any dirt or impurities. After soaking, remember to rinse the mushrooms thoroughly under clean water.
Boiling Mushrooms
After soaking and rinsing, it is time to boil the mushrooms. Boiling is an essential step in the canning process as it kills any remaining germs and helps to heat the mushrooms through. It is important not to overcook the mushrooms, as they will be preserved and further heated during the canning process. Place the cleaned mushrooms in a large pot or saucepan and cover them with fresh water. Bring the water to a rolling boil. Once boiling, set a timer and let the mushrooms cook for approximately 5 minutes. You may also add a small amount of salt to the water to create a brine solution, which can help enhance the flavour of the mushrooms.
Additional Tips
- It is important to use only fresh, firm mushrooms that are free from spoilage.
- When boiling, be careful not to overfill the pot with water, as you want to avoid having too much water left over after boiling.
- Do not skip the soaking step, as it helps to remove dirt and impurities, ensuring a better final product.
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Prepare the jars
Preparing the jars for canning mushrooms in a water bath is a straightforward process, but it requires careful attention to detail to ensure the safety and quality of the final product. Here is a step-by-step guide to preparing the jars:
Clean and Sterilize:
Start by gathering the jars and ensuring they are suitable for canning. Standard canning jars with self-sealing lids are recommended. Clean the jars thoroughly with soap and warm water, or wash them in a dishwasher. Sterilize the jars by submerging them in a large pot of boiling water for at least 10 minutes. Alternatively, you can sterilize them in a hot cycle of your dishwasher. Proper sterilization is crucial to prevent spoilage and the growth of harmful bacteria.
Prepare the Mushrooms:
While the jars are sterilizing, prepare the mushrooms. Clean the mushrooms by brushing or washing them in cold water to remove any dirt. Trim the stems so they are no longer than 1/4 inch (6 mm) from the mushroom cap. You can choose to cut large mushrooms into halves or smaller pieces, but it is not necessary. Soaking the mushrooms in cold water for about 10 minutes can help loosen and remove any stubborn dirt.
Fill the Jars:
After sterilizing, carefully remove the jars from the hot water using tongs or a jar lifter and place them on a clean surface. Working quickly, fill each jar with the prepared mushrooms, leaving about 1/2 inch (13 mm) of headspace. You can pack the mushrooms tightly, but do not crush them. Leave some space for the brine or salt water solution. If desired, add spices or herbs to taste, such as garlic, oregano, basil, or red pepper flakes.
Add the Brine:
Prepare a brine solution by boiling water with salt. You can also add vinegar to the brine, following a tested recipe to ensure the correct proportions. The brine should be hot when added to the jars. Carefully pour the brine over the mushrooms in the jars, ensuring they are completely covered. Maintain the recommended headspace, leaving about 1/2 inch (13 mm) from the rim of the jar.
Seal the Jars:
Wipe the rims of the jars with a clean, damp cloth or vinegar-moistened paper towel to remove any food residue. This step ensures a proper seal. Secure the lids tightly onto the jars. You may use self-sealing lids or two-piece lids with a ring and a flat lid, tightening them with your fingertips or a jar-tightening tool.
Once the jars are filled, sealed, and cooled, they are ready for the water bath canning process. Remember to follow specific instructions for processing times and temperatures, adjusting for altitude as necessary.
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Add mushrooms to the jars
To add mushrooms to the jars, start by cleaning them. You can either brush or wash them. If you are washing them, soak the mushrooms in a sink or a large pot or bowl of cold water for 10 minutes to remove any dirt. Then, trim the stem ends and cut the mushrooms into halves or quarters if they are large. Next, place the mushrooms in a pot of water and bring it to a boil. Boil the mushrooms for about 5 minutes to blanch them and kill any germs. Drain the mushrooms and pack them into clean, sterilized jars, leaving about 1/2 inch to 1 inch of headspace. You can add 1/4 teaspoon of salt per half-pint jar if desired, but this is optional.
Now, you will create a brine to preserve the mushrooms. In another saucepan, combine vinegar, olive oil, garlic cloves, salt, oregano, basil leaves, and red pepper flakes. Bring this mixture to a boil, stirring well. Ladle the hot brine over the mushrooms in the jars, ensuring the brine covers the mushrooms and maintains the appropriate headspace. You can use a plastic knife to remove any air bubbles. Wipe the rims of the jars with a vinegar-moistened paper towel to ensure they are clean. Then, fix the lids securely onto the jars.
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Seal the jars
To seal the jars, first, wipe the rims. Then, put the lids on the jars. Place the jars in a canner filled halfway with warm water (120º to 140º F). Add hot water to a level 1 inch above the jars. Heat the water to a temperature of 180º to 185º F for 30 minutes. Check with a thermometer to ensure the water stays at this temperature for the entire duration.
You can also seal the jars by placing them in a canning pot over the stove. Cover the jars with water and close the pot with its lid. Bring the water to a temperature of 210º Fahrenheit/ 100º Celsius. This can take up to 30 minutes. Maintain this temperature for another 30 minutes. Remove the jars and place them on a clean kitchen towel to cool. Once cooled, store the jars in a cool, dry place.
It is important to note that the processing time and temperature may vary depending on the size of the jars and the altitude at which you are canning. For example, at altitudes above 300 meters or 1000 feet, you may need to adjust the pressure. Always refer to reliable sources and recipes for specific instructions and guidelines.
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