Have you ever wanted to keep mushrooms fresh for longer? Canning is a super way to do that! It’s like giving mushrooms a longer vacation from going bad.
So, grab your favorite mushrooms, and let’s learn how to can them together step by step guide.
What You Need to Can Mushrooms ( Whole or Sliced )
Before diving into the world of canning mushrooms, it’s essential to gather all the necessary tools and ingredients. Here’s what you’ll need:
A Big Pot:
Look for a large, heavy-bottomed pot. It needs to be big enough to hold several jars and enough water to cover them by at least an inch.
Clean Jars with Lids:
Make sure your jars are free of chips or cracks and the lids are new to ensure a good seal. You can use pint or quart-sized jars, depending on how many mushrooms you plan to can.
A Stove:
Any reliable heat source will do, but a kitchen stove is most commonly used for canning.
Mushrooms:
Choose fresh mushrooms that are free from blemishes. You can can any type of mushroom, just make sure they’re cleaned and prepped.
Water:
You’ll need plenty of water, both for cleaning the mushrooms and for the canning process itself.
Salt:
Salt is used to flavor the mushrooms and also helps preserve them. Pickling or canning salt is best because it doesn’t contain additives that might cloud your jars.
Patience:
Canning is a methodical process that can’t be rushed. So take a deep breath and enjoy the journey!
Now that you have everything, you’re all set to preserve your mushrooms. Remember, cleanliness is key in canning.
Cleaning Your Mushrooms
It is important to clean your mushrooms, here’s how:
Brushing Off the Dirt
To clean mushrooms, gently brush them with a soft brush or paper towel. Start at the top and brush downwards. Avoid using water, as mushrooms absorb it quickly and become soggy.
Rinsing Them Quickly
Rinse dirty mushrooms under running water, rub off stubborn dirt, and pat them dry. Moisture affects their taste and cooking process.
Now that your mushrooms are nice and clean, they’re ready for whatever culinary adventure you have planned for them.
How To Can Mushrooms At Home Using Pressure Canner?
Here’s how you can can mushrooms at home using pressure canner:
Step 1. Slice Mushrooms!
To store or use big mushrooms for a recipe, chop them into smaller pieces. First, wash them gently to remove dirt, then pat them dry. Slice them carefully and aim for even pieces. Now you’re ready to can them for later use.
Step 2. Blanching Time
To preserve mushrooms, blanch them first. Blanching involves quickly dipping them in hot water. This step is crucial as it cleans the mushrooms and stops enzymes from affecting their flavor and color over time.
Here’s how to do it:
Fill a large pot with boiling water and add mushrooms. Boil for 2-5 minutes and remove mushrooms. Plunge mushrooms into ice water to stop cooking. Drain mushrooms well and pat dry.
Step 3. Making the Brine
To enhance the flavor and preservation of the mushrooms, you can also add a teaspoon of ascorbic acid powder to the brine.
This will help maintain better color and freshness. Remember to wear heat-resistant gloves when handling the hot brine to avoid burns.
Step 4. Preparing the Pressure Canner:
Next, place the filled jars inside the canner, making sure there is enough space between them for the steam to circulate. Close the lid securely and heat the canner until steam begins to escape from the vent pipe.
Allow the canner to vent steam for 10 minutes before placing the weight on top to pressurize the canner. Once the gauge reaches the recommended pressure for your altitude, start the processing time according to your recipe.
After processing, turn off the heat and let the canner cool down naturally before removing the jars. Always follow the manufacturer’s instructions and guidelines for safe pressure canning.
It is important to note whether your canner has a dial gauge or a weighted gauge, as this will affect the way you operate the pressure canner.
For dial gauges, you will need to monitor and adjust the pressure throughout the processing time to ensure it stays at the recommended level.
Weighted gauges, on the other hand, will jiggle or rock to indicate that the correct pressure is being maintained. Always refer to the manufacturer’s instructions for your specific type of gauge to ensure safe and successful pressure canning.
Step 5. Filling Up the Jars
Blanch the wild mushrooms, pack them in pint jars, pour hot brine over them, and leave half an inch headspace. Wipe the rims, put the canning lids on, and screw the bands fingertip tight.
Cut large or small to medium-size domestic mushrooms as needed, remove air bubbles, and pack hot mushrooms into the jars without canning lids.
Add a teaspoon of salt per pint, 500-milligram tablet of vitamin c, cooking liquid, and adjust pressure if necessary.
Processing the Jars:
Place the filled canning jars in the pressure canner, making sure they are not touching each other. Secure the lid and process at the recommended pressure for altitude & the time for can mushrooms.
USDA canning directions recommend that the canner lid be placed on the canner and the pressure be allowed to drop to zero before opening the lid. At this point, carefully remove jars and place them on a dishtowel to cool. Wash in clean water and check for tight veils and unopened caps.
Fill the pressure canner with cold water to a depth of 2 to 3 inches and add the hot jars to the canner. Process at 10 lbs of pressure for 45 minutes or 539 to 69 kpa per canner manufacturer’s instructions.
Once the processing time is complete, turn off the heat and allow the pressure to drop to zero. Remove jars and let them cool completely before storing. Follow USDA guidelines and reprocess any discolored or off food items.
Cooling and Storing:
Once the processing time is complete, turn off the heat and allow the pressure canner to cool naturally. Once the pressure is released, carefully remove the jars and let them cool to room temperature before storing in a cool, dark place.
Checking the Seal:
After the jars have cooled, check the seals by pressing down on the centre of the lid. If the lid does not move or make a popping sound, the jar is properly sealed. If a jar did not seal correctly, store it in the refrigerator and use it within a few days.
Enjoying Your Canned Mushrooms:
Canned mushrooms can be used in a variety of dishes, such as soups, stews, sauces, and stir-fries. They are a convenient pantry staple that can add flavor and nutrients to your meals all year round.
Hot Water Bath Canning
Water bath canning is a simple process to preserve your favorite fruits, jams, and pickles. Before you start, gather all your jars and check for any nicks or cracks to ensure they’re safe for canning.
Once you’ve got your clean jars ready, it’s time to fill them with your tasty treats, leaving a bit of space at the top, which we call ‘headspace’.
Preparing the Canning Pot
Now, grab a large pot – it should be big enough to fit all your jars with some room to spare. Fill the pot with water, but here’s the trick: the water should be an inch or two above the jar tops when they’re placed inside.
This is to ensure that the jars are completely submerged during the canning process, which is crucial for proper sealing.
Heating the Water
With your jars snug in the pot, it’s time to turn up the heat. Start warming the water, but keep an eye on it – you want it hot, yet not boiling.
Tiny bubbles are fine, but if it starts to roll with big bubbles, that’s boiling, and it’s too much. Adjust the heat as needed to maintain the right temperature.
The Canning Timer
Once the water is hot enough, set a timer for around 30 minutes. This time can vary depending on what you’re canning, so always check a reliable recipe for the exact time.
During this half-hour, the heat works its magic, cooking the contents and killing off any bacteria that could spoil your food.
Ensuring Safe Storage
After the timer rings, turn off the heat, but don’t be hasty – let the jars chill out in the water for a few minutes. This helps prevent any sudden temperature changes that could crack the glass.
When they’re ready, use a jar lifter to carefully remove the jars and place them on a towel to cool down. You’ll hear a satisfying ‘pop’ when the jars seal correctly, a sweet sound of success in canning!
Remember, patience is key in canning. Give your jars time to cool and check the seals before storing them away. With these steps, your delicious creations will be safely preserved for enjoying months down the road.
Cooling Down
To cool your sterilized mushroom jars, carefully remove them from the water bath with a jar lifter or tongs and place them on a towel or cooling rack.
Listen for a pop sound as the jars cool, indicating a proper seal. Let the jars stand for 12 to 24 hours, then check the seal before labeling with date and contents. Store in a cool, dark place and use the oldest jars first.
Storing Your Canned Mushrooms
To store canned mushrooms, keep them in a cool, dark place away from heat and light.
They can last up to two years, but once opened, use them within one to two days and refrigerate the jar. Always use a clean utensil, seal the jar tightly and prevent contamination.
Different Mushrooms You Can Preserve
Below are different varieties of mushrooms that you can preserve:
Button Mushrooms:
These common mushrooms are a great place to start. Button mushrooms are versatile and can be used in almost any recipe that calls for mushrooms.
When preserved, they maintain their texture and flavor, making them perfect for soups, stews, or as a pizza topping.
Shiitake Mushrooms:
Known for their meaty texture, earthy smell, and rich flavor, shiitake mushrooms are a favorite in Asian cuisine. When you preserve shiitake mushrooms, they become even more flavorful, which can enhance your dishes. They’re particularly good in stir-fries and risottos.
Oyster Mushrooms:
With their delicate and velvety texture, oyster mushrooms can elevate any dish. Preserving these can add a subtle, earthy flavor to your meals. They’re excellent in pasta dishes or as a side to a main course.
Chanterelle Mushrooms:
These are a bit more special due to their distinct flavor and vibrant color. Chanterelles can be a bit pricier, but they’re worth it for a gourmet touch. Preserved chanterelles work wonderfully in creamy sauces or as an accompaniment to grilled meats.
All these mushrooms can be preserved following the same basic principles we discussed earlier. Each type brings its own unique taste and texture to your table, making your homemade preserves a delightful addition to various recipes.
How To Use Home Canned Mushrooms? Canning Recipes
If you’re sitting on a stash of canned mushrooms, you’ve got a treasure trove of culinary possibilities! These versatile fungi are perfect for whipping up a variety of dishes.
Whether you’re stirring up a creamy sauce for your spaghetti or adding a hearty touch to your beef stew, canned mushrooms, which have been dehydrated, are ready to go.
Sauces and Gravies:
Imagine a rich, velvety sauce drizzled over your steak or chicken. With canned mushrooms, you can achieve that depth of flavor without much fuss.
Simply drain the liquid and toss them into your pan. As they cook, they’ll infuse your sauces with a savory mushroom taste that’s hard to beat.
Soups and Stews:
When the weather outside is frightful, a warm bowl of soup or stew is delightful – and canned mushrooms make it easy.
Since they’re already cooked, you just need to add them in the last few minutes of your soup’s simmering time. They’ll warm up and absorb the flavors of your dish, adding a nice texture and taste.
Pasta Perfection:
Pasta and mushrooms are a classic combo. Whether you’re tossing them into a tomato-based marinara or a creamy alfredo, canned mushrooms add that special touch.
They blend seamlessly with all types of pasta, from spaghetti to penne, and elevate your meal to the next level.
Pizza Topping:
Love pizza? Add canned mushrooms for extra flavor. Pair with cheese, pepperoni, and veggies. Drain well to keep crust crispy.
Not ideal for salads. Get creative in the kitchen with canned mushrooms for gourmet meals. Easy to use and delicious.
You Did It!
You now know how to can mushrooms at home. It’s a fun project and a great way to save those tasty mushrooms for later. Enjoy your homemade canned mushrooms in all your favorite recipes!