Canning Mushrooms

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Canning Mushrooms – Whole or Sliced*

Quantity: An average of 14-1/2 pounds is neeed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints – an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic mushrooms with short stems, tight veils (unopened caps), and no discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms whole; cut large ones. Cover with water in a saucepan and boil 5 minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to the jar, if desired. For better color, add 1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C. Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommedations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Mushrooms in a dial-gauge pressure canner.

Canner Pressure (PSI) at Altitudes of
Style of Pack
Jar Size
Process Time
0 – 2,000 ft
2,001 – 4,000 ft
4,001 – 6,000 ft
6,001 – 8,000 ft
Hot
Half-pints or Pints
45 min
11 lb
12 lb
13 lb
14 lb

 

Table 2. Recommended process time for Mushrooms in a weighted-gauge pressure canner.

 
Canner Pressure (PSI) at Altitudes of
Style of Pack
Jar Size
Process Time
0 – 1,000 ft
Above 1,000 ft
Hot
Half-pints or Pints
45 min
10 lb
15 lb

* This document was extracted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA. Revised 1994.

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