Canning Mushrooms

Whole or Sliced*

Quantity: 

An average of 14-1/2 pounds is needed 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-sized 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 according to the recommendations in Table 1 or Table 2, depending on the canning method used.

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

Back to Mushroom Preparation