How to Can Mushrooms - Getting Off The Grid
Today was one of those days that you get every now and then, while shopping I spotted a sale on baby Bella mushrooms and I jumped on it.
Seventy nine cents a package and they were fresh! I bought six packages.
Canning mushrooms is very easy and worth the little trouble involved.
You`ll need :
A pressure canner, canning jars with lids and rings. A large cooking pot, a slotted spoon.
Lets get started.
Put the mushrooms into the sink and fill with water, soak the mushrooms a few minutes to loosen up the dirt, rinse them well in cold water.
Slice the mushrooms and set them aside.
Put the pressure canner on the stove and add 1 tablespoon of vinegar to three quarts of water, turn the heat on to get the water hot but not boiling.
Put the mushrooms in the large cooking pot and cover with water, bring to a boil for five minutes, remove from heat and fill your sterile canning jars with mushrooms and liquid, 1/2 teaspoon of canning salt and 1/8 teaspoon of fruit fresh , leaving one inch of head space.
Wipe the rim of the jars clean and apply the new canning lid and ring.
Put the jars into the pressure canner. Process for 45 minutes.
Remove from heat and allow to cool in the pressure canner, after about thirty minutes the valve should be down letting you know its cooled enough to open. Remove the jars to a towel and leave till completely cool. Check seal on top, if its down in the middle its sealed properly, if it " pops" its not sealed. Store these in the refrigerator and use within a week.
Having your own home canned mushrooms gives you the freedom to know what is added, you can control the salt and leave off the fruit fresh.
How to use your home canned mushrooms:
I like to drain them and add to my spaghetti or pizza. I also like to use the mushrooms and the liquid to make homemade brown mushroom gravy.
By Andria Perry
Photos By Andria Perry