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–+ servings
preserved mushrooms in a jar with fresh mushrooms around

Canned Pantry-Stocking Sliced Mushrooms

Stock your pantry with this sliced mushroom canning recipe that can be flavored as you please. Ready to use for pizzas, frittatas, quesadillas, and more, these mushrooms help preserve the harvest from the grocery store sale, or foraged from the woods.
This recipe is reprinted with permission from Pressure Canning for Beginners and Beyond, by Angi Schneider, Page Street Publishing, Co. 2021. 
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Prep Time 30 minutes
Cook Time 45 minutes
Rest Time 12 hours
Total Time 13 hours 15 minutes
Course Healthy Recipes
Cuisine Canning
Servings 18 half pints; 9 pints

Ingredients
  

  • 14 lbs. 6.4kg mushrooms (weight before stems are trimmed)
  • 5 cups 1.2 L water
  • 4 1/2 tsp. 27 g non-iodized salt (optional)
  • 1 1/8 tsp. 11 g ascorbic acid (optional)
  • Optional Variations per 1-pint 500-ml Jar:
  • 1/2 tsp. Worcestershire sauce
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. crushed red pepper flakes
  • For Serving Per 1-Pint 500-ml Jar:
  • 1 tsp olive or avocado oil OR
  • 1 tsp. butter optional

Instructions
 

  • Prepare the pressure canner, jars and lids. You'll need 18 half-pint (250 ml) or 9 1-pint (500-ml) jars. Fill the canner with a few inches (8cm) of water, according to the manufacturer's instructions, and put the canner on the stove over low heat with the jars inside to stay hot. This is a hot-pack recipe, so the water needs to be about 180°F (82°C).
  • Trim the mushroom stems, making sure to cut off any long woody stems. Soak the mushrooms in a large bowl or stockpot of cold water for 10 minutes. Wash the mushrooms in clean water. Slice the mushrooms into pieces of 1/4-inch (6-mm) thickness.
  • Put the sliced mushrooms in a large stockpot and cover with fresh water. Bring to a boil over medium-high heat and boil for 5 minutes.
  • In a separate small stockpot or teakettle, bring 5 cups (1.21 L) of water to a boil and gently boil while you pack the jars with mushrooms.
  • Remove the stockpot with mushrooms for the heat. Using a slotted spoon, pack the mushrooms into the jars, leaving a generous 1 inch (2.5 cm) of headspace. Add 1/4 teaspoon of non-iodized salt to half-pint (250-ml) jars and 1/2 teaspoon of non-iodized salt to 1-pint (500-ml) jars. For better color, add 1/16 teaspoon of ascorbic acid per half-pint (250-ml) jar and 1/8 teaspoon of ascorbic acid per 1-pint (500-ml) jar. Add any optional flavoring variations, if desired.
  • Add the boiling water to each jar, leaving 1 inch (2.5 cm) of headspace. Remove the bubbles with a bubble removal tool and recheck the headspace. Add more boiling water to the jars to maintain the correct headspace. Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner.
  • Process the jars, according to the manufacturer's instructions, at 10 psi (69 kPa) for 45 minutes for half-pint (250-ml) and 1-pint (500-ml) jars, adjusting for altitude if necessary (see page 21 of Pressure Canning for Beginners and Beyond).
  • After processing, allow the canner to depressurize naturally, then remove the jars and let them cool on the counter for at least 12 hours. Check the seals and store the jars for up to 1 year (see page 28 of Pressure Canning for Beginners and Beyond).

Notes

Optional Variations per 1-pint (500-ml) Jar:
  • 1/2 tsp. Worcestershire sauce
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. crushed red pepper flakes
For Serving Per 1-Pint (500-ml) Jar:
  • 1 tsp olive or avocado oil OR
  • 1 tsp. butter (optional)
For serving, Pantry-Stocking Sliced Mushrooms can be used right out of the jar and added to pizza and sandwiches. You can add them to omelets, quiches, pasta sauces and casseroles, or drain the liquid and sauté them in a little butter or oil until caramelized, if desired.
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