Laurel's Marinated Mushrooms (Easy Canning) Recipe - Food.com (2024)

FAQs

How do you preserve mushrooms for canning? ›

Leave small button mushrooms whole; halve or slice larger specimens. Steam over a small amount of boiling water for 10 minutes. Pack into hot, clean pint or half-pint canning jars. Add ½ teaspoon salt to each pint and 1/4 teaspoon salt for each half-pint.

Mushrooms should only be canned in half-pint and pint jars. It takes an average of 2 pounds of mushrooms per pint and 1 pound per half pint. Select brightly colored small to medium domestic button mushrooms. They should have short stems, tight veils (unopened caps), and no discoloration.

Pack mushrooms into 1/2 pint or pint jars leaving 1-inch headspace. Top with 1/4 tsp salt per half-pint jar (optional) and clean boiling water maintaining headspace; remove any air bubbles by running a plastic knife arouond the inside of the jar moving it up and down; adjust headspace as needed.

Place 1/4 garlic clove and 2-3 peppercorns in each clean half-pint jar and alternately fill with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2 inch headspace. Adjust lids and process half-pints in boiling water bath for 20 minutes. DO NOT CAN IN LARGER JARS.

Mushrooms are very perishable and they need to be stored in the right conditions. In order to keep them as fresh as possible, they should be stored at between 40–45 °F (4–7 °C). Your refrigerator is typically the best place to keep them this cool.

Taste and Texture

Fresh mushrooms offer a more satisfying texture and mouthfeel when enjoyed as a side dish or a prominent ingredient in recipes. On the other hand, canned mushrooms tend to blend well into cooked dishes like casseroles, stews, and chili, imparting their earthy flavour to the overall dish.

Although the bulk of the canned mushroom shelf will be of the white button kind, other mushrooms are available too. Shiitake and straw mushrooms are also available, brined and ready to eat, from the can as well as the typical button mushroom.

Small mushrooms can remain intact. Place the mushrooms in the saucepan and cover them with water. Bring the water to boil and allow the mushrooms to sit in the boiling water for five to ten minutes. Once boiled, place the mushrooms into the hot, clean mason jars and cover with water, leaving about a ½” of headroom.

Put mushrooms in a pot with water, bring to a boil and boil 5 minutes. Pack into hot quarter-litre (½ US pint) or half-litre (US pint) jars. Leave 3 cm (1 inch) headspace. If desired, per half-litre (US pint) jar add ½ teaspoon of salt or non-clouding, non-bitter salt sub as seasoning.

Once inoculated, seal the jar with the lid, and place it on a shelf at room temperature, away from direct sunlight. Depending on the species, the jars should colonize in 3-4 weeks. The colonization period for bottles is significantly longer than if using the bag method.

What is the liquid in canned mushrooms? ›

Canned mushroom liquid can add a savory flavor to your recipes. The canning fluid is perfectly safe to use—simply drain your mushrooms and set the liquid aside in a separate bowl. Then, mix a few spoonfuls of the liquid into your dish. The “liquid” is actually water, along with citric acid.

Drain and rinse your mushrooms well before using them. This will remove any excess salt, brine, or preservatives and improve their texture. For best results, sauté canned mushrooms before adding them to your dish. This will help any remaining moisture to evaporate and give them a richer flavor.

Place the mushrooms into sterilized pint jars. Cover in a light oil like avocado, or something a bit more robust like olive oil. Be sure the each mushroom is covered in oil to prevent spoilage. Place the lid on each jar and store in the fridge for at least a week before using.

Most mushrooms dry well. We recommend using a food dehydrator (follow manufacturer's instructions), or drying them in a barely warm (135 to 150 degrees Fahrenheit) oven. Slicing them into uniformly thin pieces can speed up the process. If you're using an oven, evenly space the mushrooms on ungreased cookie sheets.

Once collected, the mushroom must be handled carefully. Specimens should be wrapped in aluminum foil or waxed paper (never plastic!) for protection and moisture retention. A sheet of foil or paper is torn so that a collection can be rolled up inside with the ends twisted closed.

When it comes to cleaning and storing mushrooms, water is the enemy. Use a vegetable brush, another gentle brush or a dry cloth or paper towel to remove dirt before cooking. Alternatively, if you need to introduce a little water to clean your mushrooms, use a damp cloth or paper towel.