Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Domestic mushrooms canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Half-pint or pint |
| Headspace | 1 inch |
| Quantity | About 7½ lb per 9 half-pints or 14½ lb per 9 pints |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Domestic mushrooms timeline
- Prepare: Use cultivated mushrooms; trim, wash, and leave small mushrooms whole or cut larger ones.
- Pack: Boil 5 minutes, pack hot, and cover with fresh hot water.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for domestic mushrooms
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Half-pint or pint Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Select only domestic cultivated mushrooms; never wild mushrooms.
- Trim and wash, then leave small mushrooms whole or slice larger ones.
- Boil 5 minutes and pack hot with fresh hot water.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Do not can wild mushrooms, use quart jars, or substitute boiling-water processing.
What is domestic mushrooms?
This tested process pressure cans domestic cultivated mushrooms whole or sliced.
Before you begin
- Do not use wild mushrooms.
- Use half-pint or pint jars only.
- Salt is optional: ½ teaspoon per pint.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Half-pints or pints | 45 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Half-pints or pints | 45 min | 10 psi | 15 psi |
Mushrooms — Whole or Sliced — NCHFP
Ingredients
- 14 1/2 lb domestic mushrooms average for 9 pints
- 1/2 tsp salt optional per pint
- fresh hot water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 9 Canning jars Half-pints or pints only.
- 9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Trim stems and discolored parts. Soak 10 minutes in cold water to loosen dirt; wash in clean water. Leave small mushrooms whole and cut larger ones.
- Cover with water and boil 5 minutes. Pack hot mushrooms, leaving 1-inch headspace.
- Add optional salt and fresh hot water, maintaining 1-inch headspace.
- Pressure process half-pints or pints for 45 minutes.
- Dial gauge: 11/12/13/14 psi by 2,000-ft altitude bands through 8,000 ft. Weighted gauge: 10 psi through 1,000 ft; 15 psi above.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.How to serve domestic mushrooms
Drain and heat, or add after opening to sauces, soups, omelets, casseroles, and pizza.
Domestic mushrooms questions
Can wild mushrooms be canned?
No. NCHFP explicitly limits this process to domestic mushrooms.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Whole versus sliced mushrooms
Small domestic mushrooms may remain whole; larger ones may be cut. Both are boiled 5 minutes and use the same process.
Domestic mushrooms troubleshooting
Why did the mushrooms float?
Pack hot mushrooms evenly without crushing; some floating can occur as air leaves the tissue.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Mushrooms – Whole or Sliced”. Official NCHFP/USDA pressure-canning process.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Typical canning season
Season: Fall
Months: September, October, November
How much of the main ingredient should I grow?
8–16 lb of Mushrooms per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.