Mushrooms — Whole or Sliced — NCHFP
Tested NCHFP pressure-canning directions. Do not can wild mushrooms.
Ingredients
Mushrooms
- 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.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety: Do not can wild mushrooms. Use half-pint or pint jars only.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/mushrooms-whole-or-sliced/