Canned mushrooms are a staple for the Beasley family, and these freshly canned ones are a treat. They are great in omelets, pasta sauce, or when combined with the Beasleys’ canned asparagus.
MAKES: about 3 pint jars
INGREDIENTS:
- 6 pounds small white or brown mushrooms
- Boiling water
INSTRUCTIONS:
- Carefully clean each mushroom with a soft brush or damp paper towel to remove all dirt. Rinse under cold water and drain well.
- Cut off the stems and discard. Leave small mushrooms whole and cut large mushrooms in half.
- Place the mushrooms in a 6-quart stainless steel stockpot and add enough water to cover. Bring to a boil over medium-high heat, then reduce the heat and boil for 5 minutes. Remove the pot from the heat.
- Using a slotted spoon, pack the mushrooms into hot jars, leaving 1-inch headspace. Ladle the boiling water into the jars, covering the mushrooms and maintaining the 1-inch headspace. Remove any air bubbles. If necessary, add more liquid to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars for 45 minutes at 11 pounds of pressure in a dial-gauge pressure canner or at 10 pounds of pressure in a weighted-gauge pressure canner.
- After the processing time is complete, remove the canner from the heat. Let the pressure return to zero before removing the jars from the canner. Let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- Never can wild mushrooms because they might contain harmful bacteria.
