your mushrooms may look clean it is best to wash them once you’ve brought them
them in cold water for roughly 10 minutes will help to loosen
any dirt found on them. You’ll want to
wash the mushrooms a second time to remove any remaining dirt.
lot of people halve or chunk their mushrooms.
I advise you slice them using a mandolin or sharp kitchen
knife. I like to do things a little
differently, but give me a chance to tell you why.
Sliced mushrooms maintain a nice texture for
consuming vs. the rubbery texture you will often receive
from halving or quartering them.
Since the mushrooms have already been sliced they
can easily be added to foods such as – omelets, frittatas,
spaghetti, pizza, quiche or whatever you wish!
you have sliced the mushrooms blanch them in boiling water until they are
slightly soft, roughly between 3-5 minutes.
mushrooms gives you the ability to pack the jars tightly, preventing the
mushrooms from floating; providing you with jars that contain more
mushrooms than liquid.
When you’re done blanching, save the water! That wonderful dark brown liquid has an
amazing flavour and is packed with nutrients.
We like to can the used blanching water to use as a mushroom broth
are considered to be low in acidity and must be pressure canned unless
you plan on pickling them.
a slotted spoon, pack the jars (using 1/2 pint or pint jars) tightly, leaving a
1/2 teaspoon of lemon juice to each jar to help preserve the color of the
jars with boiling water, making sure to maintain a 1-inch headspace
air bubbles, make sure to add additional water if the fluid drops below the
the rim of the jars, I like to use the corner of a dishtowel dipped in vinegar
to clean the rims
lids and rings
can for 45 minutes at 10lbs
the jars from the pressure canner and allow to rest for 24 hours before