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Canned Mushrooms

A method for preserving mushrooms by canning them in sealed jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Ensure you are gathering mushrooms and not toadstools.

  2. Wash and blanch mushrooms in boiling water for 5 minutes.

  3. Plunge mushrooms quickly into cold water.

Pack and seal

  1. Pack mushrooms whole or in sections into Perfect Seal Jars.

  2. Fill jars with boiling water, adding 1 level teaspoon of salt for each quart.

  3. Seal jars with rubbers and tops, adjusting the spring as needed.

Sterilize and store

  1. Place jars in a boiler and sterilize for 1.5 hours.

  2. Press down the spring after sterilization.

  3. Wrap jars in paper before storing to prevent bleaching.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mushrooms
Are the main food being preserved, so their texture and flavour carry through the jar.
Coarse sea salt
Seasons the mushrooms and helps preserve them in the brine-like liquid in the jar.

The step that matters

Plunge mushrooms quickly into cold water. Cooling mushrooms right after blanching stops the cooking so they stay firm rather than soft and overcooked in the jar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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