Skip to main content
Main

Mushrooms Preserved in Cans

Mushrooms preserved in canned jars by acidulated water, lemon juice, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Mushroom and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,633 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mushrooms Preserved in Cans

Ingredients

Directions

Prepare

  1. Trim and wash the mushrooms in cold acidulated water, then drain them.

  2. In a saucepan, combine the mushrooms, lemon juice, water, and salt.

Cook and cool

  1. Cover the saucepan and cook over medium heat for 5 minutes.

  2. Transfer the mushrooms to an earthen bowl and let them cool, then drain off the moisture.

Can and process

  1. Pack the mushrooms into pint tin cans, adding enough juice to cover them.

  2. Seal the cans and boil them in a hot water bath for 2 hours.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Form the main body of the preserved dish, softening as they cook and holding their shape in the jar.
Lemon juice
Adds acidity that helps keep the mushrooms pale and supports safe preservation in the can.

The step that matters

Boiling the sealed cans in the hot water bath for 2 hours. Mushrooms are low-acid, so the sealed cans need enough sustained heat to destroy spoilage microbes. Shortening the time or skipping the full processing can leave the food unsafe to store.

“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.

More canned mushrooms recipes

Creamed 3 See all 8 →

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes