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Pressure Canning Mushrooms

Pressure canning is a process for canning mushrooms while not utilizing vinegar to create an acid environment.

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Pressure Cooker (stock photo)

Caption

Have you had experience with this method? We would love to hear about your experiences so we can share them here.


Advantages of pressure canning


  • May be stored in pantry.

  • Can be flavored with herbs, etc. if desired

  • Works well for  substantial mushrooms, such as Bolete buttons, Chanterelles, Russula spp., etc.


Disadvantages of pressure canning


  • The pressure canning process is somewhat involved.

  • Does not work well for more delicate mushrooms.

  • Canning incorrectly can result in botulism, which can be fatal.

Objective:

Storage/Prep

Total Time:

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Suggested Mushrooms:

See code

Equipment and/or Ingredients

Required equipment: Pressure canning pot and rack; and sterilized canning jars and lids

Method

VERY IMPORTANT:  Canning non-acid food requires careful technique and the use of a pressure canner to prevent botulism. Caused by the bacterium Clostridium botulinum, botulism produces neurotoxins and can be fatal.


Instructions for pressure canning can be found in the Ball Blue Book Guide to Preserving, or similar books on pressure cooking and canning.

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