Home Canned Mushrooms with Salt Brine
Preserve fresh mushrooms through water bath canning with vinegar and salt brine. Mushrooms are blanched, packed into sterilized jars, covered with hot salt brine, then processed in a canning pot at 100°C for 30 minutes. Shelf-stable results keep in cool, dry storage.
Ingredients
- 3 ¼ pounds mushrooms, fresh
- water, for blanching
- 3 tablespoon vinegar
- 1 quart water, for brine
- 1 tablespoon salt
Instructions
- 1
Wash mushrooms to remove impurities.
- 2
Wash jars thoroughly and sterilize by boiling in hot water or baking in oven. Boil rubber rings separately to sterilize.
- 3
Bring a pot of water and vinegar to boil.
- 4
Blanch mushrooms in boiling vinegar water for about 5 minutes covered.
- 5
Drain mushrooms in a colander.
- 6
Place rubber gasket rings on jar lids.
- 7
Fill sterilized jars with blanched mushrooms.
- 8
Bring a pot of water and salt to boil to make brine.
- 9
Pour hot brine over mushrooms in jars, ensuring they are fully covered. Seal jars with latches.
- 10
Place sealed jars into a canning pot filled with water, covering jars completely. Close canning pot with lid and insert thermometer per canner instructions.
- 11
Bring temperature to 212°F, taking about 30 minutes.
- 12
Maintain heat at 212°F for another 30 minutes.
- 13
Remove jars and place on a clean kitchen towel to cool.
- 14
Once cooled, store on a shelf in a cool, dry place.
Tips
Ensure jars are completely submerged in the canning pot water for proper processing.
Mushrooms must be fully covered by brine to prevent spoilage.
Cool jars completely before moving or stacking to ensure proper seal formation.
Good to Know
Cool, dry shelf. Shelf-stable for 1 year when properly sealed.
Prepare entirely ahead. Mushrooms are shelf-stable when properly canned.
Use in soups, stews, pasta, or as a side dish. Open and consume within 3-4 days of jar opening.
Common Mistakes
Do not skip sterilization of jars and rings to avoid bacterial contamination and spoilage.
Do not underprocess jars at lower temperatures to avoid clostridium botulinum risk.
Do not fill jars above the brine level to avoid improper sealing.