Canning Mushrooms
Вставка
- Опубліковано 10 лют 2025
- How to Pressure Can Mushrooms. I'll show you how I make marinated mushrooms as well for a great appetizer!
Thank you for stopping by. Out the Back Door is a homesteading & outdoor channel. If you have any questions, please contact me at otbd2020@gmail.com. Have a wonderful day and God bless!
I am an Amazon affiliate. I may make a small portion on purchases made using these links. This will NOT cost you anything additional, but it will help the channel. Thank you for your support! 😊
Mushroom and Egg slicer - heavy duty
amzn.to/3UPzfQ2
ForJars Canning Lids affiliate link
forjars.co?sca_ref=1911262.OeQvKJxgVu
Discount code: BACKDOOR10
Recipe for Marinated Mushrooms - yield nine half pint jars
7 pounds small mushrooms
1/2 cup onion, finely chopped
2 cloves garlic, cut into quarters
1/2 cup bottled lemon juice
2 cups olive oil
2 cups white vinegar 5%
1 TBL dried oregano
1 TBL dried basil
1 TBL salt (non iodized)
25 black peppercorns
1 tsp red pepper flakes
Prep onion & garlic and set aside
Wash mushrooms well
Cut stems off, leaving 1/4" attached Leave small mushrooms whole or slice
Put mushrooms in pot, along with enough water to cover, then add lemon juice
Put pot on stove & bring to a boil and simmer covered 5 minutes
Drain mushrooms, discard liquid
Cover mushrooms to keep warm, set aside
In another pot, combine oil, vinegar, oregano, basil, & salt
Add onion
Bring to a boil, then carefully remove from heat
In each half pint jar put a piece of garlic, 2-3 peppercorns, 1/3 tsp salt, and 1/8 tsp red pepper flakes
Fill each jar with mushrooms, leave a generous 1/2" headspace
Fill each jar with the oil & vinegar mixture, stirring before each jar to ensure the contents are mixed well, leave a generous 1/2" headspace
Debubble jars, wipe rims with vinegar and place lids and bands on
Water bath process for 20 minutes (or steam can for 20 minutes)
I had quite a bit of the seasoned oil & vinegar left over so I canned that at the same time I did the marinated mushrooms. It makes a really good "Italian style" dressing for pasta & lettuce salads.
I love Mushrooms, raw or fried, fried mushroom sandwich yummy.
Hi Munkey. I worked at a health food store years ago and ran the deli. One of the favorite sandwiches was a Grilled Portabello Burger. I'd use Napa cabbage on the bottom of the bun so all the wonderful juices from the mushroom didn't make the multigrain bun soggy. Then I would grill up huge beautiful Portabello caps and add those next. I would make a sauce from goat cheese and sun dried tomatoes and smear that on the top bun. All I can say is NOW I'M HUNGRY FOR ONE!!! 😆
@@OuttheBackDoor OMG that sounds good, as for mushrooms I live in a medieval village here in England and some some reason mushrooms grow everywhere, and I do love a fried mushroom sandwich. 😁😁😁😁
@@VeeVeeVeeV Vee, check out my reply to Munkey on how I make my mushroom sandwich. wink wink
@@VeeVeeVeeV mushrooms fried in butter, thats it. soooooo good.
@@VeeVeeVeeV Anytime my dear! I'm looking forward to seeing how Munkey makes his!
going to try this
Hi Denise. I'm still on the hunt for more mushrooms on sale! I use my canned mushrooms in everything! 😊
This is very helpful, thank you! I also love marinated mushrooms, and I have enjoyed the recipe in the NCHFP book. I like your idea of slicing them, perhaps I will get an egg slicer thingy. That is probably excellent prep for stroganoff, etc. I hope I can find a similarly awesome deal on mushrooms!
Hi VagabondAnne. I use my canned mushrooms in everything! But the marinated ones go on my salads, sandwiches, pizzas, pasta salads, or straight into my mouth! 😊
Oh they look s o good I did mushrooms years ago when you could buy from the growers ,but now you can’t ,but I wii hav3 to watch for a sale,glad yo see you use Tattler lids I to started using them they were ex but this will be my third year using them so they will pay for them selfs great video thanks for sharing
Hi Val. I always keep an eye out about this time of year through April for deals on the mushrooms. And yes, it takes a little while to recoupe the price of the Tattlers but not as long as it did about 5 years ago when a package of metal flats was $1.29. Plus, you don't run out of lids. 😊
Just wanted to let you know, I have learned sooo much from your knowledge! I’m not one tho comment, but I love your videos. God bless you and your family.
Thank you so much! That means a lot to me and I'm glad the videos have been helpful. God bless. 😊🩷
I did not know you could can mushrooms. They look like they maintained their structure. I was thinking they’d disintegrate, but no 👍🏼 Thanks again for sharing how you can yet another food. I’m loving learning so much from you 🫙😊🍄
Hi Sandra. I'm watching for another sale on more mushrooms. I use them all the time. Portobello and Button mushrooms are hearty and can really well! 😊
Great video on canning mushrooms, Mickey! I normally can up two lugs at a time. I’ve never tried marinated mushrooms though. I have 10 quarts of sweet-and-sour chicken in my canner right now! Thanks again for a wonderful video. 👩🍳
Hi Debi. Oh, you need to try the marinated ones! I love them on pizza, sandwiches, & salads. 😊Sweet & Sour Chicken? I'm on my way for lunch with you!
Fabulous video. Thank you so much for this. I think it answered all my musroom canning questions 🙂
@wildandwoolly Hi wildandwooly. I'm glad this was helpful and I appreciate you watching. 😊
Love love these mushrooms
Hi Sharon. Home canned mushrooms are great, especially baby bellas. 😊
I use the plastic containers from the mushrooms as a seed starter, poke a few holes and your good to go.
Good idea! Thank you for sharing your tip. 😊
About a month ago I found 8 oz. Baby Portobello mushrooms on sale at Aldi. 1 bought 6 pkgs to try my hand at it. I used the half-pint jars and followed exactly the same as you have done. I loved the taste and texture and saved the mushroom broth and canned that as well. So much "food" out of an 8 oz. package. I am brand new to your channel and first discovered you during my canning bacon search. I have not cared for the outcome of most of the methods shared. I watched Rudy at Alaska Prepper and that made sense but he was purchasing precooked bacon from Costco and that is too pricy for me. I have about 15-18 packages of thick sliced Jimmy Dean bacon that is crammed in my small garage freezer and I need the space so I will try your method of partially baking before canning. Thanks for your easy and relatable videos!
Hi Robyn. I appreciate you watching the channel, thank you! I'm still on the lookout for mushrooms on sale because I use them so often. I want to put up more. And you right when you said you were able to get so much from a package of mushrooms. I like using the canned mushroom broth to cook rice in, making mushroom gravy, and in mushroom soup!
I've got more bacon in the freezer also but I think I'm going to do pint jars of bits and pieces this time. I use those in omelets, pasta salads, potato salad, hotdishes, and on lettuce salads. I'll probably do a video on that.
I'll also let you know that the older the canned bacon strips get, (over a year old) the easier they fall apart when taking them out of the jar. Just thought I'd give you a heads up on that. 😊
Oi minha querida que maravilha essa eu já vou fazer amo cogumelos .❤
lá Sandra. Eu realmente gosto de cogumelos também. Estou procurando mais vendas para poder colocar mais! 😊💗
Yay for canning MUSHROOMS! I bet you ARE pooped after a batch of mushrooms that big! I did pickled mushrooms years ago (like you might use in a cocktail). They were SOOO good! It turned out that my better half didn't like them except for a little bit of them in spinach salad. I still made my regular warm bacon vinegret with them. YUMMY! As for the rest of the little jars, I munched on them cold from the fridge! No guilt... nobody else missed them a bit! 🤣
Was the vinegret you used from the Ball book? I still haven't been able to unpack all my cookbooks or I would just look there. Thanks!
Hi Sandi. Yes, doing that big of a batch was time consuming and it pooped me out. 😆 Weren't you happy that you were the only one that enjoyed your pickled mushrooms? More for you! OK, normally I don't post actual recipes, but I'll make an exception for you... 😉❤
Marinated Mushrooms - yield nine half pint jars
7 pounds small mushrooms
1/2 cup onion, finely chopped
2 cloves garlic, cut into quarters
1/2 cup bottled lemon juice
2 cups olive oil
2 cups white vinegar 5%
1 TBL dried oregano
1 TBL dried basil
1 TBL salt (non iodized)
25 black peppercorns
1 tsp red pepper flakes
Prep onion & garlic and set aside
Wash mushrooms well
Cut stems off, leaving 1/4" attached Leave small mushrooms whole or slice
Put mushrooms in pot, along with enough water to cover, then add lemon juice
Put pot on stove & bring to a boil and simmer covered 5 minutes
Drain mushrooms, discard liquid
Cover mushrooms to keep warm, set aside
In another pot, combine oil, vinegar, oregano, basil, & salt
Add onion
Bring to a boil, then carefully remove from heat
In each half pint jar put a piece of garlic, 2-3 peppercorns, 1/3 tsp salt, and 1/8 tsp red pepper flakes
Fill each jar with mushrooms, leave a generous 1/2" headspace
Fill each jar with the oil & vinegar mixture, stirring before each jar to ensure the contents are mixed well, leave a generous 1/2" headspace
Debubble jars, wipe rims with vinegar and place lids and bands on
Water bath process for 20 minutes (or steam can for 20 minutes)
I had quite a bit of the seasoned oil & vinegar left over so I canned that at the same time I did the marinated mushrooms. It makes a really good "Italian style" dressing for pasta & lettuce salads.
I hope you give it a try! Have a blessed day! Mickey 😊
@OuttheBackDoor THANK YOU MICKEY!! You're the best. ❤️
@@sandijammes7761 Any time, Sandi! ❤
Hi n mc. Welcome to the channel! I water bath canned the marinated mushrooms that had oil & vinegar in them. The plain mushrooms were pressure canned. I hope that helps. 😊
It all depends on what the food is. I do some unconventional canning, and for that I look up the pH levels of everything that are going to be canned to decide if it can be WB canned or if I need to go the route of PC. I do pickled peppers and that has oil & I WB can those also, but both the peppers and the marinated mushrooms have vinegar, which is an acid that brings the pH down to an acceptable level for WB canning. Just because something has oil doesn't necessarily mean it's OK to WB can. Although most of the time it's ok. I hope that makes sense. 😊
I canned my first baby Bella’s and white mushrooms last year and I love them . Thanks
Hi Susie. I've only done the bellas from the store. now I'm "whispering" 🤭 my foraged black trumpets are good canned too! 🤣
Lol your secret is safe with me.
@@susiedurr9067 🤣🤣🤣🤣 thanks!
Awesome job on mushrooms! What a great price!!
Hi Red Gingerbread Pam. Thank you! When I see a great deal, I buy them up! 😊
@@OuttheBackDoor yes I totally agree
Oh how I would love 99cents..been watching for a sale but they are staying at 2.99 ..will have to give marinating a try.. Blessings ❤️
Hi Carolyn. Well, they're not on sale this week so I'm keeping my eyes open and will buy more if I find a good deal again! God bless 😊
Marvelous! My whole fam loves mushrooms. 1) What is the marinade recipe? 2) Video on the green grinder behind you. I have 150 pounds of wheat stored and a very small grinder. Thank you. God Bless and stay safe.
Hi Joey. My husband and I really like mushrooms too. I'm always foraging for mushrooms, normally the end of summer and fall. I haven't found a patch of morels yet for springtime foraging, so I stick with golden, purple, and black chanterelles, along with giant puffballs, boletes, and lobsters. Those are my main choice fungi!
The recipe for marinated mushrooms is listed below for you.
I do have the green grinder on my list of videos to do. Do you have hard red or soft white wheat berries put up? I've got both, hard for breads and soft for desserts. I also have rye, spelt and oat berries. Even a small grinder is better than no grinder! Have a blessed evening! Mickey 😊
Marinated Mushrooms - yield nine half pint jars
7 pounds small mushrooms
1/2 cup onion, finely chopped
2 cloves garlic, cut into quarters
1/2 cup bottled lemon juice
2 cups olive oil
2 cups white vinegar 5%
1 TBL dried oregano
1 TBL dried basil
1 TBL salt (non iodized)
25 black peppercorns
1 tsp red pepper flakes
Prep onion & garlic and set aside
Wash mushrooms well
Cut stems off, leaving 1/4" attached Leave small mushrooms whole or slice
Put mushrooms in pot, along with enough water to cover, then add lemon juice
Put pot on stove & bring to a boil and simmer covered 5 minutes
Drain mushrooms, discard liquid
Cover mushrooms to keep warm, set aside
In another pot, combine oil, vinegar, oregano, basil, & salt
Add onion
Bring to a boil, then carefully remove from heat
In each half pint jar put a piece of garlic, 2-3 peppercorns, 1/3 tsp salt, and 1/8 tsp red pepper flakes
Fill each jar with mushrooms, leave a generous 1/2" headspace
Fill each jar with the oil & vinegar mixture, stirring before each jar to ensure the contents are mixed well, leave a generous 1/2" headspace
Debubble jars, wipe rims with vinegar and place lids and bands on
Water bath process for 20 minutes (or steam can for 20 minutes)
I had quite a bit of the seasoned oil & vinegar left over so I canned that at the same time I did the marinated mushrooms. It makes a really good "Italian style" dressing for pasta & lettuce salads.
@@OuttheBackDoor Yes, I do have other bread berries. My wheat is hard red for bread. I only know Morel so that is the only mushroom. BUT, I have found three puffballs at 22 pounds or bigger. I bake bread and homemade jellies for the shut-ins at my church each month. Also have some for new visitors at church. Thanks for the recipe. When it is raining, I am canning something. When the sun is shining, I'm dehydrating. BTW, Liked, Subbed and Belled
@@joeyhardin1288 Joey, you have a servant's heart. 💗 Bless you! What did you do with the giant puffballs? I've cut steaks out of them and grilled them. I cut them up in small cubes and dehydrated them also. They're tasty in a stir fry or mock veal parmesan. Common names for some of the mushrooms I mentioned are the standard chanterelle, black trumpet, and pig ear mushrooms. I like pig ear over Portobello. I've done a couple of videos foraging mushrooms but I won't put them up until summer. Oh, and welcome to the channel and joining me on my journey. God bless and good night. 😊
@@OuttheBackDoor I sold all of the big ones. I have found several smaller and eaten them.
@@joeyhardin1288 Joey, what state do you live in. I'm assuming you're in the US?
You lifting that big bowl full mushrooms was kinda comical on my end.. I rooted for ya to get them all in the pot!!
Hi It's Me Zee-Zee. Thanks for cheering me on! The older I get, the heavier those big bowls and pots seem to get. 🤣😊
Thank you for a very informative & well done video. I can get mushrooms occasionally on sale, & I've given some thought to canning them, but never tried it. This gave me the information & hopefully, the motivation to try canning mushrooms. Intrigued by your slicer, & I'm wondering where you bought it? Thank you very much.
Hi Barb. I'm glad this was helpful! I see Aldi has button mushrooms on sale. I may need to go pick some of those up, too! 😊 Here's a link to where I got my slicer. amzn.to/3UPzfQ2
@@OuttheBackDoor Thank you very much! Happy Canning!
@@barbpanigot6536 You're very welcome and happy canning to you as well! 😊
Amazing! Do you have to cook them first? I feel they are being over processed with the cooking process to seal?
Hi Lynda. Yes, they need to be cooked first as I showed in the video. Portobello and Button mushrooms are hearty mushrooms. You'll have the same consistency as the store bought canned mushrooms. 😊
@@OuttheBackDoor Thank you so much!
You're very welcome! 😊
Can I do this with water bath ?
Hi Jenn. Although canning mushrooms isn't listed in my Ball Blue Book circa 1910-1923, I'm going to say to WB can them for 2 hours. I compared the density of the mushrooms with other similar vegetables that are WB canned for 2 hours. Just make sure you've got a kettle of boiling water ready to top off the WB as it evaporates. You don't want to allow the boil to slow down on the processing. I hope this helps.