Putting up mushrooms is one of the luxuries of canning when incredible produce comes your way that flavor wise can’t compare to anything that you could buy at the store. The second recipe for mushrooms, which is a continuation of “Pressure Canning Fresh Mushrooms” is a safe recipe that is a marinated brine that comes from the Complete Guide to Home Canning.
Jane my “mushroom” queen put up the second recipe as well using the marinated brine and they are fantastic. From Jane:“The marinated shrooms are soooooo good! I had one jar not seal so I got to taste it after processing. MMMMMMMM These will be great in an antipasto salad or just by themselves.”
- 7 lbs small whole mushrooms
- 1/2 cup bottled lemon juice
- 2 cups olive or salad oil
- 2-1/2 cups white vinegar (5%)
- 1 tbsp oregano leaves
- 1 tbsp dried basil leaves
- 1 tbsp canningor pickling salt
- 1/2 cup finely chopped onions
- 1/4 cup diced pimiento
- 2 cloves garlic,cut in quarters
- 25 pc. black peppercorns
- Prepare 9 half pint jars, lids, and rings. Sterilize the jars andkeep them in the hot water till its time for processing. Make sure to fillyour water bath canner and get the water to a simmer. Select very fresh unopened mushroomswith caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inchattached to cap.
- In a large stainless steel or enameled dutch add mushrooms. Addlemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drainmushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stirin onions and pimiento and heat to boiling.
Filling the jars:
- On a dishtowel place your hot jars and place 1/4 garlic clove and 2-3 peppercorns in each half-pintjar.
- Using your funnel in each jar and using a slotted spoon put the mushrooms mixture intothe jars leaving 1 ½” headspace. Using aladle then fill the jars with the oil/vinegar mixture leaving ½”headspace. Remove air bubbles and refill to the properheadspace with the liquid brine if necessary.
- Taking a clean papertowel wet itwith warm water and wipe the rims of the jars removing any food particles thatwould interfere with a good seal.
- Using your magic wand extract the lids fromthe hot water and place them on the now cleaned rims. Add your rings to thetops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jarsin the water bath making sure that the water covers each of the jars by 1 to 2inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot andturn up the heat under the canner and wait for the water to start boiling. Oncethe water has come to a boil start your timer for 20 minutes.
- When completeturn off the heat and remove the cover and let the jars sit for another fewminutes.
- Remove the jars and place them back on the dishtowel in a place thatthey will sit overnight to cool. Do not touch or move them till the nextmorning.
- Some time in the next hour yourjars will be making a "pinging" or "popping" noise. That isthe glass cooling and the reaction of the lids being sucked into the jar forproper sealing. Some recipes may take overnight to seal. Check your lids andreprocess any jars that did not seal.