Canning Mushrooms Recipes
LAUREL'S MARINATED MUSHROOMS (EASY CANNING)
I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 12-15 jars
Number Of Ingredients 12
Steps:
- Wash mushrooms and cut stems even with caps.
- Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
- Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
- In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
- Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
- Wipe rims, cover with sterilized lids and rings.
- Process in boiling water bath 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for full flavor to develop.
Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5
HOME-CANNED MARINATED MUSHROOMS
Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.
Provided by Kathy228
Categories Vegetable
Time 35m
Yield 6 half pints
Number Of Ingredients 11
Steps:
- Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
- Thoroughly wash soil off mushrooms.
- Cut off stems within 1/4 inch of cap.
- In a deep pot, place mushrooms with enough water to cover.
- Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
- While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
- To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
- Gently add the mushrooms and combine with the pickling marinade.
- Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
- Release bubbles. Wipe jar rims. Adjust caps.
- Process half-pints for 20 minutes in boiling water bath.
- Yield 6 half-pints.
Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5
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