Making and Canning Sliced Mushrooms
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Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
Make certain that you only can domestic mushrooms that
are certified as safe. Make certain there is no discoloration
and that the caps are unopened.
Use our handy conversion chart web page to convert the quantities
per jar into the total required for your canning batch size.

weights are always approximated..
1/2 Pint

1 lb.

2 lbs.
Boiling Water
as needed
as needed
Canning Salt
1/4 teaspoon
1/2 teaspoon
Ascorbic Acid
1/16 teaspoon
1/8 teaspoon
Pressure Canner Processing
45 minutes
45 minutes
Click here to watch us
use a pressure canner
in our Video Podcasts!
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect mushrooms for canning.
  3. Trim stems and soak mushrooms for ten minutes.
  4. Wash in clean water.
  5. Slice mushrooms.
  6. Boil covered in water for five minutes.
  7. Drain and reserve water for canning.
  8. Canning using hot pack method with 1” of headspace, and then adding boiling water,
    maintaining 1" headspace.
  9. Processing with a Pressure Canner 45 minutes for half-pints or pints, at 11 pounds, or
    10 pounds for a weighted gauge.
  10. For elevations above 1,000 foot level see Altitude Time Adjustments.
  11. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  12. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write:
© 2004 David G. Blackburn
A Simple Approach to Preserving Homemade Foods
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