Making and Canning Mushroom Soup
Mushroom soup is easy to can at home using this recipe and procedure.
  Pint
 Quart
Mushrooms, cleaned and sliced
 1/2 lb
 1 lb
Large Shallots, diced
 1
 2
Extra Virgin Olive Oil
 1-1/2 tablespoons
 3 tablespoons
Cooking Sherry
 1 tablespoon
 2 tablespoons
Clear Gel or Cornstarch
 2 tablespoons
 4 tablespoons
Chicken Stock or Broth
 1-1/2 cups
 3 cups
Salt
 1/4 teaspoon
 1/2 teaspoon
Pepper
 1/4 teaspoon
 1/2 teaspoon
Pressure Canner Processing
 45 minutes
 50 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Sauté mushrooms over high heat in olive oil until mushrooms are soft, or about
    five minutes. Meanwhile, heat the chicken stock to a simmer.
  3. Add sherry and Clear Gel to mushrooms, scraping constantly until all liquid is
    absorbed and then begin adding chicken stock continuing to stir in the Clear
    Gel, as you would for sauce or gravy.
  4. Add salt and pepper.
  5. Canning using hot pack method with 1” of headspace.
  6. Processing with a Pressure Canner 45 minutes for pints, or 50 minutes for
    quarts, at 11 pounds of pressure, or 10 pounds for a weighted gauge.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. Labeling and Storing
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© 2004 David G. Blackburn
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