Making and Canning Tomato Sauce with Mushrooms
This recipe for tomato sauce with mushrooms is easy to can at home using the
steps below. It is handy to have on the shelf for quick vegetarian dinners.  You
may use a button mushroom or one with a little more flavor like a Morelle
mushroom, or a blend of your favorites.
Ingredients:
 Dinner:
 Canning:
  2 cups
 18 pints or 9 quarts
Tomatoes
 6 large whole
 15 pounds
Mushrooms
 1/2 pound
 10 pounds
Olive Oil
 2 tablespoons
 1 cup
Salt
 1 teaspoon
 3 tablespoons
Pepper
 3/4 teaspoon
 1 tablespoon
White Wine (Optional)
 1/2 cup
 1 bottle (75 cl.)
Herbs (Optional)
 1/4 cup
 2 cups
Lemon Juice
 For canning only
 3/4 cup
1. Coarsely chop your
preferred mushrooms or any
combination of your favorites.
 2. Heat olive oil. Sauté
mushrooms over medium heat
for approximately 10 minutes.
Sprinkle with salt and pepper.
 3. If desired, Blanch and peel.
Chop the tomatoes and add
them with the wine. Stir well and
bring to a simmer for approx. 30
minutes or longer for a thicker
sauce.

Add optional herbs such as
oregano, rosemary and/or thyme
according to taste.

If canning, add lemon juice.
For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.  
Processing with a Water Bath; 30 minutes for pints or 35 minutes for quarts at 212 degrees.  For
elevations above 1,000 foot level see Altitude Time Adjustments.  After processing, remove from
boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Click on: Tomato Sauce with Mushrooms for other delicious recipes with this sauce
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© 2004 David G. Blackburn
CanningUSA.COM
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