Once a year, normally towards the end of the season, I order two cases of button mushrooms from one of the vendors at the farm market.
Last year I dehydrated both cases of mushrooms. We still have 2/3 of a half gallon jar left. This year I decided to can the mushrooms. The dehydrated mushrooms are great for sauces, soups and stews but they don’t do so well when you want to saute them.
Mr. S helped me slice up the mushrooms from the first case. I destemmed them and he sliced them, I washed them and then I started packing the jars.
I decided to use pint jars because I love mushrooms and because I don’t have any half pint jars. I cleaned the jars, put the lids in warm water (never boiling) and then filled them to 1 inch from the top with boiling water. Wiped the rims to make sure no debris would prevent the lids from adhering and then screwed on the rings finger tight. 9 pints per canner load. I’m not comfortable with double stacking them, it seems to be too much wiggle room for my liking.
During this entire process I had roughly 3 inches of water heating up in the pressure canner. I secured the lid, waited for it to begin venting and then let it vent for 10 minutes before putting the weight on the canner. Once the weight was on I let it build to 10# of pressure, reduced the heat to the level that I know will keep it at 10# and started the timer for 45 minutes which is correct for our altitude.
The only bad part about pressure canning is not having the ability to get busy doing something else. I need to be able to keep an eye on the gauge to insure that it stays at the right pressure. For this multi-tasking brain it’s challenging!
* Note I completely forgot to par cook the mushrooms so these were raw packed. From what I’ve been told they’ll still be good. If I had par cooked the mushrooms I would not have all that extra space in the jar and I would have used fewer jars. Live and learn to write down the directions!*
Roughly 3 1/2 hours later we have 25 pints of mushrooms canned and we’ve only finished once case! This breaks down to $1.36 per pint. I cannot honestly tell you if i’m saving money this year, but I know I will be next year when I don’t have to purchase all new jars.
What I can tell you is that these shrooms were grown in Canada to be sold here in Michigan. I know what they are and what is in the jar with them. No unnecessary ingredients were added. In addition to that, I know that we have plenty of mushrooms to last us through the winter and beyond.
This makes me happy.
Tonight after work I can the 2nd case and remember to par cook the mushrooms.
Happy Friday everyone! I hope your day is wonderful.