Canned Mushrooms

Fresh mushrooms preserved in jars using a pressure canner.
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Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Servings 1 varies



  • Mushrooms approximately 2 lbs. per pint jar
  • Salt (optional)
  • Water



  • Pull off stems and cut off any brown spots. Discard or add to compost pile.
  • Soak in cold water for 10 minutes to loosen any dirt then wash mushrooms in clean, cold water.
  • Cut large mushrooms in halves, quarters, or slices. Leave small mushrooms whole, if desired.


  • Put mushrooms in a large pot and cover with water. Bring to a boil. Boil for 5 minutes.


  • Pack hot mushrooms into hot pint or half-pint jars leaving 1-inch of headspace. Add salt (optional) ¼ tsp. per half-pint, ½ tsp. per pint. Top off with liquid from pot leaving 1-inch headspace.
  • Remove bubbles from jars and adjust headspace if needed. Wipe jar rings and add lids and jar rings.
  • Process in a pressure canner at 10 lbs weighted gauge or 11 lbs dial gauge for 45 minutes. Adjust pressure for altitude if necessary.
  • Check lids and allow jars to fully cool before storing.


Keyword Canning, Hot Pack, Pressure Canning, Vegetables