Canned Fresh Mushrooms

2 bags of sliced mushrooms = 3 1/2 pint jars

I decided to pressure can some fresh mushrooms. I started with 2 bags of fresh sliced mushrooms. I put them in water to soak a few minutes and wash them. Even though the bags say they are prewashed, a lot comes off in the water. Drain the water.

Add them to a pot of plenty of water and cook them. After they come to a boil for 5 minutes or less, take off of the heat. You will drain them again because this water will be brown colored.

Meanwhile, get your pressure canner and jars ready. Also, I heated a 4 cup measuring cup with water in the microwave to bubbling. You will fill each jar with 1 inch headroom. Fill each jar with strained mushrooms. I put 1/8 tsp of canning salt in each jar. Fill the jar up with the clean hot water. Seal up and put them in readied canner.

Process under pressure for 45 minutes.

At least you know that your jarred mushrooms will never taste metallic like the canned mushrooms from the store. I think some good variations could be adding garlic and herbs.