🍄 Canned Mushrooms
3 lbs in 6 Half-Pints (Worth It? Yes!)
📌 In This Article
🍄 The Mushroom Story
"3 lbs of mushrooms in 6 half pints. Don't know if it's worth it but canned mushrooms are so expensive these days."
Have you seen the price of canned mushrooms lately? It's getting ridiculous. A tiny little 4-ounce can costs almost as much as a pound of fresh mushrooms!
So I decided to can my own. I bought 3 pounds of fresh mushrooms, and it yielded exactly 6 half-pint jars. I wasn't sure if it was worth the effort, but when you break down the cost, it absolutely is. Plus, they taste so much better than the rubbery store-bought ones.
💬 The verdict: "Don't know if it's worth it but canned mushrooms are so expensive these days." — It is *definitely* worth it.
💪 Is It Worth It?
Yes, It's Worth It!
💰"Canned mushrooms are so expensive these days."
Saves Money
Pennies per jar
Better Texture
No rubbery bites
Shelf Stable
Up to 1 year
Fresh mushrooms, canned at home, ready for soups, stews, and pizzas.
Home-canned mushrooms are perfect for soups, stews, gravies, pizzas, and casseroles. And because you control the process, you know they're clean and safe.
📦 Ingredients
🍄 For the Canned Mushrooms
- 🍄 3 lbs fresh mushrooms – white button, cremini, or a mix
- 💧 Water or broth – for covering
- 🍋 1 tbsp bottled lemon juice – per quart of water (optional, to prevent browning)
- 🧂 1 tsp salt – per pint jar (optional)
🫙 For the Jars
- 🫙 6 half-pint jars (8 oz each)
- 🧴 New lids and rings
💡 Pro tip: "Use fresh, firm mushrooms. Avoid any that are slimy or bruised."
📊 The Simple Ratio
This recipe is simple. The ratio is easy to remember.
| Ingredient | Amount |
|---|---|
| Fresh mushrooms | 3 lbs |
| Water or broth | To cover |
| Bottled lemon juice | 1 tbsp per quart of water |
| Salt | 1 tsp per pint |
| Yield | About 6 half-pints |
💡 Pro tip: "Mushrooms shrink a lot during processing, so pack them tightly into the jars."
📝 Step-by-Step Instructions
Step 1 – Prepare the Mushrooms
- Wash the mushrooms thoroughly in cold water.
- Trim the stems.
- Leave small mushrooms whole, and slice larger ones in half or quarters.
- To prevent browning, soak them in water with lemon juice for 5 minutes.
💡 Pro tip: "Don't soak them too long, or they'll absorb too much water. 5 minutes is plenty."
Step 2 – Blanch the Mushrooms
- Bring a large pot of water to a rolling boil.
- Add the mushrooms and blanch for 5 minutes.
- Drain the mushrooms, reserving the cooking liquid if you want to use it as broth.
⚠️ Important: "Blanching is essential. It removes dirt, kills bacteria, and helps the mushrooms pack better."
Step 3 – Fill the Jars
- Pack the hot mushrooms tightly into hot half-pint jars.
- Add ½ tsp salt to each jar (if using).
- Pour boiling water or broth over the mushrooms, leaving 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 4 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process half-pint jars for 45 minutes.
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Mushrooms MUST be pressure canned. Water bath canning is NOT safe for low-acid vegetables. The temperature needs to reach 240°F to kill pathogens.
Follow USDA guidelines for canning vegetables.
Step 5 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Use Your Canned Mushrooms
🍄 Quick Ideas
- 🍲 Soups & Stews: Add directly to the pot
- 🍕 Pizza: Drain and top your pizza
- 🍝 Pasta Sauce: Stir into marinara or alfredo
- 🥩 Beef Stroganoff: The classic use
- 🍳 Omelets: Sauté with onions and add to eggs
- 🍗 Chicken Marsala: Use in place of fresh mushrooms
💡 Pro tip: "Home-canned mushrooms are perfect for emergency food storage — just open a jar and add to any recipe!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍄 Use firm mushrooms: Freshness matters for texture and flavor.
- 💧 Blanch first: It cleans them and improves the texture.
- 🍋 Lemon juice: Helps prevent browning before canning.
- 🧂 Salt is optional: Add it for flavor, or leave it out if you're watching sodium.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 💰 It's worth it: "Canned mushrooms are so expensive these days."
💡 Pro tip: "3 lbs of mushrooms in 6 half pints. Don't know if it's worth it..." — It is!
❓ Frequently Asked Questions
❓ Can I water bath can mushrooms?
NO! Mushrooms must be pressure canned. Water bath canning is NOT safe for low-acid vegetables.
❓ How long do canned mushrooms last?
Up to 1 year in a cool, dark place when properly pressure canned.
❓ Do I have to blanch them first?
Yes, blanching is recommended. It cleans them and helps them pack better.
❓ Can I use other types of mushrooms?
Yes! White button, cremini, shiitake, and oyster mushrooms all work well. Just make sure they're firm.
❓ Why did my mushrooms turn dark?
Mushrooms oxidize when exposed to air. Soaking them in water with lemon juice helps prevent this.
❓ How many jars does 3 lbs make?
About 6 half-pint jars. Mushrooms shrink a lot during processing.
❓ Can I add garlic or herbs?
It's not recommended for water bath or pressure canning unless it's in a tested recipe. Add herbs when you open the jar.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ Is it cheaper to can your own mushrooms?
Yes! Store-bought canned mushrooms are expensive. Canning your own saves money and tastes better.
❓ Is it worth the effort?
Absolutely. "Canned mushrooms are so expensive these days."
📄 Printable Recipe Card
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║ CANNED MUSHROOMS ║
║ 3 lbs in 6 Half-Pints (Worth It? Yes!) ║
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YIELD: 6 half-pints | TIME: ~1 hour | PROCESS: 45 min
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INGREDIENTS
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- 3 lbs fresh mushrooms
- Boiling water or broth (to cover)
- 1 tbsp bottled lemon juice per quart of water
- ½ tsp salt per jar (optional)
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Wash mushrooms thoroughly and trim stems.
Leave small ones whole, slice larger ones.
3. Bring large pot of water to a boil.
Blanch mushrooms for 5 minutes. Drain.
4. Pack hot mushrooms tightly into hot half-pint jars.
Add ½ tsp salt to each jar if using.
Pour boiling water over mushrooms, leaving 1 inch
headspace. Remove air bubbles. Wipe rims.
Add lids and rings finger-tight.
5. PRESSURE CAN:
- Half-pints: 45 minutes at 10 lbs pressure
6. Cool, check seals, and store.
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HOW TO SERVE
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✓ Soups and stews
✓ Pizza
✓ Pasta sauce
✓ Beef Stroganoff
✓ Omelets
✓ Chicken Marsala
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"Canned mushrooms are so expensive these days." 🍄💰
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© CanningRebels — Canned Mushrooms
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