Canning Mushrooms with Cognac

Home-canned mushrooms are delicious. Tinned mushrooms from the store are metallic tasting and rubbery-textured in comparison.

But home-canned are really a gourmet-level product to have on hand, and with cognac in the jar: delicious.

This procedure completely follows the tested USDA pressure-canning process for home-canning plain mushrooms and just adds a bit of cognac to the canning liquid for flavoring.

The downside is, they are less flexible when you go to use them. The cognac taste doesn’t suit everything!

Home-Canned Mushrooms with Cognac

How to safely home pressure can plain mushrooms, following tested USDA methods.

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Course: Mushrooms, Pressure Canning

Cuisine: American

Keyword: Canning, Mushrooms, Pressure Canning

Cook Time: 45 minutes

Servings: 1 Pint

Ingredients

• 2 Pounds mushrooms per ½ litre (US pint) jar
• water Fill to 1 inch headspace
• 1 tbsp cognac per ½ litre (US pint) jar

Instructions

• Trim off and discard stem ends and any discoloured parts.
• Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt.
• Refill sink with fresh clean cold water, and wash.
• You can leave small mushrooms whole; cut large ones up.
• Put mushrooms in a pot with water, bring to a boil and boil 5 minutes.
• Pack into quarter-litre (½ US pint) or half-litre (US pint) jars.
• To a quarter-litre (½ US pint) jar add 1 tablespoon cognac; double that for the half-litre (US pint) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: Either size jar for 45 minutes.
• Recipe Notes
• [OPTIONAL] The USDA notes: "For better color, add ⅛ teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C."

Notes

[OPTIONAL] The USDA notes: "For better color, add ⅛ teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C."

Instead of cognac, you could try an equivalent amount of brandy or red or white vermouth.

QUANTITIES OF MUSHROOMS NEEDED

Numbers are approximate guidelines.

On average, as a very rough guideline, expect to need about 1 kg (2 lbs) of mushrooms per ½ litre (US pint) jar of canned mushrooms.

• 6 ½ kg (14 ½ lbs ) of mushrooms = 9 x ½ litres (US pints) canned mushrooms

[OPTIONAL] The USDA notes: "For better color, add ⅛ teaspoon of ascorbic acid powder, or a 500-milligram tablet of vitamin C."

Instead of cognac, you could try an equivalent amount of brandy, or red or white vermouth.

RECIPE SOURCE

Mushrooms whole or sliced. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 4-13.

Modifications: added a small amount of cognac.

Nutrition

Serving: 1cup | Vitamin C: 19mg