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
- 2 Pounds mushrooms per ½ litre (US pint) jar
- water Fill to 1 inch headspace
- 1 tbsp cognac per ½ litre (US pint) jar
- 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."
QUANTITIES OF MUSHROOMS NEEDEDNumbers 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