Brined Mushrooms In Bottled

- Feb 13, 2018 -

These delicious mushrooms are a real delicacy and make great gifts.


They have enough of a pickled taste to give them some interest, but not so much that they will pucker your mouth.


This recipe is from the USDA Complete Guide and also appears in So Easy to Approve.


This recipe is an unusual one, in that it’s one of the few USDA approved recipes for home canning that calls for added oil.


The recipe is very mild on the garlic, probably in order to give it wider appeal, but we’ve included a tip on how to safely increase the garlicy taste for garlic lovers.


This recipe is designed for small, unopened button mushrooms that are 3 cm (1 1/4 inches) in width or less.


You can make the regular version (74 calories, 92 mg sodium per 5 mushrooms) or make it salt-free (74 calories, 7 mg sodium.)


THE RECIPE


Jar size choice:  Quarter-litre (1/2 US pint / 250 ml / 8 oz)


Processing method: Water bath or steam canning


Yield: 9 x quarter-litre (1/2 US pint) jars


Headspace: 2 cm (1/2 inch)


Processing time: 20 minutes

How to water bath process.


How to steam can.


When water-bath canning or steam canning, you must adjust the processing time for your altitude.


For salt substitute, a non-bitter, non-clouding one such as Herbamare Sodium-Free was used.


More information about Sugar and Salt-Free Canning in general.


champignon-mushroom-in-brine in good price.jpg

 


RECIPE NOTES


There is no option provided for larger jars. And, there’s no point in using a smaller jar, as so few would fit into a jar.

Freeze mushroom stems for another use, such as soup.

If you are a garlic lover, you will want to boost the garlic flavour, as it is very mild. You can’t simply add more garlic to the jars, as garlic is a low-acid ingredient and the rule is not to increase low-acid ingredients in these tested recipes. But, you can have your wicked way with the garlic: bundle a few cloves of peeled garlic (your call how many) in a small piece of cheese cloth, tie up, and toss in with the mushrooms while you are blanching them for the 5 minutes. Then, discard the garlic cloves (or freeze along with the mushroom stalks to add to soup) when you drain the mushrooms. In this way, you are boosting the garlic taste without adding low-acid ingredients.

Instead of pimento, you can use red bell pepper, or any pepper.

If you run short of pickling solution, top up jars as needed with heated vinegar (you can quickly zap to boiling in a microwave; be careful of surge when removing.)

 


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